Tuesday, September 6, 2011

Canning Tomatoes

what to do with all those cherry tomatoes
there is no way that we can eat all the cherry tomatoes that we have in the garden .

then I remembered a recipe that I have for roasted tomato and basil soup .. perfect no blanching and pealing of the tomatoes  just stick them on a cookie sheet with onion and garlic salt pepper and olive oil and roast at 450 for 30-40 mins.
 then transfer  the whole wonderful smelling lot into 3 quarts of chicken stock that is simmering on the stove top  add fresh picked basil and blend with and immersion blender...   yum-O 
 now for the tricky bit I wanted to cann it so that I could have the soup this winter, so I treated it like salsa and canned according to my salsa recipe since it has alot of the same ingredient in it.  All the jars sealed perfectly.  These last for jars of soup have an addition of grated zucchini as I was grating some zucchini for freezing while I waited for the first batch of soup to process.  A good  addition to the soup, it tasted great and thickened up the soup too.  Yeah another way to use up all that zucchini.

1 comment:

ChunkyMonkey said...

I was wondering what made it taste so good! Thanks Ma!