"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tomato Soup Recipe

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This recipe for Tomato Soup, by , is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, December 15, 2008


14 qts. ripe tomatoes
7 medium sized onions
1 bunch celery
14 sprigs parsley
3 bay leaves
14 tbsp flour
14 tbsp butter
4 tbsp salt
8 tbsp sugar
2 tsp black pepper

Wash and cut up tomatoes, place in a large cooker. Chop onions, celery, parsley and bay leaves. Add to tomatoes and cook until celery is tender.
Put mixture through sieve.
Rub flour and butter into smooth paste, thinned with tomato juice. Add to the boiling soup, stirring to prevent burning. Add salt, sugar and pepper.
The soup will have a smoother consistency if not put through a sieve again. Fill jar 1/2 inch from the top. Seal process in water bath for 15 minutes.




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