Tomatoes are definitely in season and I'm picking a couple bushel every day at the farm garden! Here's a great way to use some fresh tomatoes.
This soup, made with garden-fresh ripe tomatoes, is great for eating fresh, freezing, or even canning. You can easily adapt the recipe for a small or large amount of tomatoes. I canned a big batch recently - it will be great for winter eating with World's Best Grilled Cheese Sandwiches and will also make a beautiful Christmas gift!
Fresh Tomato Basil Soup
serves 4
4 pounds ripe tomatoes
1 Tablespoon dried sweet basil or 2 TB fresh basil, chopped
1 1/2 teaspoons salt
Wash, core, and cut tomatoes into chunks, dropping into a soup pot. Put a lid on the pot and bring tomatoes to a boil. Once you've reached a boil, turn heat down to medium-low. Allow tomatoes to simmer for 30-60 minutes, or until they are softened and have released their juices. Puree the tomatoes with an immersion blender (or place into a regular blender). Add the basil & salt, adjusting to add more if you feel it is needed.
Enjoy freshly made, or allow to cool and freeze.
To can, follow the same canning directions for stewed tomatoes.
Enjoy!
Yum sounds good I have some tomatoes that need to be used too. I recently made a cream of tomato soup with basil and barely. It was soooo good but soooo bad as far as calories go. I might just make this.
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