Tomatoes. A good problem to have.

Happy Thursday, dear readers. How’s your week been going? I’m not exactly sure where our week went, but I know a good chunk of it has been spent in the kitchen. This makes me smile because it’s been in the 50’s/60’s and it’s a relief to be near the stove again. Without sweating. Without the butter sitting in a pool of its former self on the counter. I’ve been inspired by our garden’s tomato bounty, well maybe ‘inspired’ isn’t the correct word for it. Kicked in the a** by tomatoes. Overwhelmed. Bombarded… tomato salad, BLTs, sliced tomatoes with scrambled eggs, tomatoes for friends, tomatoes for neighbors, a huge batch of fresh salsa, did I mention tomato slices with every meal? When I harvested eight or ten very ripe brandywines while the wind blustered around me, my mind turned to roasted tomato soup. Perfect.

Roasted Tomato Soup

Ingredients

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)

6 cloves garlic, peeled

2 small yellow onions, sliced

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

A sprinkle of red pepper flakes

1 quart chicken stock

4 tablespoons butter

1/2 cup chopped fresh basil leaves

3/4 cup heavy cream, optional

Directions

Step One. Harvest!

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, a few basil leaves, and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, red pepper flakes and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Add remaining basil leaves to the pot. Puree the soup until smooth (batches in a blender worked for me). Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Enjoy!

This recipe was adapted from a Tyler Florence recipe.

A big batch of soup has been enjoyed and some frozen for later, but I still have five tomatoes on my counter and at least six or seven ready to be plucked from the garden. Inspire me, dear readers! What should I do with them? HELP?! What’s your favorite way to enjoy them? Should I get canning, or what?

Cheers to you and enjoy this lovely late summer scarf weather.

Best!

P.S. the tomatillos in the first photo? I made our favorite chicken posole recipe from Cooking Light. Hearty, spicy, healthy, delicious. Did I mention that I’m really into soup right now?

0 thoughts on “Tomatoes. A good problem to have.

  1. Oh, wow. My tomato patch is winding down, so while I have some, I don’t have enough for this soup this year. But next year? You just watch me! Thank you. I’m going to love this stuff. I can tell.

  2. September 9, 2010, 10:52 am. just got finished eating a tomato at my desk. I got your number, Ash, but not your energy or enthusiasm for turning your crop into very interesting and yummy meals. Mr. Mike from next door keeps bringing tomatoes over to me all the time – still have a few on your plants, and tons of green ones of the plant he planted in my yard. And that’s just 3 plants – I can hardly imagine the number you continue to go through!!!!! xox

  3. P.S. grab a few neighbor kids, have them pick the leftovers, and have a tomato fight – next year you’ll have volunteer plants and won’t need to plant anymore ….

  4. Hi! Great post. 🙂

    You can use those extra tomatoes to make chili, pasta sauce, or make a homemade pizza crust and add your favorite veggies, your tomatoes, and then top it off with lots of cheese and basil. Fresh veggies baked on top of fish is great too!

  5. This recipe looks wonderful- I will have to try it. I love the picture of Wren with her “apple” :). As for too many tomatoes, you could bring some to the playgroup :). Hope to see you soon.

  6. Just copied your recipe – and out of nowhere came inspiration to actually make it!! Not a tomato soup person really, but this recipe sounds so good. Have you tried, or do you have, a hand-held puree-er? That works GREAT for things like this!

  7. OH WOW! You actually were able to grow tomatillos! Lucky person.

    I may have to make this. Husband LOVES tomato soup. Thanks to the awesome recipe.

    And I am still jealous about your tomatillos. 😉

    • I’m surprised by the tomatillos – they have taken over the garden. I had NO idea. Next year, I’m planting more and giving them even more space to roam around the garden. Just watch, it won’t be hot enough next year for such a dream. Oof.

  8. MMM! Wish I had that many tomatoes! Most of mine are languishing on dying vines right now. More compost next year, I say!

    I did have one day of abundance with our farm share, and taking the easy route, I pureed them in the food processor and froze them for later use in chili, beans and rice, soup, etc. Much easier than canning!

    Your pic of Wren and the tomato is so sweet!

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