1 (15 ounce) can tomato, drained
3 tablespoons vegetable oil
1 pound fresh broccoli, broccoli florets, and onion
1 pound carrots, trimmed
1 celery, diced
1 teaspoon chopped fresh parsley
1 (15 ounce) can sliced mushrooms
3 (3 ounce) cans section 10, tomato flavored, frozen, and drained
3 (10 ounce) containers frozen mixed vegetables, thawed (optional)
1 (8 ounce) can pineapple or other freshly squeezed pineapple juice
In a blender, combine tomato, vegetable oil, broccoli, carrots, celery, parsley and mushrooms. Blend until smooth. Chill in refrigerator 4 hours.
Spread mushroom mixture into blender container with a spoon. Pour mixture over jars of sliced tomatoes. Pour juice over tomatoes. Cover and seal lid. Batter may be frozen.