For Christmas, I was presented with the most thorough catalog of seeds I’ve seen. With not enough space to go pumpkin crazy, I opted for rewarding tomatoes; six varieties to be precise.
Even with a late start to the summer, these little babies soon grew into towering providers. Eight feet of unstretchable plant has blossomed into hoards of tomatoes that now, so close to the first of fall, have finally begun to ripen; all at once.
With the more than occasional rain and cooler nights, I’ve been eager to get at my overly abundant harvest.
Even with a toasted tomato sandwich fan that I am, I still needed to find a few other options to these new but old heirlooms. With a season turning chilly, soup is the answer. Plus when the harvest hits, the tomatoes can be frozen whole for soup later. It's pretty, simple and very delicious. —Dayna McIsaac
small onion, diced
Cloves Garlic, minced, about 1 1/2 teaspoons
Assorted Heirloom Tomatoes, I used Black From Tula, Snow White Cherry, Roma & Riesentraube, diced (or one large 30 oz can)
1 1/2 cups
Slice of Bread, crusts removed, torn
Salt, more or less, to taste
Freshly Ground Black Pepper, optional, to taste
Fresh Basil, chopped, optional for garnish
In This Recipe
Heat the oil in a large pot.
Dice and add the onion, minced garlic and bay leaf.
Sauté over medium until the onions are soft and translucent but not browned.
Add diced tomatoes and cook for about 10 – 15 minutes or until the tomatoes have softened, released their juices and lost their skins.
Stir in the sugar, bread and broth, then bring the soup to a boil then reduce it to a simmer.
Once the bread is soft and begins to break down, remove the bay leaf.
Using a hand immersion blender, mix the soup until smooth.
In batches if necessary, pass the soup through a mesh strainer and return to a cleaned pot.
Reheat as necessary.
Add salt, and pepper if desired. Seasoning to taste.
Garnish with fresh basil.