Chicken Coop Chatter©
12+ medium to large tomatoes (washed, quartered) seeded and cored optional
2 Cups heavy cream
1 tsp. Garlic Powder
1 T. minced onion
1 tsp. savory
1/2 tsp. Salt
Prepare the tomatoes. Fill the slow cooker with quartered, seeded and cored tomatoes. Set on low until the tomatoes are soft (about 3 hours). Strain off tomato liquid and reserve. Blend the tomatoes with an emersion blender or in a food blender (be careful of splashes this will be hot). Add seasonings to taste, stirring thoroughly to incorporate. Add the cream and a bit of the tomato liquid if necessary to reach your preferred consistency. Continue to cook on low in the slow cooker 2 hours, to meld the flavors together. Add the tomato liquid as needed. Save the remaining liquid and freeze to use as vegetable broth for another batch of soup. Serve with homemade skillet cornbread or sourdough bread sticks.
NOTE: If using a blender you will not need to seed and core the tomatoes. You may prefer to seed and core if using an emersion blender. You may wish to peel the tomatoes, if so, refer to my instructions for easy peeling.
For easy peeling of tomatoes refer to my link. justfowlingaround.weebly.com/recipes-for-self-reliance/tomatoes
For easy skillet cornbread refer to my recipe link. http://justfowlingaround.weebly.com/from-the-pantry/category/sourdough-honey-cornbread
For Sourdough bread sticks refer to my recipe link. http://justfowlingaround.weebly.com/from-the-pantry/category/sourdough-bread-sticks
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