Roasted Tomato Soup/Sauce

June 24, 2016

Ingredients

  • 7–8 pounds of tomatoes (1 peck)
  • 4 green or red bell peppers
  • 2 large or 4 small onions
  • 3 cloves garlic
  • 2 sprigs basil
  • 1 lemon

Preparation

1. Preheat oven to 400°F. Core tomatoes. Place tomatoes (stem side down), peppers, onions, and garlic on foil-lined baking sheet. Roast 1 hour or until tomatoes are blistered and have lost some juice.

2. Place tomatoes, peppers, onions, garlic , basil, salt, and juice of 1 lemon into blender. Process until just slightly chunky.

3. Pour tomato mixture into jars and pressure can at 15 pounds for 40 minutes, or according to canning instructions.

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Ingredients

  • 7–8 pounds of tomatoes (1 peck)
  • 4 green or red bell peppers
  • 2 large or 4 small onions
  • 3 cloves garlic
  • 2 sprigs basil
  • 1 lemon

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