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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is from my food preservation yahoo group. I don't do canning, but I bet this would freeze well. Ingredients:
20 italian plum tomatoes |
1 teaspoon salt |
1 teaspoon cracked black peppercorns |
2 tablespoons olive oil |
1 medium leek, chopped |
2 medium sized carrots, chopped |
1 large onion, chopped |
1/2 lb mushroom, chopped |
4 garlic cloves, chopped |
1 cup dry white wine |
1/4 cup tomato paste |
3 bay leaves |
1 sprig fresh parsley |
1 sprig fresh thyme |
6 cups water |
Directions:
1. Cut tomatoes in half lengthwise. Combine tomatoes, salt, pepper and
2. half the oil in a large baking dish.
3. Bake uncovered in a 375 degrees F.
4. oven for about 45 minutes, or until tomatoes are soft.
5. Heat remaining oil in a large saucepan, add leek, carrots, onion,
6. mushrooms and garlic, cook, stirring until onion is soft. Stir in wine,
7. paste, herbs and water.
8. Simmer uncovered for about 35 minutes or until
9. vegetables are soft.
10. Add tomato mixture to pan, simmer uncovered for 5
11. minutes.
12. Press mixture through a fine sieve, discard pulp. Pour stock into
13. saucepot and bring to a gentle boil. Remove from heat and ladle into
14. prepared jars leaving a 1 headspace. Process 20 minutes at 10 lb
15. pressure. Adjust pressure according to your altitude and / or style of
16. canner.
17. Makes: 3 pints.
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