Ingredients

 4 medium sized ripe plum tomatoes, seeded and chopped

2 Tbsp. finely chopped green or red pepper

1 Tbsp. finely chopped red onion

2 garlic cloves, minced

8 large fresh basil leaves

2 Tbsp. olive oil

salt and pepper, to taste

1 small sourdough bread loaf

1/2 cup shredded Parmesan cheese

Directions

  In medium bowl, combine tomato, pepper, onion and garlic. Stack basil leaves; cut into long, thin strips. Add to tomato mixture with oil. Season with salt and pepper. Cover; let stand 1-2 hours for flavors to blend.

 Diagonally cut bread into long, thin slices. Broil or grill on both sides until golden brown. Spoon tomato mixture onto bread slices; sprinkle with parmesan cheese, salt and pepper. Serve immediately.

Garden Tomato Soup

 16 c chopped tomatoes (about 8 lb)

3 1/2 c chopped onion

2 1/2 c chopped celery

2 c chopped red pepper

1 c carrots

7 bay leaves

1 tbsp whole cloves

1 clove garlic, minced

1/2 c lightly packed brown sugar

2 tsp salt

Prepare jars and lids as per BBB instructions. Wash, blanch, core and chop tomatoes. Measure 16 cups. Combine tomatoes, onions, celery, pepper, carrot, bay leaves and garlic in large stainless steel saucepan. Simmer uncovered until soft. Press through a sieve or food mill. Return mixture to saucepan. Add sugar and salt. Cook over medium heat for 15 minutes. Ladle soup into hot jars leaving 1 inch headspace. Use a nonmetallic utensil to remove air bubbles. Wipe rim and place snap lid on jar. Apply screw band and secure until finger tight. Process 20 minutes 10 lbs pressure or adjust pressure for your altitude.

Makes 4-500 ml jars

  This is a nice fresh tasting soup! To re-heat, pour the contents into a saucepan. Add 1/2 tsp butter if desired and a little milk if you want a creamed soup. Otherwise just heat the soup and enjoy.