Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 24

Thread: Summerthyme's Tomato Soup Recipe

  1. #11
    Join Date
    Nov 2007
    Posts
    19,250

    Default

    Melodi- yes, the "1 quart" version uses 1 quart of tomato puree. But it's a 1/4 CUP of chopped green pepper, not 1/4 pepper. (although depending on what size peppers you have, I suppose it could end up being half a pepper!)

    But if you're going to multiply it by 4, you might as well just use the original recipe in post #2.

    And Carol- you're right, that purple basil vinegar makes a big difference in whatever you add it to! BTW, it makes a fantastic marinade for tougher meat (or even nice steaks)... if you marinate the meat in it overnight, it really tenderizes it. I usually just splash it on to steaks before tossing them on the grill.

    And don't go spending a lot on fancy vinegar to make it, either. It makes the harshest, cheap "white distilled vinegar" smooth right out...

    Summerthyme
    Last edited by Summerthyme; 07-03-2014 at 10:52 AM. Reason: typo

  2. #12
    Join Date
    Nov 2007
    Location
    Ireland
    Posts
    8,406

    Default

    Thanks, that's about what I thought - but I wanted to make sure.
    expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats

  3. #13
    Join Date
    Feb 2010
    Posts
    5,848

    Default

    purple basil? Is that the same as thai basil? (which has purple flowers)..
    ~Pyrate~


    "Those who make peaceful revolution impossible will make violent revolution inevitable.

    John F. Kennedy

  4. #14
    Join Date
    Sep 2009
    Posts
    1,249

    Default

    Not sure. The leaves are purple. They turn the white vinegar a a brilliant majenta color.

  5. #15
    Join Date
    Feb 2010
    Posts
    5,848

    Default

    Quote Originally Posted by carol b View Post
    I'm growing lots of purple basil in order to make the purple basil vinegar the ST recommends. It makes a huge difference.
    Dumb question (have never infused vinegar): I've got the purple basil (they called it purple thai actually)...but what's the ratio for basil/vinegar-and do you just add the leaves into the jar? The flowers? How long?? Thank you! I've got a table full of tomatoes and this is what I'm doing with them.

    Also...has anyone tried roasting the tomatoes first? I've already got hatch chilies lined up so wouldn't be any extra trouble....
    ~Pyrate~


    "Those who make peaceful revolution impossible will make violent revolution inevitable.

    John F. Kennedy

  6. #16
    Join Date
    Sep 2009
    Posts
    1,249

    Default

    I've had 3 or 4 plants full of leaves, stems, flowers, infusing in about a gallon of vinegar for about a month. It turned color right away and hasn't gotten any deeper. That said, it isn't as dark as the last I made. I would figure out how much vinegar you will need, add more to use for other things, and put the basil into it. It isn't an exact science.

  7. #17
    Join Date
    Feb 2010
    Posts
    5,848

    Default

    Quote Originally Posted by carol b View Post
    I've had 3 or 4 plants full of leaves, stems, flowers, infusing in about a gallon of vinegar for about a month. It turned color right away and hasn't gotten any deeper. That said, it isn't as dark as the last I made. I would figure out how much vinegar you will need, add more to use for other things, and put the basil into it. It isn't an exact science.
    Thanks Carol b. Don't think my 'maters will hold a month...but I'll start the vinegar today and give it a few days anyway :)
    ~Pyrate~


    "Those who make peaceful revolution impossible will make violent revolution inevitable.

    John F. Kennedy

  8. #18
    Join Date
    Nov 2007
    Posts
    19,250

    Default

    I just pack a jar about half full of plant tops- leaves, stems and flowers, and pour vinegar over them. Go ahead and use it in a few days if you have to-it still will be better than just plain vinegar (which is what the original recipe called for)

    Summerthyme

  9. #19
    Join Date
    Oct 2008
    Posts
    2,012

    Default

    Quote Originally Posted by Summerthyme View Post
    I just pack a jar about half full of plant tops- leaves, stems and flowers, and pour vinegar over them. Go ahead and use it in a few days if you have to-it still will be better than just plain vinegar (which is what the original recipe called for)

    Summerthyme
    I came and looked at this thread yesterday because my purple basil was ready. I made this, but I cut the flowers off. Next time I will use them. It started turning color yesterday and already has a basil taste. Really neat! Thank you!

  10. #20
    Join Date
    Apr 2007
    Location
    bol
    Posts
    6,943

    Default

    Dang thought I had come back here on this thread to tell ST thank you!! I made your soup and hubby absolutely loved it!! Glad someone bumped this up cuz I was looking for it (lost my copy) so I could make some more today :)

    She

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •