Roasted Tomato Basil Soup (Canned)

Ingredients

• 12 lbs tomatoes
• 1 1/2 T olive oil
• 3/4 c dried or 3 c fresh minced onions
• 1 1/2 c white wine
• 8 c chicken stock
• 1 1/4 T salt
• 1 tsp pepper
• 1/2 tsp ground coriander
• 2 T worcestershire sauce
• 1/4 c red wine vinegar
• 8 oz tomato paste
• 1 1/2 c minced fresh basil or 1/2 c dry basil

Instructions

1. Slice, core, and seed tomatoes. Spray pans with pam and roast at 275 degrees for 1 hour. Watch closely so they don't burn.
2. In a pot, combine olive oil, onions and wine. Simmer for 10 minutes.
3. Add all ingredients except basil. Add tomatoes. Stir and bring to boiling. Simmer for 20 minutes until it begins to boil. Pull out skins if desired.
4. Stir in basil.
5. Using a Vitamix blender, juice all of the contents.
6. Fill quart jars to within 1 inch. Place lid on preserver and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge preserver
7. Process quart jars for 60 minutes. Turn off heat; cool preserver to zero pressure. Let stand 5 more minutes before removing lid.

Notes