I’ve been wanting to try to make some fresh tomato soup, and finally the homegrown tomatoes are here. Tracy and I dug out the tomato press we bought years ago when we used to can tomato sauce. It took a few minutes to figure out how to get it together, but it was certainly worth the effort. What an invention! I’m sure Unclutterer would tag this as a unitasker–a one function piece of equipment, but boy is it worth having around. Seeds and skins out one side, tomato pulp out the other!
Here’s the recipe:
2 Tbs. olive oil
2 Tbs. butter
2 medium onion, chopped
2 lbs. fresh tomatoes, peeled and quartered (mine were mashed–obviously!)
1 (6 oz.) can tomato paste
1/4 cup chopped fresh basil
2 Tbs. fresh thyme
3 cups chicken broth
1 tsp. salt
ground black pepper
(I added a teaspoon of sugar at the end)
Heat oil and butter and saute onions until just tender.
Add tomatoes, tomato paste, basil and thyme, mashing up tomatoes with the back of a spoon, if necessary.
Add chicken broth: bring mixture to boil. Reduce heat and simmer, covered, for 40 minutes. Season with salt and pepper. Serve hot. Serves 6.
From the All Seasons Cookbook which I purchased during a visit to Mystic Seaport, Connecticut years ago.