Tomato Grande

Total Time: 12 hrs Cook Time: 12 hrs

Ingredients

• Servings: 16
• 25 garden ripe tomatoes
• 2 green bell peppers, seeded and chopped
• 4 celery ribs, chopped
• 1 small onion, chopped
• 2 cucumbers, sliced
• 1 small zucchini or 1 small other summer squash, chopped
• 1 cup fresh parsley
• 4 tablespoons olive oil
• 1/4 teaspoon chili powder (optional)
• 2 garlic cloves, chopped
• 2 cups beef broth or 2 cups dark roasted vegetable broth

Recipe

• 1 put the tomatoes a few at a time in a large pan of boiling water for 30 to 60 seconds or until skins become loose. remove from water with a slotted spoon and slip off and discard peels. slice reserving the juice.
• 2 you will have to do this in batches unless you have a monster processor. using a blender or processor -- start with 5 or 6 tomatoes and then add some of the rest of the veggies then some of the seasonings and about a cup of broth, blend until smooth at high speed.
• 3 pour half the mix out of the container into a large mixing bowl. add more tomatoes and juice then veggies and seasoning and broth and blend. do this until it is all blended. mix blended ingredients with wire whisk.
• 4 refrigerate, cover overnight to blend the flavors. will keep a week in the refrigerator.
• 5 16 one cup servings.
• 6 note i used oregano infused oil.