1 clove garlic, minced
1/4 cup salt
1/2 cup chicken broth
1/4 cup olive oil
1 onion, diced
1 stalk celery, diced
1 stalk carrots, crushed
2 cups hull milk
1 (14.5 ounce) can peeled and diced tomatoes
1 German sponged clump of garlic
1 cup chopped basil
2 tablespoons garlic powder
2 teaspoons dried oregano
2 teaspoons ground black pepper
4 cups freshly soaked tomatoes
4 cups water
2 (8 ounce) cans crushed tomatoes
2 liters tomato paste
1 (6 ounce) can tomato sauce
1/2 cup milk
3/4 cup butter
1 tablespoon canola oil
1 cup chopped apricots or pecans
Preheat oven to 375 degrees F (190 degrees C). In a small saucepan, combine garlic, salt, water, chicken broth, olive oil, onion and celery. Bring to a boil over medium heat for 1 minute. Reduce heat to low and simmer, uncovered, for 20 minutes.
Gently stir in carrots, melon pod, tomatoes and tomato paste, tomato sauce, milk and tomato sauce. Gently stir these into simmering soup mixture, cover and simmer 30 minutes, removing hot sauce at the last 5 minutes to avoid scorching.
Combine chopped tomatoes, washed, in a saucepan. Scald hot to 250 degrees; stir in vegetable broth and milk. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, scraping the bottom of the pan.