2 (6 ounce) canned whole peeled tomatoes with juice
1 small onion, diced
1 medium banana
1/4 cup olive oil
1 medium chicken drumette
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons yeast
1 cup warm water
1/4 cup cold water
1 teaspoon lemon juice
1 teaspoon olive oil
1/4 cup lemon zest
1 (8 ounce) can tomato paste
1 (6 ounce) can tomato juice
2 tablespoons lemon zest
2 tablespoons diced celery
Place tomatoes in a large stockpot and add ´water, mustard and yeast-water, tossing together. Cover and allow mixture to cool to room temperature.
In large bowl, mix tomato paste, lemon juice, lemon zest, celery and vegetable oil. Place breast side up in bowl, adding water to cover. Cover and refrigerate at least 2 hours, turning over once, before serving.
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