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Roasted Tomato Soup

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Bring a burst of flavor and color to a comfort food classic. Serve up the sunny flavor of tomato soup laced with basil alongside a hearty whole-grain grilled cheese sandwich oozing with Swiss cheese."

List of Ingredients

â—¦ 8 pounds plum tomatoes, cored and halved crosswise
â—¦ 5 teaspoons salt, divided
â—¦ 2 teaspoons ground black pepper, divided
â—¦ 1 tablespoon olive oil
â—¦ 2 cups chopped onion
â—¦ 4 cloves garlic, minced
â—¦ 1 cup dry white wine
â—¦ 4 cups chicken or vegetable stock
â—¦ 1 cup tightly packed basil leaves


Recipe

Preheat oven to 375° F. Remove seeds from tomatoes. Arrange tomatoes, cut side up, on large rimmed baking sheets. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Bake at 375° for 45 minutes or until tomatoes are very soft; cool, peel, and coarsely chop.

Heat olive oil in a 6-quart stainless steel or enameled Dutch oven over medium heat. Add onion, garlic, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper; cover and cook 8 to 10 minutes or until very tender, but not brown, stirring occasionally.

Add wine and cook, uncovered, 10 minutes or until wine evaporates, stirring often. Stir in tomatoes stock, and basil. Cook 20 minutes or until thoroughly heated, stirring occasionally. Remove from heat and cool slightly. Process in a blender, in batches, until smooth; pour each batch into a large bowl.

Return tomato mixture to Dutch oven; bring to a simmer. Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180° F). Repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process 1-pint jars for 50 minutes or 1-quart jars for 60 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.

Makes about 6 (1-pint) or 3 (1-quart) jars