One of the best things about homesteading is the bounty of garden goodness that seemingly comes in all at once! Sometimes it's necessary to get creative with what to do with a lot of the same vegetable. For months, I’ve been waiting for my first red tomato, and now I’m picking a basket full each day. With likely a two year supply of salsa, I’m now making tomato soup to enjoy on a cold winter day. After roasting, I’ll follow guidelines to safely preserve the soup in mason jars and store for a later use.
INGREDIENTS:
3 pounds fresh tomatoes
1 handful of fresh basil, to taste
2 large onions, chopped
4 garlic cloves, sliced
salt and pepper, to taste
DIRECTIONS:
Heat oven to 350 degrees, F
Place the tomato mixture into a large bowl and mix.
Place mixture onto a large baking sheet, and place in the oven for 20-25 minutes.
Remove pan from the oven once vegetables are softened. Drain off liquid and place tomato mixture into a blender, such as a Vita-mix.
Mix on high/puree until contents are well blended.
Add tomato paste to thicken or water to loosen mixture.
*I like mine a little thick so I can add some cream later and it’s not too runny.
From this point, you may can or freeze or just enjoy this fresh soup today.