I don't know about anyone else but last year I had a bumper crop of tomatoes that we harvested. Wish we would have had this recipe then but better late than never. I love a good Bloody Mary.

Months ago Josie was talking about her Bloody Mary mix making and we tried some of hers at a Board meeting. Here is that recipe She makes it like this except uses 6 Jalapenos instead of the Tabasco but it all works the same.

 INGREDIENTS

• 30medium tomatoes, peeled, seeded, and quartered
• 2 ¹⁄₂cups green peppers, chopped
• 1 ³⁄₄cups carrots, diced
• 1cup celery, diced
• 1small onion, diced
• 2 -3garlic cloves, minced
• ¹⁄₄cup parsley, minced
• 1bay leaf
• ¹⁄₄cup sugar
• ¹⁄₄cup lemon juice
• 1 ¹⁄₂tablespoons salt
• 1tablespoon Worcestershire sauce
• ¹⁄₂tablespoon Tabasco sauce (to taste)

DIRECTIONS

1.      Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.

2.      Remove the bay leaf.

3.      Working in batches, place the vegetable mixture into a blender and puree.

4.      Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.

5.      Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).

6.      Heat this to a boil.

7.      Pour into clean quart jars and add prepared lids.

8.      Process in a boiling water canner for 40 minutes.

Lets all hope for another good crop of tomatoes this fall so we can enjoy this recipe.