Friday, February 12, 2010

Tomato soup recipe

I've had a request for my tomato soup recipe, so here 'tis:
I start with this recipe from Ball, which they call Basil-Garlic Tomato Sauce:

Basil-Garlic Tomato Sauce
Makes about 7 (16 oz) pints

20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced

1 Tbsp olive oil

1/4 cup finely minced, fresh basil

Bottled lemon juice

7 (16 oz) pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

After I made this sauce the first time, I thought it tasted exactly like Campbell's tomato soup, so that's pretty much how we've used it since. The recipe makes sort of a concentrate, so here's how I prepare it:

One jar of Basil-Garlic Tomato Sauce
Two jars water
1/2 tsp onion powder (more or less to taste)
1/2 tsp salt (more or less to taste)
1 Tbs Sugar (optional)

The soup is fairly thin, so you can thicken it with a couple of tablespoons of flour or cornstarch if you wish.

Bring to boil. Reduce heat and simmer for at least five minutes.

It is surprisingly filling. Excellent when served with grilled cheese or fresh, homemade bread sticks.

No comments: