Difficulty: **
Ingredients
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Instructions:
1. Put all ingredients into a large non-reactive pot such as stainless steel, not aluminum. Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2 Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
Tips:
Use the ripest tomatoes you can find. Also, some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Adding sugar balances the natural acidity of the tomatoes and tabasco hot sauce increases the spiciness. Use both to your personal taste.
