Recipe - Vegetable Tofu Scramble

5 pound FULLY ripe tomatoes
1 md Carrot; minced fine
One fourth cup Celery; minced fine
One fourth cup Sweet green pepper; minced
fine
2 tablespoon Onion; minced fine
2 tablespoon Parsley; chopped
1 tablespoon Lemon juice or
One fourth teaspoon Citric acid

Remove core and blossom end from 5 pounds of FULLY ripe tomatoes. Cut into
quarters. Add remaining ingredients. Simmer 20 minuets or until all are
soft, stirring often to prevent sticking. Press through a fine sieve or
food mill. Measure juice and add 1 Tbsp. Lemon Juice or One fourth teas. Citric
Acid for each pint. Keeps about a week or process as above. This will make
between 1 and 2 quarts. NOTE this is the smallest batch I have been able to
make and keep the flavor true. I also like it with a drop or two of
Worcestershire sauce added with the lemon juice.
Posted to EATL Digest by Judy E Ryder jeryder@JUNO.COM on Jan 22, 1998