Yes, it's my recipe, Lexlani. It looks like you have an old copy. I've since added after 'To can:'...DO NOT ADD CREAM WHEN CANNING. There was a little confusion when I first posted it...I forget not everyone knows not to can dairy. You still have a lot of low acid vegies (the carrots, onion and all that garlic)and it needs to be processed in a pressure canner, just not as long as it would when using chicken broth. ksrogers may be thinking of the flavor of the final product (?). Many times added herbs will turn bitter when processed, but I've never noticed it with this recipe (I usually wind up using dried basil).

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.

What you are describing sounds very similar to skorthalia, a Greek fresh garlic sauce. It has a thick texture, more like a dip and is traditionally made with potatoes. However, some cooks use bread instead. My dad & grandmother loved skorthalia with boiled beets, fried eggplant, or fried fish. I like it too even though it is strong. Freshly made is delicious, but by the next day the garlic taste is much stronger and almost too much. Skorthalia (Fresh Garlic Sauce) This sauce packs a garlicky punch! Bursting with flavor, this fresh spread perks up simple fried or boiled vegetables, and it also livens up fried fish. 6 to 8 cloves fresh garlic 1-teaspoon salt 1-cup mashed potatoes or fresh white breadcrumbs (moistened and squeezed dry) ½ cup olive oil ¼ cup lemon juice 2 tablespoons wine vinegar Mortar and Pestle: Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil, lemon juice, and vinegar alternately in very small quantities, stirring the sauce with the pestle. Electric Mixer: Crush garlic with garlic press; mix potatoes or breadcrumbs with garlic and salt in bowl with electric mixer, adding olive oil with the lemon juice and vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape. Blender: In an electric blender, blend garlic, salt, lemon juice, and vinegar; add mashed potatoes or breadcrumbs. Add olive oil slowly. If mixture is too thick to blend, add one tablespoon of water at a time Serve with broiled or fried fish, fried eggplant or zucchini and with cooked beets and beet greens.

I'm going to try this. You make it sound pretty good. I've always wondered what one of these nut loafs would taste like. I have several old "health food" cookbooks that used nuts and other rich things in dishes like this-- back before fats were an issue. This sounds like a good splurge for a special occasion.