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Roasted Tomato Soup

Print Makes about 6 (490 mL) jars

Bring a burst of flavour and colour to a comfort food classic. Serve up the sunny flavour of tomato soup laced with basil alongside a hearty whole-grain grilled cheese sandwich oozing with Swiss cheese.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:

Advanced

Preserving Method:

Pressure Preserving

You Will Need:

  • 4 kg plum tomatoes, cored and halved crosswise

  • 5 tsp salt, divided

  • 2 tsp. ground black pepper, divided

  • 1 Tbsp olive oil

  • 500 g chopped onion

  • 4 garlic cloves, minced

  • 250 mL dry white wine

  • 1 L chicken or vegetable stock

  • 250 g tightly packed basil leaves

Directions:

1. Preheat oven to 190°C. Remove seeds from tomatoes. Arrange tomatoes, cut side up, on large rimmed baking sheets. Sprinkle with 1 Tbsp. salt and 1 tsp pepper. Bake at 190°C for 45 minutes or until tomatoes are very soft; cool, peel and coarsely chop.

2. Heat olive oil in a 6-qt. stainless steel or enameled Dutch oven over medium heat. Add onion, garlic, remaining 2 tsp salt and remaining 1 tsp pepper; cover and cook 8 to 10 minutes or until very tender, but not brown, stirring occasionally.

3. Add wine and cook uncovered 10 minutes or until wine evaporates, stirring often. Stir in tomatoes, stock and basil. Cook 20 minutes or until thoroughly heated, stirring occasionally. Remove from heat and cool slightly. Process in a blender, in batches, until smooth; pour each batch into a large bowl.

4. Return tomato mixture to Dutch oven; bring to a simmer. Ladle hot soup into a hot jar leaving 2.5 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band and adjust to fingertip-tight. Place jar on rack in a pressure preserver containing 5 cm of simmering water (90°C). Repeat until all jars are filled.

5. Place lid on preserver and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge preserver or 11 pounds (psi) for a dial-gauge preserver.

6. Process 490 mL jars for 50 minutes or 945 mL jars for 60 minutes. Turn off heat; cool preserver to zero pressure. Let stand 5 more minutes before removing lid.

7. Cool jars in a preserver 10 minutes. Remove jars and cool.

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