Yield:
about 2 quarts
Recipe from
More from Oxmoor House
Ingredients
2 pounds
tomatoes, peeled and quartered
1/2 teaspoon
baking soda
1
quart milk, scalded
1/4 cup
butter or margarine
1 teaspoon
salt
1/4 teaspoon
pepper
1/2 cup
finely crushed cracker crumbs (optional)
Preparation
Place tomatoes in a small Dutch oven; cook, uncovered, over medium heat until tender. Add soda, stirring well. Strain tomato mixture through a fine-meshed sieve, mashing pulp with back of a spoon; discard the pulp.
Return strained tomato mixture to Dutch oven; add milk, butter, salt, pepper, and cracker crumbs, if desired. Cook over medium heat, stirring occasionally, until thoroughly heated.
Ladle into individual serving bowls. Serve warm.
Oxmoor House Homestyle Recipes,
January 1985
