“What am I going to do with all of these tomatoes? ” Do you ever find yourself asking yourself this question at the end of summer, when you a family member or neighbor has a large harvest of beautiful fresh tomatoes and you’re not sure what to do with them? My mom is boss at growing tomatoes, she can grow tomatoes like no one else I know, the vines reach at least 7 foot tall and by the end of the season her tomato garden looks like a thick forest. She ends up with bushels full of a wide variety of the tasty fruit. San Marzano Romas, beefsteak, early girls, yellow pear, Brandywine, purple cherries, super sweet 100’s etc. I ended up with a decent crop of beautiful sweet orange cherry tomatoes myself, but I can never seem to grow my tomatoes like my mom. We joke that she goes out into her garden with a magic wand and sings to them everyday. Back to the original question, there are some good options for fresh tomatoes, tasty BLT’s (I add and egg and call it a BELT) tomato/cucumber salad, tomato sauce (my grandma makes to most delicious sauces from her own garden) you can also process them by freezing them to add to chili, soup or sauce during the coming winter. I usually freeze at least some to add to chili later on but there are a ton of options, one of my favorite options for a plentiful harvest is this recipe for Cream di pomodero zuppa. Which is simply Italian for creamy tomato soup. Topped off with home made croutons and it is a super delicious meal!
Here is the recipe for Zuppa di Cream di Pomodero
Cream di Pomodero Zuppa
- 1 Large sweet yellow onion chopped
- 4 carrots peeled and chopped
- 3 Tbsp butter
- 5 Lb fresh tomatoes chopped (you can use any variety, or a mixture of varieties like roma, beefsteak, or even some of the small cherry varieties. Keep in mind that using more small tomatoes may make your soup sweeter, and you will have more peels in your soup (you can remove them if you wish with a sieve)
- 1 Tbsp sugar
- 12-16 oz. Chicken stock
- 1/4 Cup fresh basil
- 1 Tbsp fresh thyme
- 1 Tbsp fresh oregano
- 1 Cup heavy cream
- Salt and pepper to taste
- optional a splash of drinking wine
In large stock pot, brown onion and carrots with the butter. Add chopped tomatoes and chicken stock, BTB RTS. (bring to a boil then reduce to a simmer), reduce soup for about 30 min. Salt and pepper soup to taste, add cream, herbs and optional wine. Make sure soup on low setting after adding the last ingredients. Serve with crotons or as is, enjoy!
After caramelizing onions and carrots (make sure your carrots are tender before adding your tomatoes) add your tomatoes I have a rough chop on mine, and left the “cherries” whole. Once your tomatoes are cooked a bit the peels with come apart from the fruit, you can strain your soup at this point if you wish or put your soup in a food processor/use a emersion blender. I like the little seeds and peels in my soup so I leave it as is.
You can see how chunky my soup is, thats what I like, but you can make it smooth my blending it and or straining it. This recipe with stay good in the refrigerator for about a week, or you can freeze it in batches.
thats all for now, God Bless and happy cooking!
Therefore encourage one another and build each other up, just as in fact you are doing.
1 Thessalonians 5:11