Roasted Tomato Soup/Sauce

June 24, 2016


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.

Favorite Farmhouse Soup
Add 1 cup heavy cream to 6 cups tomato mixture.

Marinara Sauce
Add extra fresh basil, oregano, and thyme to tomato mixture.

Bolognese Sauce
Add 6 cups tomato mixture to sautéed diced squash, zucchini, and sausage.

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  • 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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