Categories: canning, frugal, tomatoes

Ingredients

• 12 tomatoes -- *see Note
• 2 carrots -- cut in 1" pieces
• 1 large onion -- quartered
• 2 whole heads garlic -- peeled (or more, to taste)
• olive oil
• 2 cups chicken broth -- (or 3)
• 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
• cream -- to taste

Directions

1. ore tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate…I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

2. I didn’t have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

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