Tomato Juice Recipe

In a Dutch oven over medium heat, bring quartered tomatoes, water, chopped onions, chopped celery, minced parsley and bay leaf to a boil. Reduce heat, cover and let simmer for 30 minutes. Remove from heat. Pour mixture through a colander or sieve to remove vegetables. Add salt, paprika and sugar and mix well. Place mixture in refrigerator until chilled. If desired, serve tomato juice over ice. Makes 2 quarts.