We’ve now pulled the tomato plants in the garden. Frost set in last night, and we didn’t want to bother with covering them to prevent them from freezing. But, we did get our fair share of tomatoes from them before pulling them. This recipe is one of the examples of what we’ve done with them. There are more recipes that I hope to post in the following weeks though.
This recipe is a bit of work, but tastes so good compared to the canned soups bought in the store.
Submitted by my Mom (gotta love that she loves being in the kitchen as much as I do)
- 17 cups ripe tomatoes, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 1/2 teaspoons chopped fresh parsley
- 1 bay leaf
- 2 teaspoons salt
- 3 teaspoons white sugar
- 1/4 teaspoon seasoning salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic salt
- Place tomatoes, onion, celery, parsley and bay leaf in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
- Remove bay leaf and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.