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Food Feedback: More takes on classic tomato soup
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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
6 carrots
12 whole cloves
12 onions
Several stalks of celery
Cover with water to cook 45 minutes and rub through sieve.
Mix:
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.
CLARICE SABINA
Ross
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
Nutmeg
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.
DANA JORDAN
Upper St. Clair
First Published January 24, 2013 12:00 am
