Mum Phipps had a large family and a good eye for a bargain that would ensure good nutrition all year. Whenever there were lots of tomatos around in the summer she would make up this concentrate and bottle it ready for use in winter. Tokoroa winters can be cold and this rich warm Tomato soup made them all the more pleasant.
I have had a go at trying to make a smaller quantity of ready to use soup with just a few tomatos – but it never seems to taste as good. Perhaps it was ageing the concentrate on the shelves in the garage with all the other preserving that matured this like an old red wine? Or perhaps it was the fact that she made this so often it had her special touch to enhance the flavour. Anyway, I have included the reduced quantities in brackets if you just want to make a smaller batch for immediate use.
- 7 kg Tomatos (1kg)
- 1 Small bunch of Celery (2 stalks)
- 12 Sprigs of Mint &/or Parsley (big handful)
- 7 Large Onions (1 large)
- 2 Cups Sugar (1/4 Cup)
- 2 Tablespoons Salt (1 teaspoon)
- 2 teaspoons Pepper (1/4 teaspoon)
- 125 gm Butter (1 Tablespoon)
- 8 Table spoons flour (1 tablespoon)
- Roughly chop tomato, onion and celery
- Add Salt, Pepper, Sugar and Herbs
- Bring to the boil and simmer gently for 1 hour
- Put through blender / processor/ mouli
- Return to pot
- Make a Roux with Butter and Flour
- Add to soup concentrate
- Either bottle and seal while hot or cool and freeze.
- To use reheat concentrate with equal quantity of water &/or milk.
Note – if using milk DO NOT BOIL or it will curdle!!!
Serve with hot buttered toast or cheese scones