Tomato Bouillon
Source of Recipe
Shannon M
List of Ingredients
For each 2 quarts of whole tomatoes:
1/2 medium red or green sweet pepper, chopped
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and sliced
1/2 to 1 rib celery, depending on the size, with leaves, chopped
1/4 teaspon whole black peppercorns
1 small dried hot red pepper (1 1/2 inches long)or a 1/2 inch slice fresh
hot pepper (use more if you like "hotter" juice, or add bottled hot pepper
sauceto the finished juice
1/2 teaspon coriander seeds 04 1/4 teaspon ground coriander
1 bay leaf
2 or 3 small sprigs parsley
3 or 4 fresh basil leaves or 1/4 teaspon crumbled dried basil
1/4 teaspon mustard seeds
Optional:
1/2 tsp sugar
1/2 or 3/4 tsp salt
strained fresh lemon or lime juice to taste
Recipe
1. Wash tomatoes. Cut away green or yellow parts and remove white or
green
cores. Quarter tomatoes and measure them into a stainless steel or
enameled
kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up.
2. Add to tomatoes, sweet pepper, onion, garlic, celery, peppercorns, hot
pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds.
Bring to boil, simmer, stirring occasionally, until vegetables are soft.
3. Force vegetables through the finest disc of a food mill. Sieve the
juice
if it isn't smooth enough, or if any seeds have passed into it. If the
Juice seems too thin, let it settle, then skim off and discardthe thin
liquid on top.
4. Taste the juice for seasoning and add sugar, salt, pepper sauce, and
strained lemon or lime juice to taste.
5.Return juice to the rinsed out kettle and bring it to a boil, then ladle
it into clean, hot canning jars, leaving a 1/4 inch of headspace. Wipe
the
rims, put on two piece lids, and fasten the screw bands.
6. Set jars on a rack in a deep kettle half filled with boiling water.
Add boiling water to cover the jars by at least 2 inches. Bring to a boil,
cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for
pints.
7. Remove the jars from the boiling bath and cool.
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