8 quarts tomatoes, quartered
Cook tomatoes in a soup pot until soft. Put through sieve or strainer to separate out skins and seeds. Should make about 1 gallon tomato juice.
6 small onions
1 pepper (red or green)
1 small bunch celery
1 bay leaf
1 small clove garlic
Cook until soft.
Blend.
Put through sieve.
Add to tomato mixture.
1 cup sugar
1/4 cup salt
1 cup flour
Mix together
Cut in 1/2 cup butter (like for biscuits)
Add to tomato mix.
Watch carefully because it can scorch easily.
Cook until hot, not necessarily boiling. Aunt Karen says hers gets a little glossy.
Ladle into hot jars.
Water bath quarts 15 minutes and pints 10 minutes.
Aunt Karen says it is so much yummier before it is bottled!
Fall in a jar. Your sainted aunt Karen!
ReplyDeleteHip Hooray! Can't wait to fill our shelves (and ourselves) with this succulent soup....
ReplyDeleteThanks a million to you and to Aunt Karen!
It is pretty much at the top of the scale when it comes to deliciousness! Thanks so much for opening my eyes to a new level of tomato soup.
ReplyDelete