Tomato juice with mushrooms
From the winter pantry
Tomatoes, peppers and mushrooms, simmered into a sauce for winter meals.
- Preparation
- Not specified
- Time in the original
- 5 minutes sautéing, then 30 minutes before adding tomatoes; total not specified
Illustration from the original recipe page.
What you’ll need
- 5 kg tomatoes
- 1 kg bell peppers
- 1 kg capia peppers
- 1 kg cultivated mushrooms
- ½ kg onions
- 1 heaped teaspoon salt
- 3 bay leaves
- A sprig of thyme
- A celery leaf
- Oil — quantity missing from the original
- Pepper — mentioned in the method, quantity not specified
Before you begin
The original ingredients and instructions are preserved below. The preservation method needs validation before use for shelf-stable storage.
Read the original recipe text
Historical source text, preserved faithfully. Its canning directions have not been validated for shelf-stable storage.
Ingredients : 5kg tomatoes 1kg bell peppers 1kg capia peppers 1kg cultivated mushrooms 1/2kg onions 1 heaped teaspoon salt 3 bay leaves A sprig of thyme A celery leaf To Do : Peel the onions, place them in cold water, then grate them using the finest grater. Heat the oil and sauté the onions for 5 minutes. Separately, blend the mushrooms, bell peppers, and red peppers (all red) in a mixer. Add the purée and juice to the onion in the pan and leave on the heat for 30 minutes. Pass the tomatoes through a seed separator and add the juice to the same pan on the heat. While boiling, add the celery leaf, thyme, bay leaves, pepper, and salt to taste. Let the sauce simmer slowly, stirring constantly, and when it is thick enough, pour it into sterile bottles. Sterilize in a bain-marie. In winter, use it to make pizza, macaroni with meat or cheese, and cold cuts. Enjoy home made tomato juice! Until next time, TFG
Adapted into clear English from the original TryFailGrow recipe ↗. Unspecified quantities and times have been kept visible.
