7/3/2026

Ingredients and the Process

Tomato preparation involve putting fresh, ripe tomatoes from the garden into boilling water in the large SS canning pot. After about 4-5 minutes, and when most of the skins had split, the basket was removed and put on a baking sheet to finish draining. They were moved into a large plastic bowl and small baking sheet to cool a bit. Mary cleaned about half before Tom helped with pulling the hot skin then trimming the often grubby stem end. Mary finished trimming and chopping them. Once they were all trimmed, they were scooped out of the juice that has acculuated and put into the Blue enameled stock pot to wait for the veggies to be sautéed. The liquid was saved to make tomato soup that is in a seperate post this date

The veggies, i.e. the Trinity, was added to the skinned, chopped tomatoes shown in the photos. See photos for the veggie quantities that were:

• 4 medium vadilia onions from the sacks bought from Randy Eckhoff for the Civitan Club’s fundraiser.
• 4 average and 4 small carrots, diced,
• Cachet of fresh thyme and fresh rosemary from the Herb Bed, picked minutes before adding.
• chopped fresh tomatoes from the garden,

The onions, celery, and bell peppers, were sauteed in a No. 10 and No. 11 cast iron pans until the edges were softening. During that process Mary seasoned both skillets with 2 rounded soup spoons of Kit’s Creole Seasoning.

While the veggies were sauteing, the tomatoes in the Blue Enameled stock pot were heated, Once hot she added two heaping soup spoons of Kit’s Creole Seasoning and stirred it in.

Added the sauteed Trinity and mixed it in. Returned it to a very slow simmer and left uncovered for 4 hours.

The “finished” cook, ready for thawing and reheating, had a bit of a bite from the spice but just right for us. the veggies were a bit crunchy that will be good when reheated.