We put up about 40 pounds of tomatoes yesterday. We peeled and pureed and then cooked them most of the day in a HUGE pot. Then we took enough out for a big pot of Fresh Tomato Soup and put the rest in the freezer.
5-6 quarts fresh purreed tomatoes (peel, puree and cook for 4-5 hours until reduced by half)
Saute 1 cup diced onion, 4 cloves minced garlic, 1 cup diced bell pepper ,1 cup diced celery, salt and pepper to taste, 1 tsp paprika, 6 shots Tabasco Chipotle pepper Sauce, 1/2 tsp ground cumin. Add to tomato puree and cook all this together a couple of hours until the flavors have melded. We served with grated Asiago Cheese and baguettes. Delish!!! This fed all 5 of us, put one quart in the freezer and saved one quart to send home with Oldest Daughter today…by the way tomorrow’s recipes will be Coconut Battered Tilapia and Cream Wafers. As usual I cannot take credit for this soup recipe…it is Husband’s.
This was on top of putting 267 ears of corn up too! Check out the cool twisty ear of Ruby Queen in the second picture. We knocked it out pretty quick working together. You know honestly some of the best times of my life are spent working beside Husband. We make quite the team.