Tomato juice with added flavor

Once Rosalie has frozen all the garden tomatoes the freezer will hold, the remainder of the crop - those not used in salads and open-faced sandwiches and such - are transformed to juice.

She cooks them about 15 minutes, seasons with sea salt, diced garlic and celery; for each quart about one clove of garlic and one stalk of celery, with salt to taste. Then she puts it through a food mill.

That juice could be frozen or canned for winter, but I grow only six or eight plants and hardly ever harvest more tomatoes at one time than we can use. But if you have a family it would be worth the time and effort. Also, frozen or canned tomato paste, using the same ingredients as for juice.