Tomato Pulp for Cream of Tomato Soup
Ingredients
Directions
Prepare the tomatoes
Place tomatoes in a wire basket or cheesecloth and immerse in boiling water for 1 to 3 minutes.
Plunge into cold water, then remove the skin and core.
Boil the tomatoes in a kettle for 30 minutes.
Pass the tomato pulp through a sieve.
Pack and seal
Pack into glass jars or tin cans while hot, adding 1 teaspoon of salt per quart.
Partially seal the glass jars and cap the tin cans.
Sterilize
Sterilize for 20 minutes using a hot-water bath, 18 minutes with a water-seal or 5-pound steam-pressure outfit, or 15 minutes in a pressure cooker.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tomatoes
- Provide the main body, acidity and flavour of the pulp.
- Coarse sea salt
- Seasons the pulp and adds flavour to the finished soup base.
The step that matters
Sterilize for the full time. Tomatoes are acidic but still need complete heat treatment in the jar. Shortening the sterilizing time, or using a method that does not reach a safe temperature, can leave spoilage organisms alive, so the stated time for the chosen method should be followed exactly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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