Homemade Tomato Juice
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)
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.