Last week, it was peaches.
This week, tomatoes!
Our garden tomatoes did, well, nothing, so I got a printer-paper box full of canning tomatoes at the farmer's market last weekend. I spent 2 days making this amazing canned tomato soup: (my friend Jill gave me the recipe, but then I found it online too, at this site:)
It is SUCH a delicious recipe. It's not at all difficult, it just takes a bit of time. I did 2 batches, and got 10 quarts and 8 pints of soup concentrate. The total cost to make that amount of soup was about $30 - and I used local organic flour, butter, and onions, and raw sugar (i should have tried substituting a bit of honey for the sugar. Next year i will!). If I had my own garden tomatoes, it would have been only $15. Pretty incredible, huh?
Next year I'm hoping for better luck in the garden. I'd love to try this recipe with roasted garlic and loads of black pepper added.....
This week, tomatoes!
Our garden tomatoes did, well, nothing, so I got a printer-paper box full of canning tomatoes at the farmer's market last weekend. I spent 2 days making this amazing canned tomato soup: (my friend Jill gave me the recipe, but then I found it online too, at this site:)
- 6 onions, chopped
- 1 bunch celery, chopped
- 8 quarts fresh tomatoes (or 5-6 quarts of juice)
- 1 cup sugar
- 1/4 cup salt
- 1 cup butter
- 1 cup flour
Directions
- Chop onion& celery.
- Place in large kettle w/ just enough water to keep them from burning.
- While this simmers, cut tomatoes (remove stems if not using strainer).
- Add to kettle& cook until tender.
- Place this all through Victorio strainer (or similar).
- Return to kettle.
- Add sugar& salt.
- Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
- Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
- Stir well.
- Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
- Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
- Ladle into jars& close securely with lids.
- Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
- Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
It is SUCH a delicious recipe. It's not at all difficult, it just takes a bit of time. I did 2 batches, and got 10 quarts and 8 pints of soup concentrate. The total cost to make that amount of soup was about $30 - and I used local organic flour, butter, and onions, and raw sugar (i should have tried substituting a bit of honey for the sugar. Next year i will!). If I had my own garden tomatoes, it would have been only $15. Pretty incredible, huh?
Next year I'm hoping for better luck in the garden. I'd love to try this recipe with roasted garlic and loads of black pepper added.....
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