Tomato Soup II Recipe

Ingredients
<br>- 14 quarts ripe tomatoes, chopped
<br>- 7 onions, chopped
<br>- 2 stalks celery, chopped
<br>- 3 tablespoons chopped fresh parsley
<br>- 3 bay leaves
<br>- 1/4 cup salt
<br>- 3/8 cup white sugar
<br>- 2 teaspoons seasoning salt
<br>- 1 teaspoon ground black pepper
<br>- 1 teaspoon garlic salt
<br><p></p>Directions
<br>step 1: Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
<br>step 2: Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot.  Stir in salt, sugar, seasoning salt, pepper and garlic salt.  Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.
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Ingredients
- 14 quarts ripe tomatoes, chopped
- 7 onions, chopped
- 2 stalks celery, chopped
- 3 tablespoons chopped fresh parsley
- 3 bay leaves
- 1/4 cup salt
- 3/8 cup white sugar
- 2 teaspoons seasoning salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt

Directions
step 1: Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
step 2: Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.

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