Recipe Tomato velvety and canned spices
Preparation time:
20 min
Heat treatment time:
1h30 min
Shelf life:
Conserver au frais (<6°C)
Ingredients
Number of persons: 6 personnes
Preparation
- Clean the celery branch and chop it, peel the garlic and shallot. Peel and weigh 1 kg of the variety of tomatoes chosen for this homemade soup recipe.
- In a casserole dish, brown the shallot over low heat, the garlic clove and the minced celery branch for 5 minutes in 2 tablespoons of olive oil.
- Add the peeled tomatoes, season: salt, pepper, pepper, cumin, then cook for 15 minutes covered to obtain a creamy soup.
- Mix and put in jar without waiting. Fill the jars Le Parfait Super up to 2 cm from the edge then immediately proceed to the heat treatment for 1:30 to 100 ° C. Your tomato soup is finished.
2 comments
Merci
Excellent