Homemade Crushed Tomatoes

Step 1 - Removing the tomato skins

Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)

then....

Plunge them into a waiting bowl of ice water.

This makes the skins slide right off of the tomatoes! If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.

Step 2 - Removing the skins, bruises and tough parts

The skins should practically slide off the tomatoes. Then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.

Why remove the skins? They become tough when you cook them! Some people use a juicer and then cook the resultant juice down. It takes more time, but there's nothing wrong with that approach.

Step 3 - Removing seeds and water

After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess water.

Step 4 - Squeeze of the seeds and water

Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.

Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch headspace.

Adjust lids and process

Step 5 - Combine 1/6 of the tomatoes and bring to a gentle simmer

Combine one-sixth of the tomatoes in a big pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. There's generally no need to add liquid, most types of tomatoes have so much water.

Continue heating the tomatoes, stirring to prevent burning.

Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. As they cook, the tomatoes will fall apart into sauce with out much need of crushing or mushing!

Step 6 - Continue to add the rest of the tomatoes

Continue until all tomatoes are added. Then boil gently for 5 minutes.

Step 7 - Add 2 Tablespoons of lemon juice and liquid to each empty jar

Before you fill each jar with tomatoes, add 2 tablespoons of lemon juice. This helps to reduce the odds of spoilage and to retain color and flavor. T

Step 8 - Fill the jars with heated tomatoes

Let the tomatoes cool to room temperature, then fill your freezer containers (I like Ziploc freezer bags in the quart size), fill them completely, eliminate air pockets, seal them and pop them in the freezer. You're done!

Broccoli and Cheddar Soup (Panera Style)

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Turn this recipe into a puzzle! [click]

I love Panera's Broccoli and Cheddar Soup. I found this recipe online.

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

This recipe from CDKitchen for Panera Bread Broccoli Cheese Soup serves/makes 4

Baked Potato Soup

Adapted from allrecipes.com

Not exactly healthy, but it tastes so good!

Ingredients

• 4 baking potatoes
• 2/3 cup butter (I thought this was WAY too much, so I put in 1/2 c.)
  
• 2/3 cup all-purpose flour ( to balance the butter, I put in 1/2 c. of flour)
  
• 6 cups milk ( I used 3 c. half/half and 3 c. milk)
  
• 1 cup chopped green onions
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 slices cooked bacon, crumbled
• 5 ounces shredded Cheddar cheese
• 1 (8 ounce) container sour cream

Directions

1. Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.
2. Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.
3. Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.

Fall Chili

I love Fall. It's my favorite season of the year. For me, it doesn't feel like fall until I make chili, so today I am celebrating the beginning of October with chili and football.

Ingredients

1 medium onion, diced
3 cloves of garlic, diced
1lb of ground turkey
2 large cans of crushed tomatoes
1 small can of tomato sauce
1 can of kidney beans
chili powder
cumin
paprika
red pepper flakes
cayenne pepper
cinnamon


1. In a large pot, saute onions and garlic in olive oil until onions are translucent.
2. Add ground turkey and cook.
3. Add tomatoes and kidney beans.
4. If you have been reading my blog, you will know that I don't measure. I put a generous helping of all of the spices and then adjust. I like spicier chili, but if you don't fix the spices to your own liking.
5. Cook on low until simmers, which usually takes 1-2 hours.

Serve with cheese and cornbread and the buckeyes.