Tomato Harvest

I’m not saying it’s time yet to pull out the ear muffs and wool socks but since I picked a five gallon bucket full of tomatoes the other day it was time to get soupy and saucy and salsa-ie.  Seriously, it was crazy and being the goof that I am there are tons more to come!

Obviously I did not follow the cardinal rule of tomato planting.  What do they say?  One’s enough for me, two to share, three is out of the question!  Well, I can’t resist tomato plants.  I got them at the market, I saved them from the highschool nursery and I even let the volunteers that came up from last years crop stick around in wierd places.  I think I have eight or more plants.

What do you do with your tomato harvest? Feed them to the baby?

So far I’ve made tomato sauce, salsa, tomato soup and even sun dried tomatoes.

If it is still swelteringly hot in your neck of the woods you’ll have to bookmark this recipe for a rainy day!

So lug in that big bucket of tomatoes and pick the ugliest one’s you have.  This is an excellent recipe for the warped and twisted tomatoes that you can’t pawn off on the neighbors or the one’s with the cracks and blemishes that you can’t sneak past the family!

If you have fresh tomatoes coming out your ears, your eyes and your fingertips like I do this recipe is nearly FREE!  Although, in my house it might cost you a quarter.  Thing 1 is quite the wheeler and dealer.  He told his brothers they could get a white piece of paper and draw George Washington on it if they didn’t have a quarter.

One Ton Tomato Soup (dairy and gluten free):

p.s. can anyone come up with a better name? How boreing is that? Thanks Dianne for the new name!

You will need:

• 1 dozen tomatoes (all sizes shapes and kinds)
• butter or non dairy substitute
• 2 T brown sugar
• 2 T corn starch or rice flour
• 1 red onion (we picked one from the garden)
• 2 cup chicken broth (reserve 1/2 cup and use if needed)
• 1 T  balsamic vinaigrette
• season to taste

Dice up a dozen or so.  No need to skin them but if you so desire slice an x on the opposite side of the stem and drop into very hot water for 30 sec or more, but not long enough to cook.  The skin should peel right off.

1. Melt  1/2 stick of unsalted butter (or marg) in a large pot then add the diced tomatoes.

2. Add one chopped red onion, and 2 T brown sugar and cook over med/high approx 15 min.

3. Add most of the chicken broth and the 2 T corn starch. Simmer covered 10 min.  My tomatoes were so juicy I did not need the whole 2 Cups of broth.

4. Let cool slightly then puree the soup in a Magic Bullet or food processor.  Please to not be a dunce like me and fill the blender 3/4 full to save time.  Tomatoes stain EVERYTHING!  It’s best to fill your blender no more than half full.  Yay me, always having to learn the hard way!

5. Strain through a cloth or small slotted strainer. You can omit this step if you peel the tomatoes first.

6. Pour soup back into the pot and taste!  Simmer adding balsamic vinaigrette (if the tomatoes are too sweet – the one’s from my garden are almost like apples) salt, pepper ( I like to use the colorful peppercorn) and if you desire cayenne or red pepper flakes.

7. Serve with croutons from your last gf bread mistake and enjoy!

Variations: If you do not have allergies you can add 1/2 Cup heavy cream in the last step to make Cream of Tomato Soup but I found the soup to be creamy enough without. Also regular croutons go nicely if you are not avoiding wheat.  We forgive you! 😉

Please visit Linda’s new and improved “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!