Tomato Basil Soup from Garden Fresh Vegetables

Tomatoes and Basil are both high in vitamin K however, for me that isn’t the best part of eating the two. When you combine garden fresh tomatoes and basil, they make a fantastic soup that you will enjoy in the summer months as well as in the winter. Plan on making a large batch of soup and either freezing or canning it.

According to Dr Andrew Weil, “Vitamin K is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue.”

And The World’s Healthiest Foods add, “The eugenol component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.”

Do not reach for the aspirin or ibuprofen bottle simply eat more tomatoes and basil.

Ingredients needed for Tomato Basil Soup:

• 2 Tbsp olive oil
• 3 Cups diced onions
• 6 Tbsp fresh minced garlic
• 6 Cups red or yellow tomatoes roughly chopped
• 4-14 ounce cans vegetable broth
• 1- 8 oz can tomato paste
• 6 Tbsp chopped basil
• Salt & Pepper to taste
• Juice of half a lemon, approx ¼ cup
• Saucepan
• Blender
  

Instructions to make Tomato Basil Soup:

1. Head out to the garden and gather the tomatoes, onions, garlic and basil. The fresher the vegetables the better the soup will taste. Wash and dry the vegetables. Chop the onions and garlic.
2. Take a saucepan, heat the oil for a minute or two.  Sauté the onions and garlic until soft, but not brown. While the onions are sautéing, chop the tomatoes and basil.
3. Add to the onions, the tomatoes, vegetable broth and tomato paste. Bring to a boil, reduce the heat and simmer for at least 15-20 minutes.
4. Remove from the saucepan from the heat; add the basil and lemon juice. Put it all in a blender; a little at time, mix until smooth.
5. Add salt and pepper, serve up and enjoy.

Tip:

If you don’t have a blender or like a chunkier tomato basil soup, skip the last step.

How to Can Tomato Juice Using Water Bath Method

Do you have tomatoes growing in your garden and are there too many tomatoes to eat fresh?  We do! Therefore, in this bad economy processing and canning tomato juice to enjoy this winter simply makes sense. It is possible to freeze tomato juice, however, if you do not have a deep freezer to hold it canning using the water bath method is the way to go. This is how to can tomato juice using the water bath method.

Supplies needed for canning Tomato Juice using the Water Bath Method:

 

• Fresh tomatoes
• Ricing/milling machine
• Canning jars, quart or pint jars
• Appropriate size canning rings/lids
• Large pot for water bath

Instructions on canning Tomato Juice using the Water Bath Method:

 

1.  First thing to do is head out to the garden and pick your tomatoes. You want to process them as fresh as possible. If you are not growing them in your garden, buy them from a local farmer or farmers market.

2.   Buy canning lids and rings. Make sure and get the right size appropriate for the jars. Some are wide mouth some are regular.

3.  Wash your tomatoes well. Cook and rice/squish them into tomato juice.

4.  Get out a large pan for your water bath or canning procedure. Heat enough water to cover your jars.

5.   While the water is heating, fill your clean canning jars with fresh hot tomato juice. Do not fill the jars to full. Leave ½ inch to an inch headspace.

6.   Wipe off rim of the jar with a wet paper towel. You want a clean rim to make sure the jar seals.

7.  Rinse or soak in hot water the canning lids.

8.  Put the canning lid on and snug the ring tight.

9.  Put the jars of hot tomato juice into the hot water. This is the water bath. Put the lid on the pan and let it boil for at least 30 minutes. I usually let it boil a bit longer just to make sure there are no germs and I get a good seal.

10. You now have successfully canned tomato juice for the winter months using the water bath method.

Zucchini Tomato Salsa Recipe

Delicious Salsa and chips

For several years, I have made salsa from garden fresh tomatoes and it was good and using Mrs. Wages Salsa Mix even easier. One year I had so many zucchini's and tomatoes coming on at the same time; I decided to try something I have never done before by making salsa from using them both. Let me share with your how I made zucchini tomato salsa with this easy recipe.

Ingredients to make Zucchini Tomato Salsa:

• 2 larger zucchini
• 9-10 tomatoes
• ½ cup white vinegar
• Mrs. Wages Salsa Mix
• Jalapeño peppers, optional for added heat

Instructions to make Zucchini Tomato Salsa:

1. Head out to that garden, hopefully, it is as near organic like ours, and pick those tasty tomatoes and zucchini. Make sure your tomatoes are firm and free from bruises or blemish spots. You will need approximately 2 large sized zucchini and 9-10 tomatoes.
2. Take your zucchini and tomatoes in the house, run a sink full of cold water and wash them very well. Even organic fruit needs washed.
3. Using a big stockpot or large pan for this project; place the zucchini and tomatoes in your stockpot and cook on medium heat until tender.  ** You may want a cup of water so they do not stick or scorch.
4. Put your cooked vegetables in your ricer and rice until smooth. When it comes to ricers there are manual ones of different styles or electric ones. If you are going to be processing a lot of fruits and vegetables, invest in the best you can afford. For smaller amounts, the old manual one works great.
5. Measure out 5 pints (10 cups) zucchini and tomato mixture and put it back in the stockpot. Add to the mix ½  cup white vinegar
6. Add1 package of Mrs. Wages Salsa mix (Onion, Green Pepper, Jalapeno, Chili peppers, Garlic and Salt), bring to a full boil, and stir often. Reduce the heat to simmer 10 minutes or until as thick as you like it. We like ours thicker so I will let it cook a bit longer.
7. Your zucchini tomato salsa is ready to serve, can or freeze. You can enjoy the salsa now with nacho or corn chips and in the winter months.

 

Freezing or Canning Tomato Salsa

With the garden season upon us, and tomatoes growing and coming on faster than you can eat them fresh the thoughts of making your salsa recipe comes to mind.

Once you have made your tomato salsa or your zucchini tomato salsa; there is a good chance you will be unable to eat it all, however, why should you? By freezing or canning your salsa, you will have that fresh summer taste all year long. Make your tomato salsa or zucchini tomato salsa either using my recipe or using a recipe of your own. 

Instructions to Freeze or Can Tomato Salsa

1. Wash your freezer container and or canning jars. I do not care if they are brand new or old containers you have used for years. Wash them in hot soap water.
2. If you are freezing your salsa, put the hot salsa into your freezer containers leaving an inch head space. It will expand when in the freezer so if the container is to full it will pop open the lid. Let it cool completely and place in the freezer. ** Don't forget to label (so it is easier to identify when looking for it) and date so you know what year it was frozen so it is not kept to long.
3. If you are using the water bath canning method, use a large stockpot or pressure cooker with enough water in it to cover the jars, heat the water until boiling. While that is heating pour, your hot salsa into hot pint canning jars leaving 1/2 inch headspace. Take a wet paper towel and wipe off the lip of the jar so you will have a clean seal.
4. Put the warmed canning lid on and tighten the canning ring. Snug it on. Place it in the hot water bath (with the lid of the pot on) and process for 40 minutes. If you are using the pressure cooker without pressure do not tighten down the lid. Simply cover to keep heat in.
5. When you take the jars out of the hot water bath, set the hot jars on a dry towel to cool. Keep the jars separated, so the air can circulate though them to cool evenly.
6. Let your jars set out on the counter for at least 24 hours to make sure the jars remain sealed before putting in your pantry. Mark the lid with the name of the product and the month, date and year.  

Read More: Salsa Recipe made from Scratch

Make Salsa From Fresh Tomatoes

Fresh Organic Tomatoes

Salsa made from vine ripe tomatoes from you organic garden is the only way to go. Tomatoes taste great just slicing and eating them fresh but nacho chips and salsa is especially good with tomatoes fresh from your organic garden. Let me share with you this really easy recipe for salsa.

Read more: http://angelgirlpj.blogspot.com/2015/06/salsa-recipe-first-attempt-from-scratch_8.html

This post linked to: Foodie Friday
and Friday Potluck

Yummy salsa

Tomato Basil Soup

Tomatoes and Basil are both high in vitamin K however, for me that isn’t the best part of eating the two. When you combine garden fresh tomatoes and basil, they make a fantastic soup that you will enjoy in the summer months as well as in the winter. Plan on making a large batch of soup and either freezing or canning it.

According to Dr Andrew Weil, “Vitamin K​ is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue.”

Recipe for tomato basil soup