Terrific Tomato Soup and Other Tomato Recipes
(Page 3 of 9)
September/October 1975
The Mother Earth News editors
The oven cooking-down method takes much of the bother out of recipes such as the following, which makes a spicy product that can be used as a catsup, steak sauce, flavoring for baked beans, etc.
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Mary JeanColby's Chili Sauce
Enough ground ripe tomatoes to fill a large mixing bowl
1 or 2 medium-sized green peppers, ground
1 or more medium-sized onions, ground
1 cup vinegar
1 1/2 cups sugar, honey, or molasses
2 tablespoons cinnamon
1/2 teaspoon allspice
1/8 teaspoon cayenne (red) pepper
1/4 teaspoon cloves
Salt to taste
Cook down all ingredients to the desired thickness (this recipe makes a sauce, remember, not a paste). Pour the product into clean, hot jars, process the containers 10 minutes in a boiling water bath, and seal them — if necessary — according to the manufacturer's instructions.
Soup
The following recipe produces a concentrate, which is diluted before serving to make — as Ruby says — "a creamy, flavor-filled soup."
RUBY HOOPS' REGAL TOMATO SOUP
(Yield: 10-11 pints)
6 medium onions
1 bunch celery
8 quarts cut-up tomatoes
3/4 cup sugar (or honey)
1/4 cup salt
1 cup butter or margarine
1 cup flour
Chop the onions and celery and put them into a large kettle with just enough water to start a good boil and prevent scorching. Add the tomato pieces and cook the vegetables until they're tender. Then put them through a food mill to remove seeds and chunks, and return the pulp to the kettle along with the sugar and salt. Cream together the butter and flour, add the well-blended mixture to the boiling purée, stir thoroughly, and continue to simmer the combination until it thickens slightly (to about the consistency of thin gravy). Pour the product into hot jars and process them in a boiling water bath for 45 minutes, or in a pressure canner for 10 minutes at 5 pounds. At serving time, empty the concentrate into a saucepan, add 2 pinches of, soda per pint, warm the tomato mix slightly, and dilute it with an equal amount of milk or water. Then heat the soup to eating temperature.
Catsup
Catsup is a combination of puréed tomatoes and/or other vegetables, spices, sugar, and vinegar. The purée is made by either of two basic methods: [1] blending the raw vegetables and cooking them down or [2] simmering the ingredients, sieving them, and reducing the pulp to the desired thickness. Vinegar can be added either before the cooking down, or mixed in later to dilute the thickened juice. Both techniques are described in detail after the lists of ingredients in the recipes that follow. Choose your system according to what equipment you have (or don't have), or work out a combination of steps to suit yourself.
Catsup can be canned in jars or put up in cappable commercial bottles with tops that fit tightly enough to exclude air and prevent spoilage. Some persons, however, have reported trouble in getting really airtight seals with recycled containers.
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