Sure as long as you are going to freeze it there is no safety issue. Can't be canned without additional acid for the "few" but freezing isn't a problem.

Dave

I was wondering about the taste? I never had the roasted pepper and tomato soup!

Annie,

I was wondering if you'd share the recipe for the Vanilla-Fig preserves you mentioned on the 'What you've put up in '09 II' list? Sounds tasty for those cookies.

Thanks, Abhaya

If you search 'vanilla fig' here you'll find the recipe is already posted in a couple of different threads. Saves having to re-type the whole recipe. I linked it for you below.

Dave

Here is a link that might be useful: Vanilla Fig preserves recipe discussions

Thanks Dave.

ahbee, here's the recipe I have for roasted red pepper soup, it's amazing. I got it from Chase on the Cooking Forum, she's from the Toronto area, and she roasts the peppers and freezes them for this soup. No tomatoes, though...

Roasted Red Pepper Soup
Source: Sharon(chase)

4 Red Bell Peppers,roasted, seeded and peeled
2 TBSP Butter (or margarine)
1 Red onion,chopped
2 Garlic cloves,minced
4 cups Chicken broth
1 TBSP Lemon Juice
Salt & Pepper to taste

Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processoe until smooth. Season with salt and pepper. Place back on stove until ready to serve.

NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. Whne the peppers have cooled completely remove from the bag. Remove all the skin and seeds.

Annie

brokenbar posted this one on bring out your soups and stews.

Roasted Pepper & Tomato Soup
2 sweet red peppers
6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
2 tablespoons sugar
2 cloves garlic
salt
pepper
1/4 cup heavy cream
4 tablespoons butter
1 yellow Bell Pepper cut into rings (garnish)
Sour Cream (garnish)
Grill the peppers, turning frequently, until blackened all over.
Peel off the skin.
Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
Do not wash as this will flush away much of the flavour.
Puree peppers and tomatoes in a blender or food processor.
Strain out seeds. I use my own jars of tomato sauce that has no seeds.
Place pepper/tomato mixture in a saucepan.
Bring to a boil, then simmer uncovered for about 25 minutes.
Add remaining ingredients except butter.
Simmer uncovered for 15 - 20 minutes.
Remove from heat. Set pan in ice water and gradually whisk in butter.
Cool, cover and refrigerate overnight. Next day, heat gently, garnish with yellow bell pepper ring with a dollop of sour cream inside ring and serve. Note: This soup is quite mild.
Some people might like to add a little zing, like maybe a dash of Tabasco.

Thank you all they sound so wonderful! I have another milk crate full of red peppers! So yummy!