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This is about the time of year I sure wish I had a big
garden like the good old days but thankfully the markets
have great assortment. If you are looking for ways to enjoy
your own garden tomato harvest, here's one way that will also
warm the chill out of a Fall night...CHUNKY GARDEN TOMATO SOUP.
Take some tomato tips below away with you today too.

Enjoy!
Marzee

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RECIPE: CHUNKY GARDEN TOMATO SOUP

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INGREDIENTS:
1 large onion, thinly sliced
1/3 cup finely chopped celery
3 tablespoons sliced carrots
3 tablespoons unsalted butter
8 large tomatoes, peeled, seeded, chop
8 cups chicken broth
3 tablespoons uncooked rice
1/2 teaspoon salt
thyme, to taste
freshly ground black pepper, to taste
1/3 cup finely chopped fresh parsley

DIRECTIONS:
In a saucepan, saute onion, celery and carrots in butter until
soft but not brown. Add tomatoes and a small amount of chicken
broth. Simmer 20 minutes. In a soup kettle, combine sauteed
vegetables, remaining chicken broth and rice. Season with salt,
thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with
parsley.

Yield: 8 -10 Servings
Category: Soups, Vegetables



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TOMATO TIPS

PEELING: Fill a saucepan with enough water to cover tomatoes;
bring to a boil. Immerse tomatoes about 30 seconds; drain and
cool. Remove stem ends and slip off skins.

SEEDING: Cut tomatoes in half crosswise. Gently squeeze each
half, using your fingers to remove seeds. To reserve the juice
for use in dressings, sauces or soups, seed the tomato into a
strainer held over a bowl.

TOMATO EQUIVALENTS:
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp