Makes 4-5 1 cup servings
10-12 large tomatoes
1 tsp salt
1 tsp seasoned salt
1/4 tsp pepper
1 Tbsp sugar
Wash and drain tomatoes. Remove cores and blossom ends. Place in slow cooker. Cover and cook on Low 4-6 hours, or until tomatoes are soft. Place in blender and liquify. Stir in seasoning and chill.
This is a great recipe if you have fresh tomatoes from your garden. It was a very thick juice and was almost like a chilled tomato soup. I loved it. But I love tomato soup, tomatoes, tomato juice, etc. If you wanted to cut down on the salt content, you could easily do so and it would still taste good. 4 stars.
Recipe Source: Fix-It and Forget-It Cookbook