FARMERS MARKET SEASONAL TREASURES
The end of summer tomatoes, peaches and berries are a call for me to preserve these beauties for the winter days to come. The past few weeks I have been carting home pounds of tomatoes and doing endless research for jars so I can preserve them. Finding jars has been for sure a challenge. COVID has created a demand for many to desire making bread and preserving which includes canning jars. First, it was a shortage of yeast, toilet paper, paper towels and now jars.
It is comforting to know our kitchens and home cooking challenges are at the forefront of our life which is pretty sweet.
I have been creating many ways to preserve tomatoes and I keep it simple. It is so rewarding to open a jar of simple tomatoes and create whatever dish you desire. I tend to just do roasted tomatoes, garlic and add seasoning. This is great as is or you can enhance it mid winter with cream and create a heart warming soup with a grilled cheese sandwich.
Simple Cherry Chunky Tomato Soup
4-5 cups mixed cherry tomatoes
5 cloves of garlic
2 tablespoons olive oil
1 medium yellow onion sliced
5 sprigs of rosemary or thyme
1 cup vegetable broth
salt & pepper to taste
chili pepper flakes
Preheat oven 400F
Wash and dry tomatoes. Spread on a baking sheet or cast iron pan coated with olive oil.
Add garlic and rosemary. Roast in oven for approximately 30 minutes.
Meanwhile, sauté onion in olive oil until translucent. Let cool.
Remove tomatoes and let cool 10 minutes. Remove rosemary/thyme.
Place tomatoes in a Cuisinart with onions and garlic and blend until pureed.
In a saucepan, warm broth and add tomato mixture. Salt and pepper to taste.
Finish with chili pepper flakes.
At this point, it is ready to serve or preserve for the winter months. A splash of heavy cream before serving adds a little depth and creaminess.
Tomato Soup Canning
This recipe would require 4 pint jars.
Bring a pot of water to boil and sterilize jars and lids. Add sauce to hot jars, leaving 1/2inch at the top.
Clean surface and close securely with lids. Place jars in boiling water covering jars completely.
Cover and simmer for approximately 40 minutes.
Remove jars and place on a dish towel to cool overnight.
Store in pantry for up to 6 months.
Here is an informative blog on sealing jars properly.