Tomato Basil Soup

She has always loved the Tomato Basil Soup at the restaurant down the road. She's decided that this is every bit as good. 

Ingredients: 

5 medium ripe tomatoes, cubed
4 cups tomato juice
14 leaves fresh basil
1 cup half & half
½ cup butter (1 stick)
salt and pepper to taste

Directions

• Gather all ingredients.
• Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
• Remove the pot from heat. Add basil leaves to the pot.
• Use an immersion blender to purée soup until smooth. Blend aggressively.
• Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
• Serve hot and enjoy!

Grape Jam (not Jelly)

 

Made from grapes from our garden. Not looking for the hard set of store-bought grape jelly, but rather a spreadable jam.

Ingredients:

2 pounds seedless grapes, washed and stems removed
½ cup water
½ cup granulated sugar (or sugar substitute)
2 TBSP lemon juice
2 TBSP sugar free pectin


Instructions: 

Place the grapes in a large saucepan with the water. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until grapes are soft and starting to burst.

Mash the grapes with a potato masher or the back of a spoon to release their juices.

Stir in the sugar, pectin and lemon juice until dissolved, over medium-high heat; bring to a steady boil, stirring often, until the mixture thickens — about 30–45 minutes — stirring frequently to prevent sticking or scorching. 

Pour the hot jam into sterilized jars, leaving about ¼ inch headspace. Add lids. [Note: this recipe made 1¾ pints.]

Refrigerate. I haven't water processed. Should work well. 

Review: 

○ Excellent flavor. Love the texture. 
○ Need to clarify the sweetener/pectin with another batch. 

Homemade Tomato Paste

Ingredients:
  
8 pounds tomatoes
2 TBSP salt
1 TBSP lemon juice. 

Instructions:

• Wash the tomatoes. 

• Cut the tomatoes into small pieces. Put them in a large pot and bring them to a boil and then let them simmer for 10 or 15 minutes until they're well broken down

• Place the cooked tomatoes in a blender and blend well. Or use an immersion blender.

• Place the blended tomatoes in a smaller size pot and cook on a low simmer until all the water is evaporated, roughly 15-25 minutes, while stirring constantly.

• Once you feel that the tomatoes are turning into the paste you add coarse salt and mix very well. 

• Line a rimmed baking sheet with parchment paper. Spread the tomato product evenly on that baking sheet. 

• Bake at 350°. Check it every 20 minutes. If using the fan, expect no more than 30 or 40 minutes baking.

• Store in glass jars in the refrigerator with a thin layer of oil on top, or (better) freeze in individual ice cube trays, and store in plastic bags in the freezer.  

 

Comment: 
Do NOT over-bake these.