Recipe From CloverandThyme.com
Spaghetti Sauce Seasoning Mix
¼ cup cornstarch
¼ cup dried minced onion
3 tablespoons sweet pepper flakes
¼ cup dried parsley flakes
2 tablespoons Italian seasoning
4 teaspoons salt
4 teaspoons sugar
2 teaspoons dried minced garlic
Store in an airtight container for up to a year.
Heirloom Tomato Soup
8 tomatoes (I used 2 large, 2 medium and 4 small. My tomatoes were a mixture of Cherokee Purple and Brandywine Pinks)
¼ cup olive oil
3 tbs of Spaghetti Sauce Seasoning Mix (above)
1 can tomato paste
1 can water
1. Skin tomatoes
Fill a large stock pot about half way with water and bring to a boil. Place about 2-3 tomatoes in the boiling water at a time, and allow the whole tomatoes to boil for just a minute or two, until the skins start to pucker. Remove tomatoes and place them on a cutting board to cool slightly. Repeat this with all your tomatoes. Once they are cool enough to be handled, slide the skins off the tomatoes and trim away any stems. Chop the tomatoes into sections and scoop out as many of the seeds as you can.
2. Cook Tomatoes
Empty your stock pot of any remaining water and heat your olive oil in the pot with the 3 tbs. seasoning mix. Once the seasoning is incorporated and starts smelling lovely, it’s time to add your tomato chunks. Cover and simmer for one hour.
3. Puree the Soup
Once your tomatoes have simmered for an hour, add one can of tomato paste and one can of water. This is where I whipped out the immersion blender and created the smooth soup. If you don’t have an immersion blender, now would be the time to transfer your soup into a blender to puree until smooth.