- Fresh garden tomatoes
- 2/3 head of celery, roughly chopped
- 6 medium carrots, roughly chopped
- 3-4 large onions, roughly chopped
- Handful of parsley, tied into a bunch
- 1 1/2 Tbsp salt
- 1/8 tsp cayenne pepper
- 1/4 cup butter
- 1/4 cup sugar
- 1/2 cup cornstarch, mixed into a slurry
Fill your stock pot to the brim with cored tomatoes. Heat on low until juices begin to build up. Be very careful not to burn the tomatoes at this point!!! Once the tomatoes begin reducing, and there is room in your stock pot, add the celery, carrots and onions.
Add the parsley to the pot when there is a large amount of liquid built up.
Allow to simmer for approximately 4 hours, or until all of the vegetables are completely soft. Remove the parsley and use an immersion blender to blend all the vegetables into a thick soup. Put all the soup through a cone shaped canning sieve, using it's pestle to create a smooth soup without any tomato seeds/ skin remnants etc.
Back in the stock pot, add the salt, cayenne pepper, butter, sugar, and cornstarch slurry. Mix well, then stir occasionally until it boils. Keep on low heat until ready to jar. Ladle into hot, sterilized mason jars. Carefully clean off the rims before closing tightly.