| Sep. 29th, 2008 @ 04:14 pm Another Recipe - This One With Measurements!!! |
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Tomato Soup Base
10 cups fresh tomatoes, any kind, peeled and chopped
2.5 cups bell pepper, diced
2.5 cups carrots, peeled and diced
2.5 cups celery, diced
2.5 cups onions, chopped fine (sweet onions are nice for this)
2 tablespoons mixed peppercorns, fresh crushed
2 tablespoons sea or kosher salt (more or less, as your taste and health dictates)
2 teaspoons celery seeds, crushed
2 cloves garlic, peeled and minced
2 tablespoons good tomato paste (optional)
5 quarts water
Put everything EXCEPT the tomato paste in a good heavy stockpot. cover, and bring to a boil as quickly as possible.
Once boiling, reduce heat to a good rolling simmer. Cook for about 30 minutes, stirring occasionally.
AFter 30 minutes, remove lid, add tomato paste (if using) and cook down for about another 30 minutes.
Stir often.
Remove from heat and adjust seasoning - remember to keep it simple.
Portion into containers for later use - with this recipe I got 6 3-cup freezer thingies. (Grandma canned hers - I like the freezer.) Chill in ice water, and freeze.
This is great as a base for vegan veggie soups, beef soups, chicken soups, gumbos, or bean dishes.
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