Basic
Tomato Puree
1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with
salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly
tight. Yield: 4 pints.
Process in Boiling Water Bath 45 minutes.
Jazzed Up Tomato Puree
8 cups
blended tomatoes
1 1/2 cups finely chopped onions
3 thoroughly diced carrots
3 stalks celery, chopped and I prefer to "destring" them also
1 bell pepper
1/2 tablespoon sugar {Or according to taste}
1/2 teaspoon salt {Or according to taste}
A dash of black pepper {Or according to taste}
Basil, oregano various Italian seasonings according to Taste
Blanch tomatoes in boiling water until they split than place
in a sink of cold water for easier handling. Remove the core and skins,
then thoroughly blend. Blend onions, carrots, celery, green pepper
using a cup of the tomato puree juice to ease the blending/chopping
helps. Mix all the ingredients and season. Cook down about 1 1/2 hours,
slowly, until thick. Put in sterile pint jars and screw band on new
lids. Chill in refrigerator after it cools, then freeze if you'd like.
Tomato
Soup Recipe
14 quarts ripe tomatoes
14 tablespoons flour
7 medium-sized onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves.
Add to tomatoes; cook until celery is tender.
Put through sieve.
Rub flour and butter into smooth paste thinned with tomato juice.
Add to boiling soup; stir to prevent scorching. Add salt, sugar and
pepper.
For smoother consistency put through sieve again.
Fill clean jars to within one inch of top of jar. Put on cap, screwing
the band firmly tight. Process in water bath for 15 minutes.
|
