Versatile Tomato Soup Base | Oregonian Recipes

Name: Versatile Tomato Soup Base | Oregonian Recipes
Ingredients: 3 Walla Walla Sweet onions (2 1/2 pounds), cut into 1/4- to 1/2-inch dice (about 6 1/2 packed cups); 1 medium celery stalk (3 ounces), cut into 1/4-inch dice (about 2/3 cup); 1/4 cup olive oil; 1 large red bell pepper (1/2 pound), cut into 1/4-inch dice (about 1 1/4 cups); 20 to 24 cloves garlic, peeled and finely chopped (about 1/2 cup); 6 pounds tomatoes (very ripe garden or farmers market varieties such as Early Girl, Roma or beefsteak), cored, peeled (see note), seeded and chopped into 3/4- to 1-inch pieces (about 14 cups); 2 1/2 teaspoons kosher salt; 1/2 teaspoon ground white pepper

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You don't need to peel the tomatoes, but if wish to do so, follow the instructions in the note at the end of the recipe.

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Ingredients

3 Walla Walla Sweet onions (2 1/2 pounds), cut into 1/4- to 1/2-inch dice (about 6 1/2 packed cups)
1 medium celery stalk (3 ounces), cut into 1/4-inch dice (about 2/3 cup)
1/4 cup olive oil
1 large red bell pepper (1/2 pound), cut into 1/4-inch dice (about 1 1/4 cups)
20 to 24 cloves garlic, peeled and finely chopped (about 1/2 cup)
6 pounds tomatoes (very ripe garden or farmers market varieties such as Early Girl, Roma or beefsteak), cored, peeled (see note), seeded and chopped into 3/4- to 1-inch pieces (about 14 cups)
2 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper