Tomatoes and peppers for soups

Tomato and pepper soup is a classic recipe, full of flavor, that reminds us of summer in the garden, of ripe tomatoes, and the tradition of preserving vegetables for winter. This simple and delicious recipe is ideal for keeping the taste of summer throughout the year. I invite you to discover each step of this recipe with me, so prepare your ingredients and let's get started!

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10 jars of 400 ml

Ingredients:
- 1 bucket of ripe, well-browned tomatoes
- 1/2 bucket of peppers (you can choose red, green, or yellow peppers, depending on your preference)
- A few bunches of green leaves (parsley, celery, tarragon)
- Salt, to taste

A bit of history
Preserving vegetables through fermentation or sterilization is an ancient practice used over time to retain their nutrients and flavor for the cold seasons. Tomatoes and peppers are versatile vegetables that can be used in various recipes, from soups to salads, adding a splash of color and flavor.

Step by step

1. Preparing the ingredients:
Start by washing the tomatoes very well to remove any impurities. Then, peel them. Your tomatoes may peel easily without blanching. If you notice that the skin is hard to remove, you can dip the tomatoes in hot water for 30 seconds to make peeling easier.

2. Cutting the vegetables:
Once the tomatoes are peeled, slice them. In parallel, wash and slice the peppers, making sure to remove the seeds. If you use red peppers, the vibrant colors will make the dish even more appealing.

3. Mixing the ingredients:
Place the tomatoes and peppers in a large pot, add a tablespoon of salt, and mix well. The salt will help draw out the juice from the vegetables, essential for a tasty soup.

4. Baking in the oven:
Preheat the oven to 180 degrees Celsius. Place the pot in the oven and let it cook for about an hour, stirring occasionally. You will notice how the vegetables release their juice, and the aroma will fill the kitchen.

5. Adding the aromatic leaves:
After about 45 minutes, when the vegetables are about to become soft, add the chopped parsley, celery, or tarragon leaves. These will add a fresh and aromatic taste to your soup.

6. Finalizing the process:
Leave everything in the oven for another 15 minutes, then taste and adjust the salt if necessary.

7. Preserving:
When the vegetables are ready, transfer the hot mixture into sterilized jars. You can use 400 ml jars, filling them to the rim. If you prefer, you can also add tarragon leaves to the jars for an even more intense flavor. Seal the jars and sterilize them in boiling water for 15-20 minutes.

Practical tips
- Choosing the vegetables: Make sure to use very ripe tomatoes, as they will provide the best flavor. The peppers should be crunchy, without black spots or damage.
- Quick version: If you do not want to sterilize the jars, you can keep the mixture in the fridge for a few days and use it in soups or sauces.
- Variations: You can experiment with other vegetables, such as onions or carrots, to diversify the flavors. Also, add spices like pepper or paprika to adjust the taste.

Recommended combinations
These preserved tomatoes and peppers are ideal for adding to soups, stews, or sauces. You can also use them as a side for meat or fish dishes. I recommend serving them alongside a slice of toasted homemade bread to enjoy all the flavor.

Nutritional benefits
Tomatoes are rich in vitamin C, potassium, and lycopene, a powerful antioxidant that can contribute to cardiovascular health. Peppers, on the other hand, are excellent sources of vitamins A and C, and have anti-inflammatory properties. Consuming these vegetables can support the immune system and skin health.

Frequently asked questions
1. Can I use frozen vegetables?
Although it is recommended to use fresh vegetables for the best taste, you can use frozen vegetables if fresh ones are not available. Make sure to thaw and drain them well before use.

2. How long can I keep the soup?
If the soup is properly sterilized, it can be stored in the pantry for a year. Once opened, consume it within 3-5 days, keeping it in the fridge.

3. What can I do if I don't have enough vegetables?
If you have a smaller harvest, you can scale down the recipe and use a smaller amount of vegetables, adjusting the proportions of salt and aromatic leaves accordingly.

Now that you have all the necessary information, all that's left is to get started! Preserving tomatoes and peppers for soup is a pleasant and satisfying activity that will bring a taste of summer to every bowl of soup you prepare. Enjoy the process and the delicious results!