Recipe by BakinBaby
This comes from my Victory Garden Cookbook. When summer's harvest is coming to a close, this is a great way to wrap up the leftovers in the garden. This only makes 6 pints, so I usually double or tripple the recipe. If your a purist, you can omit the tomato paste and simmer longer to concentrate the flavor. I"m always in a hurry, so I use the paste.
Top Review by birchhillfarms
Very good recipe, however, I leave out the celery and carrots and beef broth, add more tomatoes,sautéing onions, peppers, (red,green and 1 habanero or jalapeno)and never forget the garlic:) Fresh chopped basil, and oregano, salt & pepper and a pinch of roasted paprika in Virgin Olive Oil..
- 3175.14 g tomatoes (peeled,seeded & chop)
- 59.16 ml olive oil
- 473.18 ml onions (finely chopped)
- 118.29 ml carrot (chopped)
- 354.88 ml celery (chopped)
- 236.59 ml green pepper (chopped)
- 2 garlic cloves (minced)
- 118.29 ml beef broth
- 236.59 ml tomato paste
- 2 bay leaves
- 59.14 ml fresh basil (or 1 Tb.dried)
- 7.39 ml dried thyme
- 4.92 ml dried oregano
Directions See How It's Made
- Heat oil; saute onions & carrots until onions are wilted. add celery & green peppers and cook another 3 minutes, add garlic and cook 30 seconds.
- Add broth, peeled and chopped tomatoes, paste, bay leaves & salt/pepper.
- Bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves.
- Process lightly in food processor or food mill so it still has some texture.
- Place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.