1-11 qt. basket ripe tomatoes
4 large onions,cut up
1 head celery, chopped
1 bunch parsley
put above ingred in large pot and boil 1 hour or till tender. Remove parsley, then press veggies through sieve. put juice back in kettle and add
2 tbsp salt
1/4 tsp cayenne pepper
1/2 c butter
1 c sugar
1/2 c cornstarch or clear jel
Cook until it boils down a little and is thickened, watch close as burns easily. Seal in jars for twenty minutes. recipe says the yield is nine pints but I got ten pints from eight quart tomatoes.
We still like campells soup with grilled cheese but I find this soup excellent as an addition to borshts or hamburger soups. Also great for recipes like lazymans cabbage rolls and meat loaf.
2 comments:
This looks great! I've never tried homemade tomato soup. Did you have enough tomatoes this year to do a few batches?
I didn't have enough red tomatoes for the full recipe but i still got ten pints so the tomatoes must have been really juicy. If all my green tomatoes turn red and dont rot then I'm hoping to get a batch of spaghetti sauce.
Post a Comment