This will be the year I let them grow freely and fry them up with a vengeance, or whack them down, till the ground and see if blueberry bushes can’t complete the coup d’état.
About three lbs. of tomatoes, cleaned, cored and rough chopped. One white onion, same deal (sans coring). About 3-4 stalks of celery (depending on size), with leaves. A few dashes hot sauce, plus some S&P, and a swirl of evoo (I know, the acronym is strangely annoying – I think it has to do what it makes your mouth do). Put it altogether in a large pot/Dutch oven. Give it a good stir, and simmer (lid off) till it’s aromatic and cooked down – about 20-30 minutes. Feel free to use your own styling of fresh herbs . After, push it through a sieve, chinois or your choice of strainer. You should have on your hands (or hopefully in the cup) a very delicious tomato juice that will last for about a week in the fridge.
Enjoy! I am hoping to remember this yummy and healthy use for tomatoes next August if, like this past year, I have too many to eat but not enough to can.