Maybe there are still some good tomatoes around where you are. I made this a couple of days ago with frozen garden tomatoes that my mother-in-law brought me from Ohio (already peeled and seeded in a gallon ziploc bag, wasn’t that nice of her?)
We had it with kielbasa and brussels sprouts the first night, and then with egg salad sandwiches for lunch this afternoon.
- 6 lbs tomatoes
- 3 cups homemade chicken broth
- 2 big yellow onions, chopped
- 8 cloves garlic, minced
- 2 big carrots, chopped
- salt, pepper, cayenne pepper to taste (start with about 1/4 tsp)
- olive oil
Peel and seed* the tomatoes. In a largish soup pot, sauté the onion, carrot, and salt in olive oil until tender. Add black pepper and cayenne pepper and sauté for another minute. Add everything else and bring to a boil, then lower the heat and simmer until everything’s soft. You can add more stock if you want. Puree well in a blender. Re-warm gently before serving. Serve with a dollop of cream, sour cream, buttermilk, or yogurt if you like.
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*Peeling and seeding the tomatoes is unnecessary if you have a Foley food mill and know how to use it. For the rest of us: Core the tomatoes and cut a shallow X in the blossom end. Bring a pot of water to boil. Submerge each tomato in the water for about 10 seconds to loosen skin. Slip off skins and squeeze tomatoes over a bowl to get the seeds out. Discard skin and seeds.
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