It's a bit of an understatement to say that we have tomatoes. We've been picking cherry tomatoes for weeks now and I've already dried many pounds of those and now our regular ones are coming in. On Thursday Breanne picked almost 50 lbs and I knew it was time to figure out how we were going to preserve these guys.
Last year I made a tomato soup that the kids loved and lasted for a few months, so I thought that would be a good start. I wanted to be able to can it again, so that meant no butter or cream in the recipe. You can always add cream in later when you warm it up but I wanted something that would stand on it's own.
I started by roasting the tomatoes with oil, salt and pepper for an hour. Last year I spent hours blanching and removing the peels from all the tomatoes. This year I roasted them with the skins on and then pureed them as they came out of the oven in my Blendtec. No remains of skins at all and that saved me so much time! If you don't have a good blender, you'd want to blanch and peel the tomatoes first or you'll end of with stringy peels in the soup.
I also roast a head of garlic with the tomatoes and add that along with fresh rosemary, thyme and basil. The result is a fragrant soup that really has no need for any other additions and pairs perfectly with a gooey grilled cheese sandwich.
Roasted Tomato Soup for Canning
Ingredients
3lbs tomatoes, halved
4 tablespoons olive oil
1 head garlic, the top of the head sliced off
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh basil
4 cups chicken stock
Directions
Preheat oven to 400 degrees. Place tomatoes, cut side up on a sheet pan. Sprinkle generously with salt and pepper and then drizzle with the olive oil. Place the garlic head, cut side up and drizzle with olive oil as well. Roast the tomatoes and garlic for 1 hour and then remove and let cool slightly. Squeeze roasted garlic from the shell and reserve.
In batches if necessary, puree the roasted tomatoes, garlic and the herbs until well blended and completely smooth.
Add the pureed tomatoes to a large pot and combine with the chicken stock. Bring to a boil and then simmer for 20-30 minutes. Season to taste with salt and pepper.
If you're going to can the recipe, follow the directions provided with your canner.
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