TOMATO DILL RECIPES

Name: Dilled Green Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 pints
Ingredients: 5 lbs small firm green tomatoes; 1/4 cup canning salt; 3 1/2 cups vinegar; 3 1/2 cups water; 6 -7 cloves garlic; 6 -7 heads fresh dill or 1/4 cup dill seed; 6 -7 bay leaves

DILLED GREEN TOMATOES RECIPE - FOOD.COM

Dilled Green Tomatoes Recipe - Food.com image

Make and share this Dilled Green Tomatoes recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 pints

Number Of Ingredients 7

Ingredients

5 lbs small firm green tomatoes
1/4 cup canning salt
3 1/2 cups vinegar
3 1/2 cups water
6 -7 cloves garlic
6 -7 heads fresh dill or 1/4 cup dill seed
6 -7 bay leaves

Steps:

Wash and core tomatoes; cut into halves or quarters.
Combine salt, vinegar and water in a large saucepopt.
Bring to a boil.
Pack tomatoes into hot jars, leaving 1/4-inch headspace.
Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.
Yield: about 6 pints.

Nutrition Facts : Calories 116.8, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 4770.9, CarbohydrateContent 20.4, FiberContent 4.2, SugarContent 15.2, ProteinContent 4.7

TOMATO DILL SOUP RECIPE | MYRECIPES

Tomato Dill Soup Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings (about 1 cup each)

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
1 cup chopped yellow onion (1 = about 1 large onion)
¾ cup chopped carrot
1 can (28 oz each) Hunt's Crushed Tomatoes
1 can (14 oz each) reduced-sodium chicken broth
1 teaspoon granulated sugar
1 teaspoon dried dill weed
Cracked black pepper
Plain yogurt, optional

Steps:

Hands On: 20 minutesTotal: 30 minutesHeat oil in large saucepan over medium-high heat until hot. Add onion and carrots; cook and stir 5 minutes.Add tomatoes, broth, sugar and dill. Bring to a boil. Reduce heat and simmer 10 minutes, or until vegetables are tender, stirring occasionally.Place portion of soup in blender or food processor container. Cover and blend until smooth. Repeat with remaining soup. Season to taste with pepper. Garnish each serving with yogurt, if desired.

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My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch and freeze it. Then we can enjoy it even after the garden is gone for the season.
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