Prep 20 mins
Cook 45 mins
This is a terrific way to use field tomatoes. The soup freezes well, so you can enjoy a fresh taste of summer later in the year, and it is equally good served chilled. The Ontario Harvest Cookbook
- 3 lbs ripe tomatoes (about 10)
- 1 cup chicken stock
- 6 green onions, chopped
- 2 tablespoons packed fresh basil leaves
- 2 tablespoons packed brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, sliced
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 fresh basil sprigs (to garnish)
- Cut tomatoes in half; cut out any tough pieces at stem ends.
- In large stainless steel or enamel saucepan, combine tomatoes, stock, onions, basil, sugar, Worcestershire sauce, garlic, bay leaf, salt and pepper.
- Bring to boil over high heat, stirring occasionally.
- Reduce heat to medium-low, simmer, covered, for 30 to 40 minutes, stirring occasionally, until tomatoes are very soft.
- Remove from heat; let cool slightly.
- Discard bay leaf.
- In blender, process soup in 2-cup batches until smooth.
- Rub through a sieve to remove tomato skins and seeds.
- Return to rinsed-out saucepan; heat over medium-high heat, stirring occasionally.
- When hot, ladle into warm soup bowls; float a basil sprig in each bowl.
- Makes 4 servings.
I made this recipe to use up 50 pounds tomatoes which turned out a total of 11 gallons(uk)which I gave away to friends and neighbours.At the end of the harvest we had a huge surplus so I I got hold of a steel gas boiler put everything into it cut up veggies ,boiled until thick then bottled it in 127 pint jars put them into the shed when tasted it was excellent