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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Soup Recipe

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This recipe for Tomato Soup is from Rosemary's Collections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 pounds of tomatoes
2 sticks of celery
3 Tbsp dried parsley
14 Tbsp butter
1 Tbsp seasoning salt
Red food coloring, if desired
8 medium onions
3 Bay leaves
14 Tbsp flour
8 Tbsp sugar
Add more salt to taste
Directions:
Directions:
Cook tomatoes, onions, celery, and bay leaves until celery is tender. Put through sieve. Return to heat. Add parsley and salts. Mix sugar, flour and butter together, then add a little of tomato mixture to it. Then slowly add to rest of hot mixture stirring with a whisk so it doesn't get any lumps. Put in clean jars and seal. I canned for 30-35 minutes in pints.

 

 

 

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