Too Many Tomatoes? Try Roasted Tomato Soup (or pasta sauce)

The end of summer is, sigh, nearing.

For some of you fall lovers, that is glorious news.

But some of us really love summer more than fall and want to hang onto that summery feeling a bit longer.

Enter tomatoes.

Few things say summer day like the taste of a sweet, ripe, home grown tomato.

And some people are lucky enough to have bushels of them still.

And they share.  (God bless you Christina)

And then you wonder, "what the heck am I going to do with all these tomatoes?  I can't let them go to waste.  I need to preserve the taste of summer a while longer."

My plan was to make something.

So that in the dark days of winter, when there is nary a non-mealy tomato to be found, I could open my freezer and in minutes, taste the summer sun.

Problem.

I have 2 kids that started school this week, another one who thinks she did and wants all the lessons that her brothers get, and I'm the teacher.

And there's that pesky 3 month old to take care of, too.

Plus there is the laundry--there's always laundry--and the shopping, the meal making, bed making and so on and so forth.

I can't really drop all that for a day of peeling, seeding, coring and chopping tomatoes.

I needed easy.

Enter Roasted Tomato Soup.

You really need to make this soup.

I found the recipe over at Honey and Jam.

I love, love, love Hannah's blog.

Even though I am a wee it jealous of her.

She's like 10, OK 21, and already an amazing photographer and blogger.

A highly successful blogger.

She is incredible.

Just like this soup of hers.

Start with 2 lbs of tomatoes, 4 shallots, herbs, salt, pepper and olive oil.

I used oregano, but you could use basil.  Or thyme.

Quarter the tomatoes, peel and halve or quarter the shallots, and place in a roasting pan.
Drizzle with olive oil, herbs and sprinkle with salt and pepper.
Place in a 400 degree oven and roast for about a half hour.

Or until the tomatoes and shallots look like this.
They should be soft and kind of caramelized.

Remove from oven and let cool a bit.
Then put tomatoes, shallots and herbs in a food processor or blender.

Pulse if you like your soup chunky.
Puree if you like it smooth.
You can add some of the 2 cups of chicken broth to help make it more smooth if that is the texture you are going for.
Don't worry about the seeds.  They won't bother you when you eat the soup.
But if you are super finicky and can't abide those seeds, or a tomato chunk here and there, pour the soup through a fine mesh sieve and the problem will be solved.

After you've reached desired consistency, pour the tomato puree and the chicken broth into a heavy bottomed pan.
Add 1/4 cup of heavy cream and simmer for about 20 minutes, stirring occasionally.
When cooking with tomatoes, I like to add a bit of sugar.
It cuts down on the acidity and makes for a better tasting result every time.
Taste soup and add more salt, pepper or sugar to taste.


And then, take a sip of summer in a spoon.
Ahhh, bliss.

Served with bread alongside, a grilled cheese, even some potato chips.
Summer is almost over, but I will be enjoying the taste of it for as long as I can.

I admit, that is one thing to like about fall: lots of soup.

And, if soup isn't your thing, or you've been told that "Soup is Not a Meal." well here's a newsflash for you.

This soup is good stuff

No peeling even, just throw it on that roasting pan.

Yum.

Seriously, it's good.

Incidentally, this soup also makes a tremendous pasta sauce as well.

Just omit the chicken broth.

It's fabulous.

Aaron poured it over some pasta last night and it more than passed the test.

If you've still got lost of tomatoes on your hands, I hope this helps.

Or you could just send them to me.

Whatever.

Love from,

Greta

For the more detailed recipe, go here.  (page 140)

Hannah actually wrote it for this magazine and just mentioned it on her own blog.  

So first visit hers because if you don't know it already, you should, and then go visit it mag and look around there too.  It's cool.

Enjoy it all my peeps!