I made Tomato Soup today with half a bushel of garden tomatoes, and I'm getting requests for the recipe! Feel free to share!
approximately 13 lbs. ripe tomatoes, cored and chopped
6 large onions, halved and sliced
1 stalk celery, chopped
2 sweet banana peppers, seeded and chopped
1 tablespoon salt
1/2 cup flour
1 cup sugar
pinch of ground red pepper
Combine tomatoes, onions, celery, and peppers in a large pot. Cook over medium heat about an hour and a half or until tender, stirring occasionally. Remove from heat and cool slightly. Strain the mixture through a food mill, catching the liquid in a pan and discarding the tomato skins, celery, etc. Return to medium heat.
Combine salt, flour, sugar, and ground red pepper. Mix well.
Bring the tomato mixture to a low boil. Gradually add the flour/sugar mixture. Cook for 20 minutes, stirring often.
Seal in sterilized canning jars. Makes about 7 pints.
**Note: I often use a combination of Early Girl, Roma, and Cherry tomatoes, but any flavorful tomato or combo will work!
Besides simply heating for soup, I use tomato soup for chili. Brown 1 lb. ground beef with 1 medium onion, chopped. Add 1 large can kidney beans with liquid, 1 tablespoon chili powder, and 1 quart tomato soup. Cook over medium-low heat for an hour, stirring occasionally.
Romance...With A Kick!