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)