"zxcvbob" > wrote in message
...
> I've got a quart of it; I was peeling tomatoes to freeze them and they
> totally fell apart, so I juiced them. I added a big pinch of salt
> (generous 1/4 tsp) and put it in the fridge.
>
> I don't drink tomato juice.
>
> So what's a good way to make tomato soup from it? Something like
> Campbells, but more tomato-y and not so sweet. Here's what I have in mind
> unless someone has a better idea:
>
> Make a white roux. Add enough double-strength vegetable boullion (from a
> cube) to make a thick paste. Whisk in the tomato juice, pepper, and maybe
> some nutmeg. Adjust seasonings. Bring just to a boil, turn off the heat,
> and add some heavy cream.
>
> I think I left out onions, but not sure where to add them. Maybe cook
> some grated onion in with the roux.
>
> Bob
>
>
You have to get everything but the seeds and the peel from the tomato, and
then simmer it to the thickness you want. A fresh tomato soup should not
need any thickening agent. We use a Bialotti strainer, which is pretty much
dedicated to tomato straining; This fall we bought and strained 4 lugs of
Roma tomatos[96lb]. The sauce is in the freezer. It changes the winter, for
bolognese, marinara sauce, pizza sauce, and tonight eggplant parm. Buy lugs
of tomatos at a restaurant produce market if there's one in your area.

Ed