Saturday, August 14, 2010

Favorite Tomato Soup

5-6 lbs tomatoes (about 16 medium)
2 small onions, chopped
2 (6 oz.) cans tomato paste
3 Tbsp. brown sugar
2 tsp. Sea salt
1 quart chicken broth
3 basil leaves, chopped (optional)
1 garlic clove, minced (optional)

Put all ingredients into a stockpot. Boil uncovered for 20 min. or til tomatoes fall apart. Strain through fine sieve. Enjoy!

Is't that easy? And so delicious and nourishing! I have also canned the recipe. But you need to add lemon juice to the jars (I think its 4 tsp per quart, 2 for pints) and the processing is 35 minutes I think. Don't quote me on that. I have read different things since soup is not often listed for canning and with the broth it has a small amount of fat in it. According to my research the fat is not an issue in such small amounts.

Anyway, if you don't can it, it is still worth the effort. You can halve the recipe or freeze it. I can alot of pints and use it in recipes instead of campbell's. Works wonderful. Let's see if I can can enough this year to avoid using Campbells....

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