Absolutely Kick Butt 'Mater Soup

Cooking is such a visceral action, and sometimes, you just need to kick it in de' pants just a little bit.  For this, you need to have not just tomatoes, but, you also need a bit of Cajun spice (and you need to know how to pronounce it properly – Ca-ZJohn).  I developed this recipe a few years back -- and it's best made with fresh tomatoes. So, here we go...

Prep time:  1 hour -- depending on how fast your knife moves
Cook time:  1 hour
Ease:  Moderate -- it takes a bit of fussin'.

Ingredients:
4 pounds tomatoes – juicy and some Romas make a nice mix
1 medium red on-yon, sliced, diced, and everything nice
Basil – as much as you dare, baby!
Garlic – I use a healthy tablespoon
2 ½ cups water
½ cup good Vodka, twice – Skyy, Absolut, and Shakers cook soooo nice
Chicken stock (I typically mix that into the water)
1 can tomato paste (6 oz)
1 stalk celery, sliced and diced jus' like the on-yon
Cajun spice – again, as much as you dare.  And at first, remember to be careful with the heat
Three dashes of salt – especially if you want that heat to really erupt. :)

Dice the tomatoes and get all the pieces of stem out.  Don't worry about the skins or seeds – they add to the flavor.  Save one and peel it, then dice it and put it in a bowl, covering them with enough Vodka to let them marinate. 

Slice and dice the on-yon and the celery and dump them in wit' the 'maters.  Pour in the liquid and everything else (except for the marinatin' 'maters.  Heat it to boilin', then, turn it to a simmer.  Let it simmer like that 'til all the flavors have blended, then, let it cool jus' a touch.

Now...at this point, you're going to need a food mill or something of that ilk.  Pour the mixture into the mill and turn that crank, baby, turn it!  This gets rid of the skins and a lot of the seeds.  Personally, I don't have anything against the seeds, but the skins are a bit irritating. 

Put the strained soup back into the kettle, and slowly reheat.  Dump the other 'maters in at this point, and simmer about 30 minutes.  It's now ready to serve.  Or freeze.  Or can.

Serving suggestions: crackers.  Grilled cheese.  A little dollop of sour cream and cheddar.  A bit more basil and mozzarella.  Or, along with the 'mater bits, add some cream and make it tasty.