I have, oh I’m guessing 1,000 ripe tomatoes in my garden, so decided to make some tomato soup in the crock pot. I picked just ripe roma tomatoes from my greenhouse (the garden has cherry tomatoes). I put them in a blender with water, sived out the seeds and skin, added evaporated milk, spices, and poured it all in the crock pot.
Unfortunately, I got impatient and turned it up to high, and the milk separated from the tomatoes. It was thin, so I just kept cooking it. I cooked it on low almost 24 hours, and when I tasted it this morning, it tasted really good…it is just the consistency of hamburger helper mix, lots of little crumbles. (It is amazing I remember what that is even like, as it has been since 1983 that I had red meat, lol).
Next time, I’ll cook it just on low. I think it also would have helped if I’d of had a juicer, instead of a blender, and didn’t have to add water to the fruit to get it to whip up.
My next project, sun dried tomatoes. Just have to get a food dehydrator.
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