All About Tomatoes...Part One.

I'm not sure why I said my garden was winding down, yesterday...

My tomatoes are going gangbusters...and they may be starting with signs of blight, (blite?), so I am pick, pick, picking them before this happens.  My Aunty, who's an old timer gardener, says that when the first signs of sickness happen, pick them immediately and let them ripen and redden inside on newspapers - not touching each other.

Sooo, that's what we're doing.
We shall see.

In the meantime, I'm overtaken with this goodness.

So, here is my first tomato recipe of the season.
World's Best (for you) Carrot-Tomato Soup...

I got this recipe off of Soule Mama's blog years ago, so the creation is not my own - although I do add a large sweet potato to the pot for some extra sweetness, and I do not take the peelings off of my tomatoes.  I'm way too lazy for that, and you would never know they are there once the soup is pureed....

Okay. Here goes:

Take a jillion tomatoes - I believe the original, single batch recipe calls for 4 pounds of them.  (I always double my batches so that I have leftovers.  This soup also freezes really well).  Slice them in half and place them on a baking sheet.  Cover with a scant half cup of extra virgin olive oil, a few sprigs of fresh oregano and resemary, and 3/4 tsp. of sea salt.

Place in a 400 degree oven for 30 minutes to roast.
(Prepare for your house to start smelling like Heaven).

Meanwhile, back at the ranch, melt 2 Tblsp. butter and a couple of Tblsp. olive oil in a heavy-bottomed pot over medium-low heat.  Add 1 diced onion, 2 stalks diced celery, 5 diced carrots, 3 cloves minced garlic, 1 large sweet potato diced - and cook until the veggies begin to get soft (15 minutes or so).  When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with 2 cups of chicken or vegetable stock.  Simmer on low until the vegetables are all tender (another 15 minutes ro so).

**These veggy quantities are for a single batch recipe.

Puree the soup.
I don't have an immersion blender, so I just use my regular blender, which works perfectly fine.

Stop here if you want to freeze some soup for later.  My goal is to always freeze at least a one quart mason jar full of the goodness...

Return the soup to the pot and onto the stove.
Heat slowly.

Add 1/3 cup fresh chopped basil leaves and 3/4 cup heavy cream, half and half, or whole milk - depending on how healthy you feel like being...I've done it with skim milk before, and it honestly tastes fine - and eat it up!

We love it with a sprinkling of crunchy kosher salt on top, and sharp cheese and crusty bread on the side.  A super cozy falltime supper...

I will say this:

This soup is a labor of lavor to make, so if you or your family members are not soup lovers - let alone tomato soup lovers - don't bother making it.  Four out of the five of us love this, so it is worth the effort for me to put into making it...

...and endure the "it looks like puke" comments from the other...
Just sayin'.