chefdavecooks

Monday, 2 September 2013

roasted tomato soup


* Exported from MasterCook *

 

                           roasted tomato soup

 

Recipe By     :

Serving Size  : 0     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  6             liters  tomatoes -- core removed, corsly chopped

  2              large  green pepper -- seeded  and corsley chopped

  2             medium  jalapeno chile peppers -- seeded and chopped

  1              large  onion -- chopped

                        basil

                        oregano

                        thyme

                        salt

 

PLACE ALL INTO A ROASTING PAN OR TWO COOK IN 350 OVEN FOR 2 HOUR REMOVE FROM OVEN USE A FOOD MILL TO REMOVE SEEDS SKIN AND STEMS PUT INTO 1/2 LITER JARS PLACE SEALED JARS INTO A PRESSURE COOKER CANNER COOK AT PRESSURE FOR AN HOUR AT SEA LEVEL CAREFULLY RELEASE PRESSURE REMOVE JARS CAREFULLY DO NOT BANG TAP LET COOL OVER NIGHT LOOSEN RING SLIGHTLY TO KEEP FROM RUSTING SHUT

 

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Per Serving (excluding unknown items): 1074 Calories; 16g Fat (11.1% calories from fat); 42g Protein; 238g Carbohydrate; 57g Dietary Fiber; 0mg Cholesterol; 419mg Sodium.  Exchanges: 45 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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