1 gal. (4 1/2 qt.) quartered, cored tomatoes
2 onions, skinned & sliced
5 or 6 sprigs parsley
1 green pepper, seeded, quartered
1 tsp. red pepper, crushed
3 or 4 celery tops with leaves
2 tsp. basil
1 tbsp. salt
1 tbsp. sugar
1/2 tsp. black pepper

Simmer tomatoes with vegetables and seasonings until very soft, press through food mill or fine sieve. Return juice to kettle, taste and add more seasonings, if you like. Bring to boiling point and at once into clean jars. When serving, add a splash of lemon juice to each cocktail. Tomato juice is also a good freezer. For freezing, cool and package in freezing containers allowing head space. Seal, label and freeze. (Makes approximately 3 quarts.)