Wednesday, September 16, 2009

Garden Tomato Soup

After three canner loads of tomatoes, I still had a bowl left so I tried this recipe. I will definitely be making it again. Anakin's initial reaction was that it tasted bland. It probably is when compared to the highly processed, sodium-rich canned stuff from the store. That was my first reaction as well. But then I got seconds. And thirds. And made more today for lunch. If anyone knows a similar recipe that has been tested as safe for canning, I'd love to make some. Most of the on-line recipes I found for tomato soup look suspiciously unsafe and not up to current food safety standards.


8 lg. vine ripened tomatoes
2 slices onion
1/2 bay leaf
2 c. water
2 tbsp. butter
1 tbsp. cornstarch
2 whole cloves
Salt to taste
Parmesan cheese, grated

Immerse tomatoes in boiling hot water so skins can be easily removed. Cut in half, hold cut side down over strainer and squeeze gently to remove seeds. Chop tomatoes. Melt butter in deep heavy saucepan. Add onion, cook until soft; stir in cornstarch. Cook until it bubbles. Add chopped tomatoes, bay leaf and cloves; simmer until tomato is soft. Add water and salt. Cook 20 minutes. Force through strainer or food mill. Serve topped with cheese.

No comments:

Related Posts with Thumbnails