More takes on a classic
This article " " by Gretchen McKay, Food & Flavor, Jan. 17] made me smile. I had removed from my freezer yesterday a container of my grandmother's tomato soup. There is nothing like this tomato soup recipe.
Several years ago I retrieved this recipe from my grandmother's handwritten recipe book. Grandma immigrated to the U.S. in the early 1900s. My daughters and I laughed at the measurements of the ingredients. Who buys a peck of tomatoes? However, once this soup was made there was no turning back to a can of our previous favorite, Campbell's Tomato Soup.
Tomato Soup #1
1 peck ripe tomatoes
12 whole cloves
Several stalks of celery
Cover with water to cook 45 minutes and rub through sieve.
1/2 cup flour
1/2 cup butter
1/4 cup salt
1/2 cup sugar
Stir into tomato mixture and boil 15 minutes and serve [or can, these days per National Center for Home Food Preservation guidelines].
I recently received an "Amish Quilting Cookbook" and the Tomato Soup #1 recipe (almost identical) was printed in it. Grandma's book also included a recipe for:
Tomato Soup #2
1 peck tomatoes
6 onions, chopped
1 bunch celery, chopped
1 bunch parsley, chopped
2 green peppers, chopped
3 bay leaves
1 cup sugar
1/4 cup salt
1/2 teaspoon black pepper
1/2 cup of butter
1/2 cup of flour
Cook tomatoes, onions, celery, parsley, green peppers and bay leaves until tender. Put mixture through sieve; add sugar, salt and black pepper.
Make a paste of butter and flour, thinned with tomato juice. Gradually add to hot soup mixture. Fill hot jars within 1/2 inch of top. Seal. Process in water bath [per NCHFP guidelines].
So, today for dinner, I will be enjoying the Grilled Cheese and Tomato Soup. Of course, Grandma's grilled cheese was made on home-baked bread and mine will not be.
Another saucy letter
In the Jan. 3 Food Feedback, Joan Iacono requested a recipe for a tomato sauce with hazelnuts. Here's one I found online. It's basically a tomato sauce with hazelnuts, red onion, nutmeg and salt added to it: Veganblogit
Google did a pretty good job of translating it into English. There are two untranslated words: pizzoccheri, which is a thin, wide pasta, and pommarola, which is a tomato sauce. This sounds good; I may try it myself this week!
Pizzoccheri, tomatoes and hazelnuts
2 tablespoons extra-virgin olive oil
1/2 red onion, chopped
Pommarola or tomato sauce, ready and thawed (have it however you like)
Salt to taste
1 handful of hazelnuts, peeled and coarsely chopped
Pizzoccheri pasta, cooked al dente
Cook the pizzocheri al dente. In a pan put oil, the chopped onion and cook for a minute (do not brown), not fry. Then add the pommarola, salt and a little grated nutmeg and cook for about 10 minutes.
When the sauce is cooked, add the chopped hazelnuts and cooked pizzoccheri and serve.
Upper St. Clair
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