I bought three and a half pounds of baby roma tomatoes for 50c a pound
and I want to make them into soup... but I've never done tomato soup
before! Looking up recipes on google is just making me more confused
because some of them say to peel them first, some use them whole, some
put them through a food mill, some use roux, some use chicken stock
etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
tonight.

And no celery - we don't have any! I've got fresh tomatoes, onions,
carrots, potato and fresh garlic in the cupboard and a can of chicken
stock in the pantry if it's really required.

Kajikit wrote:
> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> and I want to make them into soup... but I've never done tomato soup
> before! Looking up recipes on google is just making me more confused
> because some of them say to peel them first, some use them whole, some
> put them through a food mill, some use roux, some use chicken stock
> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> tonight.
>
> And no celery - we don't have any! I've got fresh tomatoes, onions,
> carrots, potato and fresh garlic in the cupboard and a can of chicken
> stock in the pantry if it's really required.

Not much help but if you have a food mill won't that eliminate the need
for peeling?
I have never made homemade tomato soup but I detest the skins in sauces
and soups so I would peel or mill them first.

JMHO.

Tracy

On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:

>Kajikit wrote:
>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
>> and I want to make them into soup... but I've never done tomato soup
>> before! Looking up recipes on google is just making me more confused
>> because some of them say to peel them first, some use them whole, some
>> put them through a food mill, some use roux, some use chicken stock
>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
>> tonight.
>>
>> And no celery - we don't have any! I've got fresh tomatoes, onions,
>> carrots, potato and fresh garlic in the cupboard and a can of chicken
>> stock in the pantry if it's really required.
>
>Not much help but if you have a food mill won't that eliminate the need
>for peeling?
>I have never made homemade tomato soup but I detest the skins in sauces
>and soups so I would peel or mill them first.

I don't have one and I don't even know what it is!

Kajikit wrote:
> On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:
>
>> Kajikit wrote:
>>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
>>> and I want to make them into soup... but I've never done tomato soup
>>> before! Looking up recipes on google is just making me more confused
>>> because some of them say to peel them first, some use them whole, some
>>> put them through a food mill, some use roux, some use chicken stock
>>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
>>> tonight.
>>>
>>> And no celery - we don't have any! I've got fresh tomatoes, onions,
>>> carrots, potato and fresh garlic in the cupboard and a can of chicken
>>> stock in the pantry if it's really required.
>> Not much help but if you have a food mill won't that eliminate the need
>> for peeling?
>> I have never made homemade tomato soup but I detest the skins in sauces
>> and soups so I would peel or mill them first.
>
> I don't have one and I don't even know what it is!


Looks like this

http://www.greatknives.com/Mouli%20p...l%202%20lg.jpg

The pulp goes through but the skin stays behind....

-Tracy

Kajikit wrote:
> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> and I want to make them into soup... but I've never done tomato soup
> before! Looking up recipes on google is just making me more confused
> because some of them say to peel them first, some use them whole, some
> put them through a food mill, some use roux, some use chicken stock
> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> tonight.
>
> And no celery - we don't have any! I've got fresh tomatoes, onions,
> carrots, potato and fresh garlic in the cupboard and a can of chicken
> stock in the pantry if it's really required.


There are so many recipes because it's hard to screw it up :-)

I might do something like this (making it up as I go, but that's how I
cook):

Slice the tomatoes and cook them in the chicken stock (along with
whatever spices, like bayleaf) until the tomatoes fall apart. Break
them up with a whisk or stick blender, then remove the skins and seeds
with a sieve (mash the pulp thru with the back of a spoon) or food mill.

Saute some minced onion in butter until they are soft, add a little
flour and cook briefly to make a light roux. Add the tomato stock, a
pinch of sugar, and maybe some celery seeds and/or basil and/or dried
parsley. S&P and a dash of cayenne to taste. Stir in a little cream or
"half and half" before serving.

Bob

Tracy wrote:
>
> Kajikit wrote:
> > On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:
> >
> >> Kajikit wrote:
> >>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> >>> and I want to make them into soup... but I've never done tomato soup
> >>> before! Looking up recipes on google is just making me more confused
> >>> because some of them say to peel them first, some use them whole, some
> >>> put them through a food mill, some use roux, some use chicken stock
> >>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> >>> tonight.
> >>>
> >>> And no celery - we don't have any! I've got fresh tomatoes, onions,
> >>> carrots, potato and fresh garlic in the cupboard and a can of chicken
> >>> stock in the pantry if it's really required.
> >> Not much help but if you have a food mill won't that eliminate the need
> >> for peeling?
> >> I have never made homemade tomato soup but I detest the skins in sauces
> >> and soups so I would peel or mill them first.
> >
> > I don't have one and I don't even know what it is!
>
> Looks like this
>
> http://www.greatknives.com/Mouli%20p...l%202%20lg.jpg
>
> The pulp goes through but the skin stays behind....
>
> -Tracy

Yes, they're quite handy items. I like them for separating pepper pulp
from skins for sauces or chili.

In article >, Tracy >
wrote:

> Kajikit wrote:
> > On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:
> >
> >> Kajikit wrote:
> >>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> >>> and I want to make them into soup... but I've never done tomato soup
> >>> before! Looking up recipes on google is just making me more confused
> >>> because some of them say to peel them first, some use them whole, some
> >>> put them through a food mill, some use roux, some use chicken stock
> >>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> >>> tonight.
> >>>
> >>> And no celery - we don't have any! I've got fresh tomatoes, onions,
> >>> carrots, potato and fresh garlic in the cupboard and a can of chicken
> >>> stock in the pantry if it's really required.
> >> Not much help but if you have a food mill won't that eliminate the need
> >> for peeling?
> >> I have never made homemade tomato soup but I detest the skins in sauces
> >> and soups so I would peel or mill them first.
> >
> > I don't have one and I don't even know what it is!
>
>
> Looks like this
>
> http://www.greatknives.com/Mouli%20p...l%202%20lg.jpg
>
> The pulp goes through but the skin stays behind....

Or just a sieve with a wooden spoon:

http://www.amazon.com/Cuisipro-7-Inc...r/dp/B00004SU1
M/ref=sr_1_22?ie=UTF8&s=home-garden&qid=1235516660&sr=1-22

--
Dan Abel
Petaluma, California USA

"Kajikit" > wrote in message
...
> On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:
>
>>Kajikit wrote:
>>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
>>> and I want to make them into soup... but I've never done tomato soup
>>> before! Looking up recipes on google is just making me more confused
>>> because some of them say to peel them first, some use them whole, some
>>> put them through a food mill, some use roux, some use chicken stock
>>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
>>> tonight.
>>>
>>> And no celery - we don't have any! I've got fresh tomatoes, onions,
>>> carrots, potato and fresh garlic in the cupboard and a can of chicken
>>> stock in the pantry if it's really required.
>>
>>Not much help but if you have a food mill won't that eliminate the need
>>for peeling?
>>I have never made homemade tomato soup but I detest the skins in sauces
>>and soups so I would peel or mill them first.
>
> I don't have one and I don't even know what it is!

You have to use a food mill of some kind to remove the skins and the seeds.
To avoid massive cerebral trauma fill a roasting pan with the tomatoes and
roast them at about 275F for 1-1.5 hours, or until the tomatoes are soft.
DON'T throw out the small amount of liquid that accumulates in the bottom of
the roaster pan. That "tomato stock" gets added to whatever you're cooking.
Milling the tomatoes when they are soft makes all of this ten times easier
and you capture a much larger fraction of the whole tomato for your soup. I
use a Bialetti power strainer that's sold exclusively for this purpose. I
don't think it's available in the US anymore. Any mill type device will work
that will keep the seeds out.

Good Luck to you. Once you have your fresh tomato sauce you'll never be the
same. It will haunt you every time you open a can of tomatoes.

Ed

Kajikit wrote:
>
> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> and I want to make them into soup... but I've never done tomato soup
> before! Looking up recipes on google is just making me more confused
> because some of them say to peel them first, some use them whole, some
> put them through a food mill, some use roux, some use chicken stock
> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> tonight.
>
> And no celery - we don't have any! I've got fresh tomatoes, onions,
> carrots, potato and fresh garlic in the cupboard and a can of chicken
> stock in the pantry if it's really required.

If they are true baby romas, the peels should be relatively tender and
not require removal. Unless you hate having them in the soup of course


Wash and cut up the tomatoes into chunks. Could roast them first if a
bit of poshness is desired. Saute the thinly-sliced carrots and onions
in some olive oil (if you have that) or butter. When softened add the
garlic and soften (not browned) that too. Add the tomatoes and the
chicken stock. Taste for saltiness; tinned stock can be quite salty. Add
herbs of choice; basil or rosemary are good. Simmer until everything is
cooked through. Splash of wine if that's going spare. If needed, strain
the soup but hey that's more work. Top with grated cheese.

Dan Abel wrote:
>
> In article >, Tracy >
> wrote:
>
> > Kajikit wrote:
> > > On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:
> > >
> > >> Kajikit wrote:
> > >>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> > >>> and I want to make them into soup... but I've never done tomato soup
> > >>> before! Looking up recipes on google is just making me more confused
> > >>> because some of them say to peel them first, some use them whole, some
> > >>> put them through a food mill, some use roux, some use chicken stock
> > >>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> > >>> tonight.
> > >>>
> > >>> And no celery - we don't have any! I've got fresh tomatoes, onions,
> > >>> carrots, potato and fresh garlic in the cupboard and a can of chicken
> > >>> stock in the pantry if it's really required.
> > >> Not much help but if you have a food mill won't that eliminate the need
> > >> for peeling?
> > >> I have never made homemade tomato soup but I detest the skins in sauces
> > >> and soups so I would peel or mill them first.
> > >
> > > I don't have one and I don't even know what it is!
> >
> >
> > Looks like this
> >
> > http://www.greatknives.com/Mouli%20p...l%202%20lg.jpg
> >
> > The pulp goes through but the skin stays behind....
>
> Or just a sieve with a wooden spoon:
>
> http://www.amazon.com/Cuisipro-7-Inc...r/dp/B00004SU1
> M/ref=sr_1_22?ie=UTF8&s=home-garden&qid=1235516660&sr=1-22

Yes, certainly that method works, but if you need to do this with any
regularity the food mill is vastly faster and more thorough.

Kajikit wrote:
> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> and I want to make them into soup... but I've never done tomato soup
> before! Looking up recipes on google is just making me more confused
> because some of them say to peel them first, some use them whole, some
> put them through a food mill, some use roux, some use chicken stock
> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> tonight.
>
> And no celery - we don't have any! I've got fresh tomatoes, onions,
> carrots, potato and fresh garlic in the cupboard and a can of chicken
> stock in the pantry if it's really required.

I'm a little late for your dinner but you might want to save the recipe.
Although it calls for canned Romas, it's easy to use fresh. Cut a small
X in the base of each tomato, drop them in boiling water for a minute or
so, then into cold. You can then easily peel off the skins. To me the
soup is delicious and I've made it many times.


* Exported from MasterCook *

Creamy Tomato Soup

-------- ------------ --------------------------------
2 tablespoons butter
1 large onion -- peeled and chopped
1 carrot -- chopped
2 cloves garlic -- peeled and chopped
1 28 oz. can Italian plum tomatoes -- peeled
3 cups chicken broth -- defatted
1 small potato -- peeled, thinly sliced
2 tablespoons fresh basil or 2 tsp. dried basil
1/4 teaspoon nutmeg
salt and pepper
1 cup milk

Melt butter in a soup pot over low heat. Add onion, carrot and garlic.
Cook, covered, for 20 minutes, stirring occasionally, until vegetables
are tender and wilted.

Crush tomatoes in their liquid and add to the pot along with chicken
broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for
40 minutes, stirring occasionally. Let cool to room temperature.

Purée using a hand blender, adding milk in batches. Adjust seasonings.
Before serving, warm through over very low heat. Do not boil.

NOTES: I added a rounded tablespoon of sugar, to offset the acidity of
the tomatoes.
Source:
"News clipping from old Sunday newspaper"

Dora

"Tracy" > wrote in message
...
> Kajikit wrote:
>> On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:
>>
>>> Kajikit wrote:
>>>> I bought three and a half pounds of baby roma tomatoes for 50c a pound
>>>> and I want to make them into soup... but I've never done tomato soup
>>>> before! Looking up recipes on google is just making me more confused
>>>> because some of them say to peel them first, some use them whole, some
>>>> put them through a food mill, some use roux, some use chicken stock
>>>> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
>>>> tonight.
>>>>
>>>> And no celery - we don't have any! I've got fresh tomatoes, onions,
>>>> carrots, potato and fresh garlic in the cupboard and a can of chicken
>>>> stock in the pantry if it's really required.
>>> Not much help but if you have a food mill won't that eliminate the need
>>> for peeling?
>>> I have never made homemade tomato soup but I detest the skins in sauces
>>> and soups so I would peel or mill them first.
>>
>> I don't have one and I don't even know what it is!
>
>
> Looks like this
>
> http://www.greatknives.com/Mouli%20p...l%202%20lg.jpg
>
> The pulp goes through but the skin stays behind....
>
> -Tracy


I have to use something like that since I have to avoid the seeds, too.

Jill

On 2009-02-25, Theron > wrote:

> Good Luck to you. Once you have your fresh tomato sauce you'll never be the
> same. It will haunt you every time you open a can of tomatoes.

Depends on how good the tomatoes you start with.

nb

notbob > wrote:

>On 2009-02-25, Theron > wrote:

>> Once you have your fresh tomato sauce you'll never be the
>> same. It will haunt you every time you open a can of tomatoes.

>Depends on how good the tomatoes you start with.

Correct. We go through about 20 or 30 lbs of good tomatoes during
tomato season and freeze another 20. That does not meet all
tomato needs and sometimes we use canned, jarred, or boxed tomato
products and this does not really "haunt" us.

I'm curious though why frozen tomatoes are not marketed, or
at least I've never seen them. For sauce, they are just about
as good as the same tomatoes fresh.

Steve

Steve Pope wrote:
> notbob > wrote:
>
>> On 2009-02-25, Theron > wrote:
>
>>> Once you have your fresh tomato sauce you'll never be the
>>> same. It will haunt you every time you open a can of tomatoes.
>
>> Depends on how good the tomatoes you start with.
>
> Correct. We go through about 20 or 30 lbs of good tomatoes during
> tomato season and freeze another 20. That does not meet all
> tomato needs and sometimes we use canned, jarred, or boxed tomato
> products and this does not really "haunt" us.
>
> I'm curious though why frozen tomatoes are not marketed, or
> at least I've never seen them. For sauce, they are just about
> as good as the same tomatoes fresh.
>
> Steve

Unfortunately, tomatoes don't freeze well.
Dora

Dora > wrote:

>Steve Pope wrote:

>> Correct. We go through about 20 or 30 lbs of good tomatoes during
>> tomato season and freeze another 20.

>Unfortunately, tomatoes don't freeze well.

We get excellent results but it depends on the type of tomato
and what you want to do with it. My partner does this project
for the most part, but there are three versions that she freezes:
plain frozen whole tomatoes; strained tomatoes; and slightly-oven-dried
tomatoes. The best results are with Early Girls, which is
what we are using almost exclusively for this.

Steve

"Dora"ha scritto nel messaggio

> Unfortunately, tomatoes don't freeze well. Dora

I think they do if they are cooked and pureed either coarse (passata) or
fine (juice.) I prefer it to any other preservation method.

In article >,
"Dora" > wrote:
(snip)
> Creamy Tomato Soup
(snip)
> NOTES: I added a rounded tablespoon of sugar, to offset the acidity of
> the tomatoes.
> Dora

Dora, next time instead of adding sugar, when the soup is quite hot and
on the stove, sprinkle on the barest dusting of baking soda to
neutralize some of the acid in the tomatoes. Stir it and watch it
bubble as the soda works on the acid.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

Giusi wrote:
> "Dora"ha scritto nel messaggio
>
>> Unfortunately, tomatoes don't freeze well. Dora
>
> I think they do if they are cooked and pureed either coarse (passata)
> or fine (juice.) I prefer it to any other preservation method.

I had good luck with frozen cooked tomatoes. Anytime I experimented
with cutting raw tomatoes and freezing them I must have done something
wrong - they simply separated into water and mush. Looked very
unappetizing.

In article >,
Kajikit > wrote:

> On Tue, 24 Feb 2009 16:20:17 -0500, Tracy > wrote:

> >I have never made homemade tomato soup but I detest the skins in sauces
> >and soups so I would peel or mill them first.
>
> I don't have one and I don't even know what it is!

<http://www.lehmans.com/jump.jsp?itemType=PRODUCT&itemID=361>
Good for pureeing fruit, too; it's indispensable to me when I make fruit
butter or applesauce.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

Steve Pope wrote:
> Dora > wrote:
>
>> Steve Pope wrote:
>
>>> Correct. We go through about 20 or 30 lbs of good tomatoes during
>>> tomato season and freeze another 20.
>
>> Unfortunately, tomatoes don't freeze well.
>
> We get excellent results but it depends on the type of tomato
> and what you want to do with it. My partner does this project
> for the most part, but there are three versions that she freezes:
> plain frozen whole tomatoes; strained tomatoes; and
> slightly-oven-dried tomatoes. The best results are with Early Girls,
> which is
> what we are using almost exclusively for this.
>
> Steve

Ah - maybe the variety was the problem.

Dora > wrote:

>I had good luck with frozen cooked tomatoes. Anytime I experimented
>with cutting raw tomatoes and freezing them I must have done something
>wrong - they simply separated into water and mush. Looked very
>unappetizing.

They can start to separate. This may be why the dry farmed
Early Girls freeze okay, they are pretty solid.

In any event, they are no good for adding to a salad once frozen.
They pretty much go into sauces and cooked dishes.

Steve

"Steve Pope" > wrote in message
...
> Dora > wrote:
>
>>Steve Pope wrote:
>
>>> Correct. We go through about 20 or 30 lbs of good tomatoes during
>>> tomato season and freeze another 20.
>
>>Unfortunately, tomatoes don't freeze well.
>
> We get excellent results but it depends on the type of tomato
> and what you want to do with it. My partner does this project
> for the most part, but there are three versions that she freezes:
> plain frozen whole tomatoes; strained tomatoes; and slightly-oven-dried
> tomatoes. The best results are with Early Girls, which is
> what we are using almost exclusively for this.
>
>

Early girls are very juicy salad tomatoes, but they make lousy sauce...
there is no way to make sauce from any salad tomatoes, least not edible.

brooklyn1 > wrote:

>Early girls are very juicy salad tomatoes, but they make lousy sauce...
>there is no way to make sauce from any salad tomatoes, least not edible.

I agree you don't want to use them in a heavily-cooked-down sauce.
But for just stirring into a pasta dish they are very good.
Recently I served some dinner guests a chestnut ravioli with
a sauce composed of previously-frozen Early Girls and Cheshire
cheese. It came out very good, a very appropriate winter starter
course.

Steve

Steve Pope wrote:
> Dora > wrote:
>
>> I had good luck with frozen cooked tomatoes. Anytime I experimented
>> with cutting raw tomatoes and freezing them I must have done
>> something wrong - they simply separated into water and mush. Looked
>> very unappetizing.
>
> They can start to separate. This may be why the dry farmed
> Early Girls freeze okay, they are pretty solid.


Sounds right. DH usually grew beefsteaks or Big Boys.


> In any event, they are no good for adding to a salad once frozen.
> They pretty much go into sauces and cooked dishes.
>
> Steve

Oh, I agree. I was just being lazy, I suppose, and trying to freeze a
big batch (you know how a tomato glut is!) before cooking them. I
deserved what I got and didn't try that method again. I miss that
garden.

Dora

Melba's Jammin' wrote:
> In article >,
> "Dora" > wrote:
> (snip)
>> Creamy Tomato Soup
> (snip)
>> NOTES: I added a rounded tablespoon of sugar, to offset the acidity
>> of the tomatoes.
>> Dora
>
> Dora, next time instead of adding sugar, when the soup is quite hot
> and on the stove, sprinkle on the barest dusting of baking soda to
> neutralize some of the acid in the tomatoes. Stir it and watch it
> bubble as the soda works on the acid.

Really? What a great tip. I never would have thought to use it.
Thanks!

In article >,
"Dora" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Dora" > wrote:
> > (snip)
> >> Creamy Tomato Soup
> > (snip)
> >> NOTES: I added a rounded tablespoon of sugar, to offset the acidity
> >> of the tomatoes.
> >> Dora
> >
> > Dora, next time instead of adding sugar, when the soup is quite hot
> > and on the stove, sprinkle on the barest dusting of baking soda to
> > neutralize some of the acid in the tomatoes. Stir it and watch it
> > bubble as the soda works on the acid.
>
> Really? What a great tip. I never would have thought to use it.
> Thanks!

Use a very light hand, Dora. Do it while it's on the stove and stir it
thoroughly and then taste it. If it's still pretty bitey, do it again.
Too much soda will leave an ashy taste and a gritty feel between your
teeth.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

Melba's Jammin' wrote:
>>> Dora, next time instead of adding sugar, when the soup is quite hot
>>> and on the stove, sprinkle on the barest dusting of baking soda to
>>> neutralize some of the acid in the tomatoes. Stir it and watch it
>>> bubble as the soda works on the acid.
>>
>> Really? What a great tip. I never would have thought to use it.
>> Thanks!
>
> Use a very light hand, Dora. Do it while it's on the stove and stir
> it thoroughly and then taste it. If it's still pretty bitey, do it
> again. Too much soda will leave an ashy taste and a gritty feel
> between your teeth.

Hmm. Got it.

In article >,
"Dora" > wrote:

> Steve Pope wrote:
> > I'm curious though why frozen tomatoes are not marketed, or
> > at least I've never seen them. For sauce, they are just about
> > as good as the same tomatoes fresh.
> >
> > Steve
>
> Unfortunately, tomatoes don't freeze well.
> Dora

That's true if you want them in a fresh salad, but for cooking, they are
fine. Freezing crushed tomatoes is easier than canning it. If you
freeze them whole with the skin on, the skin slips nicely as they thaw
for cooking.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dora" > wrote:
>
>> Steve Pope wrote:
>> > I'm curious though why frozen tomatoes are not marketed, or
>> > at least I've never seen them. For sauce, they are just about
>> > as good as the same tomatoes fresh.
>> >
>> > Steve
>>
>> Unfortunately, tomatoes don't freeze well.
>> Dora
>
> That's true if you want them in a fresh salad, but for cooking, they are
> fine. Freezing crushed tomatoes is easier than canning it. If you
> freeze them whole with the skin on, the skin slips nicely as they thaw
> for cooking.
> --

Fine so long as they're the right tomatoes for cooking, like romas. But
these folks are talking salad tomatoes, and those are stupid dumb for
cooking.

On Wed, 25 Feb 2009 18:13:41 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Dora" > wrote:

>> Really? What a great tip. I never would have thought to use it.
>> Thanks!
>
>Use a very light hand, Dora. Do it while it's on the stove and stir it
>thoroughly and then taste it. If it's still pretty bitey, do it again.
>Too much soda will leave an ashy taste and a gritty feel between your
>teeth.

Thanks to you for the tip and thanks to Dora for the recipe. It's all
filed away waiting for fresh tomatoes.

Lou

Lou Decruss wrote:

> On Wed, 25 Feb 2009 18:13:41 -0600, Melba's Jammin'
> > wrote:
>
>>In article >,
>> "Dora" > wrote:
>
>>> Really? What a great tip. I never would have thought to use it.
>>> Thanks!
>>
>>Use a very light hand, Dora. Do it while it's on the stove and stir
>>it
>>thoroughly and then taste it. If it's still pretty bitey, do it
>>again. Too much soda will leave an ashy taste and a gritty feel
>>between your teeth.
>
> Thanks to you for the tip and thanks to Dora for the recipe. It's all
> filed away waiting for fresh tomatoes.

I have plenty of fresh tomatoes (they're in season here and we've got
plenty from the garden). Think I'll skin them first tho'.

Thanks also to the ladies for the recipe/tips.
--
Cheers
Chatty Cathy

Lou Decruss wrote:
> On Wed, 25 Feb 2009 18:13:41 -0600, Melba's Jammin'
> > wrote:
>
>> In article >,
>> "Dora" > wrote:
>
>>> Really? What a great tip. I never would have thought to use it.
>>> Thanks!
>>
>> Use a very light hand, Dora. Do it while it's on the stove and stir
>> it thoroughly and then taste it. If it's still pretty bitey, do it
>> again. Too much soda will leave an ashy taste and a gritty feel
>> between your teeth.
>
> Thanks to you for the tip and thanks to Dora for the recipe. It's all
> filed away waiting for fresh tomatoes.
>
> Lou

The recipe works just fine with canned tomatoes, Lou - in fact, I don't
normally have canned Italian plum tomatoes so often use plain old canned
diced.

Dora

"Dora" ha scritto nel messaggio >>
The recipe works just fine with canned tomatoes, Lou - in fact, I don't >
normally have canned Italian plum tomatoes so often use plain old canned
diced.
>
> Dora

I use plain old canned any type-- not sure we even have diced here. In 10
minutes I have tomato soup, 12 if it is tomato rice soup. It's one of the
reassuring unchanging things I figured out when I arrived to find that
tinned soups in Italy are bean or chickpea... period.

As to the acid, Italians say, "Less than 10 minutes or more than 2 hours;
the acid lives between." Works for me.

On Thu, 26 Feb 2009 13:49:58 -0500, "Dora" > wrote:

>Lou Decruss wrote:
>
>> Thanks to you for the tip and thanks to Dora for the recipe. It's all
>> filed away waiting for fresh tomatoes.
>>
>> Lou
>
>The recipe works just fine with canned tomatoes, Lou - in fact, I don't
>normally have canned Italian plum tomatoes so often use plain old canned
>diced.
>
>Dora

Thanks Dora. Right after I filed the recipe this morning Louise asked
about tomato soup. I laughed but I'm wondering if she's figured out
how to access usenet.

Lou <----ascared

Lou Decruss wrote:
> On Thu, 26 Feb 2009 13:49:58 -0500, "Dora" > wrote:
>
>> Lou Decruss wrote:
>>
>>> Thanks to you for the tip and thanks to Dora for the recipe. It's
>>> all filed away waiting for fresh tomatoes.
>>>
>>> Lou
>>
>> The recipe works just fine with canned tomatoes, Lou - in fact, I
>> don't normally have canned Italian plum tomatoes so often use plain
>> old canned diced.
>>
>> Dora
>
> Thanks Dora. Right after I filed the recipe this morning Louise asked
> about tomato soup. I laughed but I'm wondering if she's figured out
> how to access usenet.
>
> Lou <----ascared

No - like all good wives, she's reading your mind.

In article >,
"Dora" > wrote:

> Steve Pope wrote:

> > They can start to separate. This may be why the dry farmed
> > Early Girls freeze okay, they are pretty solid.
>
>
> Sounds right. DH usually grew beefsteaks or Big Boys.

Steve doesn't live far from me. I cannot grow big tomatoes due to the
climate. They don't ripen until November, and are cracked and
disfigured. The Early Girls produce heavily all summer long and the
tomatoes are perfect, although small.

--
Dan Abel
Petaluma, California USA

Dora wrote:
>
> The recipe works just fine with canned tomatoes, Lou - in fact, I
> don't normally have canned Italian plum tomatoes so often use plain
> old canned diced.

Well, I made it today (with fresh tomatoes, because I have plenty).
Kidlette's reaction, "Yum". She's on her third helping. BTW, I liked it
too

Thanks.
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Dora wrote:
>>
>> The recipe works just fine with canned tomatoes, Lou - in fact, I
>> don't normally have canned Italian plum tomatoes so often use plain
>> old canned diced.
>
> Well, I made it today (with fresh tomatoes, because I have plenty).
> Kidlette's reaction, "Yum". She's on her third helping. BTW, I liked
> it too
>
> Thanks.

Glad to hear it, Cathy!

Kajikit wrote:
> I bought three and a half pounds of baby roma tomatoes for 50c a pound
> and I want to make them into soup... but I've never done tomato soup
> before! Looking up recipes on google is just making me more confused
> because some of them say to peel them first, some use them whole, some
> put them through a food mill, some use roux, some use chicken stock
> etc etc. I need a really nice SIMPLE recipe I can whip up for dinner
> tonight.
>
> And no celery - we don't have any! I've got fresh tomatoes, onions,
> carrots, potato and fresh garlic in the cupboard and a can of chicken
> stock in the pantry if it's really required.

I'm too late for you, I think, but my favorite simple tomato soup recipe
is just to sautee onions in olive oil, add canned tomatoes, blend, and
add cream/salt/pepper to taste.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins