This is a good idea for an abundance of tomatoes that are threatening to rot. The juice keeps refrigerated for several days and can be frozen for up to 6 months.
Recipe information
Yield
makes about 6 cups
Ingredients
5 pounds very ripe tomatoes, cored and cut into chunks
1 tablespoon kosher salt
2 teaspoons black peppercorns
1 celery stalk
1 medium yellow onion, halved
Preparation
Step 1
Put the tomatoes and accumulated juices in a nonreactive pot and add the salt, peppercorns, celery, and onion. Bring to a simmer over low heat, cover, and cook for 15 minutes. Let cool.
Step 2
Discard the celery and onion, and then strain through a fine-mesh sieve, using a rubber spatula to push the tomatoes through. Discard the solids.
