You can if you wish. Some do, some don't. The seeds don't bother many folks but some of us feel they add a bitterness we prefer to leave out. If you choose to then I just cut the tomatoes in halves, or quarters if they are really big. Then just use your thumb to pop out the seed gel pack in each half or quarter. You won't get every seed but it does get 95%% of them. If the tomatoes are over-ripe and won't hold their shape when cut then you can always just invert them over a bowl and gently squeeze. Most seeds will squeeze out. Hope this helps. Dave

There's no reason you can't sub dill, especially since you are freezing it. I think the amount will be personal taste!! For me, I wouldn't want as much dill as basil, but depends on how much you like dill. You could also do some without any herbs and add what strikes your fancy at meal time! Sorry, not much help. Deanna

No, I haven't, but I don't see any reason why you couldn't do it, in fact, it would probably add a nice smokey flavor that I'd enjoy. I say go for it, and let us know how it turned out. Annie

I did find an old copy of Katie's recipe in my files for a processing time of 70 minutes for quarts (here's the recipe I have for comparison and in case someone can't find it by searching): Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Preserving Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste (do not include when canning!) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Drizzle with a little balsamic vinegar if desired. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. - - - - - - - - - - - - - - - - - - - NOTES : To can: Do not include cream when canning. Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft.