A Marathon Day In the Kitchen Preserving the Harvest! Roasted Tomato Soup and Marinara Sauce

#acrehomestead #cookwithme #homemadefood
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Recipes:
Homemade Tomato Soup Not for Canning - www.scratchpan...
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[@dorothyjernigan2492]

Hi Becky! After you finish preserving this year's harvest, I would love for you to do another pantry tour and show us the fruits of your labor!! I love watching you.

[@AcreHomestead]

I can do that!

[@toniatalley1977]

That's a great idea!!!

[@ericanntroyer3744]

​@@AcreHomesteadyes please!!!

[@bellaboopixi]

Yes!! Maybe another hang out as well? I miss those! But I know it must be a little difficult with baby A though so I understand ❤❤❤

[@jessicahurd5704]

yes!!!! love it!

[@natiaamoani7846]

This is the only channel I hit the like button before it starts. I just know I'm going to enjoy it. It's great to see how your channel has grown 🧡

[@AcreHomestead]

Oh my gosh, that is so sweet of you! Thanks so much for your support! It's because you are here I get to do what I love!

[@beckiepatrick6900]

I do the same thing. Instant like 👍 😊

[@lindaclark3977]

Me as well as knowing it will be so great

[@debirussell5175]

Me too ❤ I absolutely love Becky ❤

[@pagirl913.]

Ditto

[@joanhunt7560]

Watching you gives me a flash back to 2020 when i planted 92 tomato plants and 78 pepper plants. It was a really good year and i got 50 pounds a day. Its still called tomatogeddon. Haven't had to can tomatoes since. It was crazy but fun.

[@laurieclarkson9180]

haha Tomatogeddon..I love that!

[@susieast450]

😮😮 Wow!!😂😂

[@nancybridegam6903]

My husband’s grandmother was a Canadian citizen, with family in the United States. After decades of canning tomatoes the acid from the tomatoes had worn away her finger prints. She had toe prints on her passport! At least that is the family legend. 😊

[@susieast450]

😆😆

[@lydiah7184]

I'm new to canning but I recently foraged wild frost grapes here in Minnesota and then jarred them up as wild grape jelly! I was so proud of myself for not only foraging free food but utilizing it and canning it for future enjoyment.

[@loisbourgault47]

TO REMOVE TOMATO SEEDS. Cut a piece off the bottom of the tomato,put that piece in the pot, then gently squeeze ALL YOUR SEEDS AND JUICE OUT THE BOTTOM of the tomato. Slice tomato after if it needs to be sliced

[@susieast450]

I think one of my favorite things about watching Becky is all of the comments from people's gardening snd canning experiences. It's great 😆😆

[@foodnwords]

Becky, I know you mentioned not liking soup as leftovers over the week, and instead prefer to just make enough for one meal at a time; I made a roasted tomato soup last week, and made a shakshuka inspired breakfast with the leftovers! I like to add a bit of roasted red pepper to my tomato soup anyway, and added chopped roasted tomatoes into the breakfast the next day to make it more like shakshuka... from there just some simple spices, and a few eggs and oh was it good!

[@AcreHomestead]

That sounds amazing!

[@foodnwords]

Thanks for the inspo :) I had only had shakshuka at restaurants until I saw you make it, and then I thought, "Oh, I can so just make that at home!"

[@linamora9169]

This was so funny because Chelsea also had a good tomato year!😊

[@cathyvitale3670]

I do not know if you remember the biscotti you made awhile back, I am finally sending you a better recipe, I use this for my son's restaurant; 3 sticks butter, 2 cups sugar, 5 eggs, 4 tsp. vanilla extract, 1 heaping teaspoon of baking powder, 6 cups flour, pinch of salt, 3 handfuls of chocolate chips(can substitute any flavorings you want, leaving out chocolate chips, I like to use 2 tsp vanilla, 1 tsp almond extract, 1/4 tsp anise oil, 1 cup slivered almonds soaked in amaretto) mix butter and sugar, add eggs 1 at a time, add flavoring, add flour and baking powder, mix chill dough for about an hour(makes it easier to work with) cover surface with flour roll dough into logs, I make two large logs from this recipe for the restaurant cause he serves extremely large ones, when making for myself I roll about 6 logs, small logs bake 350 about 20 minutes or until golden brown, cool 10 minutes slice and toast at 400 degrees, drizzle with chocolate if using chocolate chips. Hope you get a chance to try I think you will like better than you last recipe, also can add lemon zest and lemon juice for lemon ones, I drizzle them with a lemon glaze

[@kathyodrzywolski268]

Beckie, I am so glad I found your channel. You have inspired this 67 year old women to can her first round of canned veggies and I have also made the tomato pie twice. Once I have followed your recipe and the second pie I have taken some inspiration from you and used herb goat cheese, both pies were enjoyed by both myself and my husband.

[@azureshade2958]

when you're getting the tomatoes for the second recipe and tomatoes are escaping and rolling around, I couldn't help grinning. It's so like when my dad and I are in the kitchen. Gravity is always stronger when we get in there to cook than any other time of the day. You are always thanking us at the end of the video, I just wanted to say, thank you for being you too! Things have been rough this last month and you always bring me to happy smiles.

[@mrsvto]

Cut fresh sweet corn off the cob and froze it for the first time ever. You’re so right, it’s amazing!

[@AcreHomestead]

That is amazing and makes me so happy!

[@martinawismer8235]

Me too, and I even bought the tool Becky used. Thank you for showing us!

[@nancyh.7947]

@@martinawismer8235 I bought it, too and saved me TONS of time.

[@kathylebo8288]

We use antique wooden slaw board. My hubby does about a dozen ears in a few minutes and gets all that milky goodness.

[@reneebeason7471]

For when you do make a whole pot of soup, freeze your leftovers flat in a gallon ziplock or vacuum seal bag. They’re so easy to thaw and reheat and you don’t get tired of the same soup for days.

[@AcreHomestead]

I should do that! Thanks for the idea

[@reneebeason7471]

@@AcreHomestead thank you for about 6 million other ideas! 😊

[@irmawing591]

I like the Souper cubes from Amazon. I freeze soup or sauce in them . Then I pop the cubes out and put in gallon freezer bags,and take out a cube and thaw when needed

[@CallMeVie]

​@@irmawing591same here You can freeze just the right amount ... my fave to freeze in them is lemon posses dessert 3 ingredients yet delish 💚💚💚~Vie Thanks Becky for your honest reviews and opinions @acrehomestead

[@judyweber9855]

Yes I use the super cubes also, you can get them in a variety of sizes. So convenient.

[@tinakoziol1690]

Becky, there’s a variety of yellow Roma called cream sausage. They’re fantastic! If you like yellow tomatoes and favor Roma’s you’ll love these.

[@ttpp2720]

Becky' if you put your tomato's on a roasting pan and roast them on the BBQ you will get more carmelization with a deep rich flavor

[@lulywolf]

What's the best thing to watch while i relax after Sunday meal prep? BECKY!💛

[@AcreHomestead]

Aw thanks! I hope you have a wonderful day!

[@MrsJackieRobinson]

Yesss... 👍💖👍💖👍💖 By3

[@justynaaleksiejuk1802]

In this situation meal prep and preserving never ends! 🤣

[@piratelass4u]

I made this recipe yesterday because you mentioned it. I’m not a tomato soup fan due to not liking the typical can soup. Omg this was amazing. I canned a triple recipe I changed it slightly within safety because my onions did not get big enough nor did I want to go to the store.

[@AcreHomestead]

I am so glad to hear this! Homemade is nothing like store bought!

[@carolynmills513]

​@@AcreHomesteadabsolutely! The canned is barely edible.

[@smiller6925]

How long did you process it?

[@piratelass4u]

@@smiller6925 process 50 min pints 60 min quarts I have the digital canner so I don’t need to do pounds of pressure.

[@carlabruce4442]

If you're not in the mood to can, make gazpacho. Delicious.

[@TheCornDavis]

You just seem like such a sweet and genuine human being 🥺💖 also i love your expression when you taste test things haha so expressive! Makes me feel like im there experiencing it with you 😂💖💖

[@esthercamacho1959]

I am a vegan but that doesn’t stop me from being your fan! You are a special Woman! WOW you make me WOW every day !! I love to watch your channel. God bless you and your family!

[@phillipb1723]

I made this same soup recipe this year and it is amazing! I’ve already decided I’m going to make twice as much next year!

[@lin1038]

Thankyou for your comment…I’ve been looking for a tomato soup to can recipe…and I think this looks like a winner!! 👋🇨🇦

[@cherylc5361]

This looks so good! How long do you pressure can the pints for? (She didn’t say!) thanks 😊

[@SoothingSounds-zr2py]

I am so inspired by your channel, I haven't canning since I was a young girl with my grandma. Found your channel, and now I am canning again. You made me realize that I can make so many different recipes for dinners, not only just for winter preparation. So many gifts are being made for this year. Thank you, thank you, thank you.

[@gardengrowinmawmaw8642]

When I roast tomatoes, I also roast the onions and garlic.

[@Wanda6308]

I know this is an earlier video, but as I am in the kitchen, I needed a cooking buddy so I could make and can sauce and tomato paste. thank you for being with me today and helping me along the journey. I really appreciate you and the time you put into making these videos. God Bless

[@dunbud]

Love roasted tomato soup. But I'm lazy, I roast the onions, garlic and tomatoes till all caramelized. Zip them in the blender and strain them. Super fast and easy. Amazingly superior to other tomato soups.

[@AcreHomestead]

That's a great idea!

[@susanhenley8240]

Ditto, however I add red bell peppers as well.

[@froggy0165]

I feel like you would save alot of flavor doing it this way. I get not wanting skins in, but that's what was just roasted.

[@susanhenley8240]

@@froggy0165 That's why I leave them on. The skins get totally pureed with the rest of the soup anyway.

[@ketokhuleesi4451]

Plant Amish paste tomatoes. They are large, at least 3 times larger than your average Roma. I was so surprised the first year I grew them and compared the two. Keep on keeping on, you ROCK! 😊

[@ketokhuleesi4451]

@@cynthiafisher9907 Sorry to hear that, mine were abundant last year. This year was too hot and I should have put shade cloth on them.

[@BevLoveNlife]

Omgosh Becky, I just shared your channel with a group of beginning canners looking for a tomato canning recipe. I told them your channel is where I learned most of my canning from and the ball book you recommended is where I learned the rest. I was asked what type of canner I have & what I canned the most of. So hopefully you’ll be getting a bunch of new subscribers! Much love Becky, Bev

[@DonnaMM6361]

I appreciate you showing how you spread out your tomatoes and onions and potatoes. I just started growing potatoes, and I don't know what I'm doing.

[@naheedmohsinnamra3300]

Becky Hi!!! I have nothing related to do with gardening or canning or preservation but still binge watch your videos ❤❤. Lots of ❤ to your little one .

[@J_LOVES_ME]

My romas did amazing this year! And just when I thought they were dead, and I cut them back, they started growing again and totally revived! I will definitely be planting romas next year! They do great in the greenstalks, too.

[@bcerliano]

After just watching a few other KZbin videos, I want to say “Thank you!” for taking the trouble to talk to us or use voiceovers instead of using music when speeding up or taking a while to finish an activity. I really enjoy that much better.

[@cathieschroader5940]

I’m 66 yrs old, been canning for over 40 yrs. I cook southern being from Kentucky. I’m a good cook, like yourself. I tried your chicken and rice recipe and totally LOVED IT! Thanks for sharing :)

[@MyHumbleNest]

I have the marinara sauce bookmarked in my new book. I am planning on that for all my Roma tomatoes. I made sun-dried tomato soup from The Complete Guide to Pressure Canning book. Now on to the 38 pounds of apples and a tree of plums. It's a good problem to have so much abundance.

[@brikhouse22]

Quick tip, if you crumple your parchment paper and then put it into your baking vesel it will form and hold the shape better and you wont struggle like when you were making the brownies.

[@penelopepalm]

Cool idea! Thanks for posting it!

[@lavernfoy4591]

OMG! I could almost smell the tomato soup. I’m sure the marinara is so delicious. I’m so proud of your tomato harvest this year. Amazing!! ❤️🙏

[@brendalawhon6567]

I love your videos and watching you cook Im,71 disabled and from West Virginia I use to garden , I've had 11 surgeries so I'm,in bed most of the time,God bless you and your family.

[@AcreHomestead]

Aw I hope you are healing well from your surgeries! I am so glad I can hang out with you while you are healing. Thanks so much for watching and I'll be praying for you :)

[@Ebostic711]

May God bless you and I pray He lays His healing hands upon you.❤🙏

[@sheilaholmquist6648]

Amazing recipes! When I preserve any tomato recipes, I give our chickens the skins, juice and seeds in a feeder bowl. They absolutely love it and they get natural vitamins to boot!

[@karenjacquin280]

I love that you're not afraid to try something new. Your soup and marinara look and sound delicious!

[@snuffelbuf]

Roasted tomatoe soup is delusious. I make a double batch and freeze it. ❤ I also do a roasted veg soup to use all the little bits of veg thats left in my fridge. Also delish!

[@CityWideGardens]

would you mind sharing your freezer safe recipe - I have not ventured into the canning products world yet - as much as I would like to!

[@rebeccamartin7643]

Thank you Becky for taking your time to share your canning with all of us I appreciate it and may you and your family have a blessing day

[@arescue]

I am always impressed with your industriousness. You inspire me to do more in my kitchen.

[@laciecurd4214]

I really just love hanging out in your kitchen with you, thank you for letting all of us join you in your adventures 😊

[@kjean4662]

Hi Becky, I was dreaming of the blondies (!), but noticed an easy tip. For the parchment that gets away from us, crumble it up first, then spread it back out. It seems to behave better, for me at least! Love your channel!

[@nicola.p]

You can also turn the pan over, fold the parchment around it, then just pop it back inside the tin in the perfect shape.

[@janw491]

The beauty of San Marzano tomatoes is that the skins are thin so just coring before cooking and blending works OK. I might try to roast and peel the next batch though

[@debbied3116]

I loved watching this video!! You are so organized which it makes it so easy for you to do so many pantry items! Thank you for sharingyour day of processing tomatoes!

[@ladyeofani]

Yay!!! Becky I'm glad you can keep me company while I can another 60lbs of pumpkins! This makes my heart happy after experiencing hurricane Lee yesterday and the devastation it did to my garden. 😢 I'm glad I harvested everything that was just about ready. My pumpkin patch got pummeled.

[@cassandras1688]

Glad you and your family are safe!

[@lily_white]

Becky, lately i've been making refried beans. It's SOO good, freezes well, can be eaten as burritos, nachos, over rice with all the trimmings. I like to add chunked mushrooms texture and grated zucchini for added nutrition. Honestly it's become one of my main meals and one of my "low spoons day" meals because it's jus tso easy to put something together with it.

[@nancycolbert2703]

You are very task orientated. Glad you were able to complete everything off your to do list. Your family will be eating well this winter thanks to you.

[@louisapaetkau6200]

Great job! I am encouraged to make a roasted tomatoes items. I think I will roast the onions and garlic with the tomatoes since they are all pureed. Love your face when you are delighted with the taste of what you are making.

[@cherylpresleigh6403]

I grew Amish paste tomatoes for the first time this year. They were slow to get started but boy when they did it was amazing. They out performed my other Roma tomato plants considerably. I will be growing those again next year too. I’ve also added the Oxheart and Dr Witchy options as well. You’ve mentioned both those tomatoes and a few others I follow also grow those varieties so it’s time for me to give them a try as well. Thank you for taking us along on this journey!

[@sharonfrankenstein2468]

I LOVE the Amish paste too! They outdid my Romas again this year so I’ve decided ONLY Amish paste next year.

[@cherylpresleigh6403]

@@cynthiafisher9907 thank you.

[@stacyrn98]

I made 2 loaves of your no knead bread this weekend with some homemade chili. I got a couple canning, baking and preserving projects done too! Thanks for the motivation and great recipes

[@katiesawyer5979]

Love you Becky, I grew up helping my Mother to can so many products to feed our family of six. Currently I live vicariously through you because we don't have space for much gardening. Go for it girl!!

[@peneloperoberts9584]

Becky, you just described a Learning Curve. From not peeling tomatoes to coring, de-seeding, & peeling in order to make your final product the Best. You are in the Refining phase of the curve. BRAVA!!

[@jillarmstrong3731]

Lovely job! I just did a roasted tomatoe soup recipe this weekend. It is a delicious method , roasting first. One meal i used it as a sauce for ravioli and boy it was devine. I froze in jars the rest. So that will be lovely to pull out in cold months either as soup or pasta sauce. Thanks for sharing. Now put your feet up !

[@georgianative5735]

You are an inspiration to so many of us. I wish we could bottle your energy! God bless you and your little family!

[@dawnelleodom8829]

Hey Becky! I love your videos. Keep it up. I HAVE TIP: wad up your parchment paper before putting into pan. It will conform better.

[@mackenziedidur8223]

Becky, I just want you to know you are the reason i got KZbin premium and now you are the sole reason i get on youtuibe and you have inspired this 28 year old nursing student to start cooking from scratch and feeding my family better and conveniently! thank you for the great videos dont stop :)

[@leisaann]

Hi Becky, hi friends! I have never made tomato soup! I guess its because I'm in the Caribbean. I will definitely try it. Have a wonderful Sunday everyone.

[@AcreHomestead]

I hope you love it! It's so yummy with a grilled cheese sandwich!

[@kathybridges3343]

I’ve made my home made tomato soup for awhile now, and the thing that put the soup over the top for me was minced garlic I put in in the end of cooking and I also put the herb thyme in it. Sooo good

[@lydia5385]

Becky, I discovers this marinara recipe 2 years ago when I finally started canning. I got that canning cookbook for a gift and have loved everything that comes out of it. We use the marinara on chicken parmigiana, spaghetti, and now pizza. So yummy. I’ve often thought to myself Becky should try this recipe! And you found it and did! I’m so happy.

[@sandyjules5318]

How long did you process the marinara? How much lemon juice and red wine?

[@megvoss3329]

Should you weigh the tomatoes (for the proper recipe amount) after the seeds & skins have been removed?

[@Andrea-si2vs]

It depends on how the recipe itself it written. Some you weigh before, some you weigh after. I checked this recipe and you weigh before.

[@veronicagodoy8117]

It sounded sweet that you think Josh lets you eat his pickles because he knows you enjoy them! You are a lovely family of 5! (With Orbit & Tibro)

[@laurabrown5983]

could you roast them and then run it thru a food mill or squeezo instead of deseeding and lifting off peels??

[@leahwithheld783]

Yep! Much easier!

[@MsTexan1]

I'm so glad you made this video! I have that cookbook, but I haven't had a chance to review it. Now, I have a plan for this garden season.

[@garmstrong4872]

At the end of your garden season, I would love an overall update. What you grew; how much it produced; what you liked; what you didn’t like; what you would do differently going forward. Even the names of that varieties of plants

[@s.dewitt789]

Love your videos Becky...make your bread all the time!

[@AcreHomestead]

Aw thanks so much!

[@kellycrowl1500]

Wow! You get so much done today! I was cooking a home made supper of meatloaf along with you today! ❤ You are so motivating with your real life attitude of gratitude! ❤

[@LauraMenefeeLDM4HK]

I love this video! You are a master in the kitchen getting it done and making it look easy! I'm just about to start canning and I love tomato soup (and wine) so that looks delicious. I just ordered that book and other Ball canning book. I just hope I can do it half as good as you did! Thanks so much for taking us with you on this busy morning!!

[@beckyharris6367]

Becky, I am making the roasted tomato soup and noticed on the recipe that it says to put the tomatoes on the baking sheet cut side up. My paste tomatoes didn't produce this year but have a bumper crop of cherry tomatoes. Was trying to find recipes that I could use them in and when I say you make this I knew I had to try it. Love watching your channel.

[@cheryllamothe2866]

NOOOoooo BECKY !!!! I STILL THINK YOU USED THE WRONG AMOUNT OF BUTTER !!!... I'm not sure you used a normal size stick of butter, but instead used the mini sticks. The normal size stick is 8-TBS... A stick and a half would equal 12-TBS... A mini stick is only 4-TBS... So if you only used the mini sticks, 1-1/2 stick would only give you 6-TBS of butter.... Half the amount requested in the recipe. So, If using mini sticks, you would need 3 whole mini sticks. No matter what size sticks, you needed a total of 12-TBS. This is of course.... if I seen it correctly, and the sticks didnt just look smaller due to camara angle or something.

[@MaritaCovarrubias01]

I would love to see you venture into meals in a jar.

[@user-nu9xx7mp5p]

Hey Becky! I’ve been watching you since day one and I am so happy for you and the life you’ve created for yourself! 🥰 Your chickens are going to be happy with all the kitchen scraps during this years harvest! Also, could you save any of those tomato seeds to try to plant next year?

[@peggy1844]

Roma has been my go to for canning but this year I grew some Jersey Devil tomatoes. They were sorta like giant Roma’s. Extremely meaty with very few seeds and a rich red color. I would encourage you to try a few plants I think you will really like them. They out produced my Roma’s this year.

[@canadiannavywife434]

Can I give you a secret that I learned from an Italian Nonna... Do not share this with anyone... wink wink, nudge, nudge... LOL Before you put the tomatoe halves on the cooking tray or sheet... salt and pepper the bottom of them. This way the salt and pepper also gets roasted and it will make your sauces.. Just AMAZING... And of course, I will NOT tell you to add a few bay leaves down after the salt and pepper but before the tomatoes... Nope, my lips are sealed... Nonna will be proud of me that I have kept her hidden family secret all to myself... Bah bah bah hahahahaha.... Hugs from Esquimalt!

[@canadiannavywife434]

Side note.... could we do a cookie recipe exchange for Christmas/Winter Break... it would be easiest.... if we sent in one of our favourite cookie recipe to you and you film yourself making say a doz. of them before the season so we have time to make them.... Easiest and most wonderful gift. If you wanted to take it a step further, turn it into a mini cook book that we can buy with all the proceeds to go to say the children's hospital or a pet sanctuary? Just a thought. Hugs again

[@jasofalltrades6052]

GIRL, THE SALT!!!

[@jscasecase471]

I spent the whole day canning as well. It’s 8:15 pm and my last canner is started. Canned beef broth, chicken and beef. 26 pints of meat and I forgot how many broths. I love accomplishing this job. My last canning session this year. My pantry is full and my freezers are full. Good year here!

[@crystals14acregarden61]

You could also cut the romas in half the other way, so you just squeeze out the seeds, then stand them on end, therefore more tomatoes fit on each pan

[@MsLally5]

Becky, a normal stick of butter is 8 Tablespoons, and you always use 1/2 sticks. I think your brownies would be perfect if you used 1 full stick (8 T) and 1/2 (4 T) Unless I missed something? please let me know.

[@rubydelack7993]

I am so excited to start canning. If I cannot grow my fruit or vegetables we have a nice Farmers Market in Texas ❤ I am watching you can in hopes of retaining the information ❤ thank you teacher ❤

[@loriy7532]

Hi Becky , What a show , wow... I would send those roasted tomatoes through your tomato machine Becky , works out fantastic. I made some tomato sauce two days past , I wanted to keep eating it.. I have the habit of eating a nice bowl full of any tomato sauce that I make , I just can't resist. You are truly one super energy ball..Thank you for sharing what you are up to.

[@juliannejaz4933]

We just put up our own version of roasted tomato soup, so I very much enjoyed seeing your take on it. Just an fyi, you didn't mention what you did with the tomato skins (? compost perhaps), but they can be freeze dried and then powdered and used as tomato paste when reconstituted, with fabulous flavor. Having just found your channel, I, too would be interested in a pantry tour! Thanks so much!

[@carmendoyle9786]

I love all these old videos ❤ i often go back for help ;)

[@ThesouthernHomestead]

I hope you get to read this. I just wanted to say thank you so much for your videos. Your helping me out a lot with tricks and tips to make homesteading easier and more approachable for me a newbie. I only have an acre of land but it's people like you that show me how to do it. I also love love your bright happy personality that shines in each video. ❤ Keep up the work your doing. It means a lot to people like me and I just wanted you to know that.

[@noreenogorman3682]

I have a really good fridge pickle recipe you may enjoy our whole family does. And it's easy peasy. This is just the brine recipe that you pour into your jars that already put your cucumbers' dill and garlic alternating as you get to top. 8 cups water 2 cups pickling vinegar 7% 1/2 cup white sugar 1/3 cup pickling salt Add all ingredients to pot bring to boil and then let cool. Pour into your jars filled with your cucs dill and garlic. Soooo good and crispy. Please let me know if you try it

[@karenbrain2459]

Hi Becky, When I deseed tomatoes for soup etc I put the seeds through a sieve and add the juice to my soup , there is a lot of flavour in the juice 😊love your videos, you work so hard, so impressed with your work ethic….you make me want to cook 😊x

[@brendajollymore4229]

Once I sliced my tomatoes, I ran my finger through them and the seeds just popped out! I also used this method one year to make my tomato sauce because my brother’s machine was in use. I also didn’t toast mine as long as you .

[@questrixdragon]

For any soup leftovers, I usually use it in pasta or risotto with protein of choice. Also your roasted tomato skins can be dehydrated and powdered. This acts as a spice with intense roasted tomato flavour that will slightly thicken whatever you put it in. Lastly, look for Amish Paste Roma tomato seeds. You'll only need 1 pack and then you can seed save. They are bigger, with more flesh and fewer seeds.

[@kathysguidedlighttarot3418]

I love to roast tomatoes on a wood fire in my Weber bbq. I make soup and can roasted spaghetti sauce with roasted red pepper and vandallia sweet onions and garlic OMG so good!!! I roasted mine skin down and salt pepper and chopped fresh Italian herbs, i allow them to cool to handle and the skins slide right off

[@HeartOfEdenHomestead]

I love watching your channel ! I wish I had half of your energy. We have 8 kids (2 under 2) and I feel like I can barely keep up. I need to find a way to get more productivity into my day. There is so much going on around the homestead and farm, it's often overwhelming. I took a word from your book and we are working on a whole homestead reset lol

[@dhunters5]

My recipes are different. The feeling of accomplishment after a long day of canning is the same. I love watching someone with the same passion I have for preserving the harvest. Can't wait to see what you do next!!

[@sandygranger1573]

Hey Josh! Nice to hear from you. It would be nice to get to know you better.

[@scrappinggrammychristine7508]

Yay! I love watching you can all the good recipes then I get inspired to try them.

[@sunnybelisle4007]

OMGoodness! Marathon is a perfect description of your day of dealing with your bountiful tomato harvest. At my age, I no longer have the strength or energy to accomplish what you did in one day, but I am going to try that refrigerator pickle recipe. Thanks for another informative kitchen adventure, Becky. 🥰

[@bluebirdhomestead]

Tomato soup is one of our favorite winter meals! I often just make what I need when I need it, but I may have to try to prep some ahead of time this year too. -Cara

[@noreenogorman3682]

Oh that is a really cool tip on seed removal, thanks. Love any great tips you come across 😊

[@JeanHudson2022]

When I buy a cookbook or a cooking magazine then I have to find at least 4 to 6 recipes that I will make for sure to make it worth the money. You have 10 recipes that you want to try it will be worth the money. Thanks Becky for all you do

[@virginiam1321]

I always roast my tomatoes to skin them. It seems to me that its less messy and there is less waste. Plus the flavor definitely concentrates. I also dehydrate the skins and powder them to add to everything i use tomatoes with. It not only adds flavor,but will also help thicken the liquid.

[@pennycricket2294]

I was hoping to find someone that said they dehydrate the roasted skins! I love making tomato powder!

[@bigneecee3126]

Hey Tomeca, that’s a really nice greenhouse. I spent 2 weeks in South Carolina in September visiting with family. During my visit, I helped my sister redesign her garden. We butted up 2 of her greenhouses (like yours) across the back of her yard. Now, she is able to walk straight through both of them. We got a little bougie and laid landscaping covering as well as outdoors carpet in both. Then, I attached pool noodles on the lower poles across the entrances to help protect the floor poles. Then we harness them in securely using 18 inch spiral ground anchors (from Amazon) and ratchet straps (from Home Depot - Husky brand) securing them from one side to the other (we hooked the straps to the anchors) to prevent the greenhouses from taking flight. We ran paver all the way around both sides. Then, we built shelving using cinder blocks 🧱 and wood on both sides of the first greenhouse. We put plastic shelving in the second greenhouse. She plans to use it to store tools and supplies. I really out did myself!!!!! Needless to say, I was bed 🛌 ridden when I returned home (sore from head to toes). 😂😂😂😂😂😂😂 Looking forward to seeing what you do with yours. Sounds exciting!

[@jenniferlee2689]

this is one of my favorite recipes. Been watching you for years! We're trying the rest of the tomato sauce tomorrow! And maybe the soup too!! xoxo

[@carolsmith2603]

I ran some onions through my food processor and scooped them into 1/2 cup portions and froze them. I couldn't get my garlic to stay in the scooped mold but froze them anyway. I get the best ideas from you!

[@bliss9654]

I put mine in shallow mince pie x6 tray as they wasnt firm, flattend them out they look like little disks, use what you have aslong as it works 🤷‍♀️

[@jameyross7915]

When I deseed my tomatoes, I put the seeds and juice thru a strainer and VOILA, tomato juice!