July 8, 2012
Roasted Tomato & Garlic Soup Starter – 10 pints
**** Stars – Thrilled to Bits!
(I could have made 12 pints, but used 2 for dinner.)
Using the huge cherry tomatoes, I decided to make Garlic Tomato Soup Starter. Usually, I make this using a blend of Roma Tomatoes and a meaty variety like Celebrity. But because these cherry tomatoes were the size of peaches and because I only had two pints left from last year, I went for it. This recipe is my go-to tomato paste/sauce/soup starter. I cannot express how much I love this stuff! Because of how we use this recipe, I preserve the mixture in pints, rather than quarts. One jar is the perfect portion for our family, whether we’re making spaghetti sauce or making two homemade pizzas. I discovered the recipe at Mrs. Wheelbarrow’s Kitchen. There are a couple of differences between her recipe and how I process the soup. One – I don’t add the homemade chicken broth to my canning mixture. I add that when I’m cooking, if necessary. Two – I add a 1/2t sea salt and 1 T of lemon juice to each pint jar. Here is the link to her recipe– the woman is a genius.
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