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
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.