Herself's Recipes

This soup is made from scratch and a good way to use up those fall tomatoes from the garden that taste so good but aren’t so pretty. I make it in a crock pot, any pan over a very low heat will work.

Part I
Cover the bottom of two 9×13 pans with olive oil
Mix one shredded clove of garlic in each pan
Fill each pan with quartered tomatoes,( enough to cover the bottom )
Roast at 350′ for ~45 minutes until tomatoes are soft
press tomatoes through a strainer to remove skins. (don’t skip this step!)
Add to crock pot

Part II
Take a microwave proof small bowl and add:
1 Tablespoon butter
2 cloves garlic, crushed
The juice of one half a lemon
1 teaspoon oregano

Microwave 1 minute until butter is melted and garlic light brown
Add to crock pot

Part III
Add to crockpot 2 cups of chicken broth

Part IV (optional)
1/4 cup sour cream or heavy cream or both
Add to crock pot and stir in gently

Let simmer ~ 4-6 hours

Tomatoes are a fruit, not a vegetable and they are the world’s more popular fruit. They were first cultivated in Central America around 700 AD. The first mention of tomatoes in Europe occurs in the mid 1500s.

The Supreme Court in 1883 ruled that tomatoes were vegetables. John Nix of NJ declared his imported tomatoes were fruits not vegetables and therefore not subject to tax. The gov’t decided they should be taxed.

1/2 pound salt pork
1/4 cup olive oil
1/4 cup butter
3/4 pound onions, peeled and diced
1 pound lean beef, cut into small cubes
1/2 pound lean pork shoulder cut into small cubes
4 chicken livers, chopped fine
4 chicken gizzards, chopped fine
2 bay leaves
5 cloves garlic, mashed
1 tsp rosemary
1/2 tsp allspice
1 tsp pepper
5 pounds fresh tomatoes, chopped fine
1/4 pound carrots, grated
1/4 pound celery, minced
salt to taste
7 ounces tomato paste

Combine salt pork, olive oil, and butter in heavy pan and heat
Add onions and saute until clear

Add beef, pork, livers, gizzards and bay leaves
Cook over low heat 30 minutes stirring occasionally

Chop garlic and rosemary together and add to sauce along with allspice and pepper
Stir well and continue over low heat another 20 minutes
Cover and cook 5 minutes

Add tomatoes, carrots, celery and salt
Simmer over low heat another hour and a half stirring occasionally

Remove from heat and let cool 10 minutes

Strain sauce and put remains in food processor and grind fine then put it back into the sauce.

Add tomato paste, stir well and bring to a boil

**keeps well in freezer
I can’t date the paper my grandmother cut this out of, but on the back side is a Jordan Marsh Dress add, probably late 50s early 60s by the look of the dresses.