I used to read through tomato-based recipes and skip right over them if they involved peeling a fresh tomato first. I groaned, “who has time for that nonsense, anyway?!” Turns out, everyone. It’s so embarrassingly easy. And I’m not one to be easily embarrassed.

Quick and dirty: harvest and rinse, core the tomatoes, throw into a big pot of boiling water for about 15 seconds then gingerly ladle them into an ice water bath. There’s really not even much work to do after that because the skins have loosened and fallen off a bit on their own. Simply peel off the rest and voila, a lovely peeled whole tomato. Wow!

I wish all fears were so easy to conquer. Next on the list? Folding a fitted sheet. Hmmpphh.

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?