My delightful Daughter-in-Law Mary Gray and I have been canning this for weeks to preserve
the abundance from our garden. We are really enjoying this!
If you make it let me know what you think or how you tweak it!
Appreciating abundant blessings!
Marian
Tomato Soup
For ½ bushel tomatos
Wash, core, and quarter tomatos. Run thru food processor until smooth.
Put in stock pot that can hold about 10 qts. Bring to boil.
Prepare and sautéed until tender:
1/2 c butter or olive oil
3# onions chopped, or 1/3 c dry minced
1 bunch chopped celery or 2 T celery seed crushed in mortar
&pestle
1 c parsley chopped
1 pepper chopped
4 T shopped fresh Basil
1 t black pepper
Watch closely as it burns easily. Cool slightly
Pulse vegetable mix in processor until smooth. Add to tomatos.
Add 1/8 c sea salt.
Add 1 T granulated garlic. Skim foam.
Jar in quarts and seal. Water bath for 35 minutes or
pressure can for 20 minutes at 10#.
Makes 8 qts. Can 7 and have one for dinner! Yum!!!
T.W.E.A.K.S.
Can use frozen tomatos…roast after thawing then process as
rest of recipe
Make it a Meal
Top with homemade croutons and feta cheese and a dollop of
pesto. Serve with a scoop of tuna or chicken salad on a bed of lettuce
Or stir in a scoop of cooked quinoa for your protein.
