Sunday, July 28, 2013

Oma's Tomato Soup
as I know it...anyway
Pick fresh tomatoes from the garden, or purchase a crate full of them...
Also buy a few bell peppers, onions, celery, carrots, garlic cloves (choose whatever veggies you like to add)
Wash the tomatoes and take off the stems.

Cut them into halves or quarters along with your desired amount of other veggies. Place them into a large stock pot. Add about 2-3 inches of water to the pot, place on the stove top 
Heat this mixture to boiling stirring often to keep from burning tomatoes onto the bottom of the pan. I use a long wooden spoon for this. Let simmer for a while until the mixture is softened.

Allow to cool slightly, then run the mixture through a strainer.

 Collect the tomato juice into a large bowl.

While the tomato juice cools, gather and wash freezer boxes in hot soapy water, rinse and place on towel to dry
  After the juice cools, fill freezer boxes leaving a good half inch head space, add lids to secure, and place in deep freezer.

To Serve
place desired amount of tomato juice into large pot. Add one or two beef bullion cubes, salt, pepper, and seasonings to taste. (I sometimes add Mrs. Dash, or a mixture of herbs)
Add a couple cups of water to allow for boiling down. Bring soup to a low boil, then add fresh or frozen meat balls uncooked. Continue to simmer at a low boil till the meat balls are cooked. Add a few more cups of water, bring to a boil, then add a handful of small pasta noodles (I like to use miniature bow tie pasta) Cook until the pasta is softened.
Serve this tomato soup with freshly grated Parmesan cheese, and a loaf of bread.

1 comment:

  1. hmmmm I might remember this! I have spent so much time on so many tomato soup variations. So, now no one likes Campbells, but they don't always like mine either!