Tomato Soup Concentrate

 This is a recipe from Marisa McClennan.  It is intended for making tomato soup- just add milk and heat up but I use it as a thick tomato sauce to add to my vegetable soups, pot roasts, etc.

Makes 5 litre jars

Ingredients:

15 lbs    tomatoes

2 cups     diced onions

2 tbsps    granulated garlic

1 tbsp    dried Italian seasoning

1 tbsp    salt, plus more to taste

2 1/2 tsps    citric acid

Directions:

Wash the tomatoes and cut them into quarters.   Heap the chopped tomatoes into a large pot and add the diced onions.

Add about a cup of water to the bottom of the pot to prevent scorching.  Place the pot on the stove and bring to a boil.

Cook, stirring occasionally for about an hour, until the tomatoes have lost their structural integrity and the pot contains nothing but super saucy tomatoes.

Remove the pot from the stove.  Fit the food mill with its finest screen and position over a large heatproof bowl.

Working in batches, start pushing the cooked tomatoes and onions through the food mill.  You will probably need to stop three or four times to empty out the bowl into a clean pot.

Once all the tomatoes are milled, add the granulated garlic and Italian seasoning.  Set the pot on the stove and bring to a low boil.

Cook for one to three hours, until the soup concentrate has reduced by at least 1/3 and hopefully a bit more.

When you are pleased with the consistency, stir in the salt.  Begin with a tablespoon. Taste and add more as needed.

Divide the citric acid between five one liter jars.  Funnel the finished soup concentrate into the jars, leaving 1/2 inch headspace.

Wipe the rims, apply the lids and rings, process in a boiling water bath for 45 minutes.  When the time is up, remove the jars and set them on a folded kitchen towel.  Let sit overnight.