I have never met a gardener that hasn’t suffered from a sudden and curiously unexpected abundance, even a poor gardener in a bad year. This year is no different, we have had sufficient rain, plenty of sun and even hot humid weather. The garden is overflowing. I only planted 6 Roma plants this year, I still have plenty of tomato sauce from prior years. I have an abundance, go figure.
I have made fresh tomato soup for many years. Dutifully peeling and de-seeding the tomatoes before dicing and then simmering with toasted garlic and fresh basil. I was always concerned that the pulp surrounding the seeds seemed just too good to throw away but that is what I did when I remembered my sieve and changed methods. Change is good.
The recipe is quite simple:
- Basil Stalks
- Olive Oil
First, go collect your favorite tomatoes; paste, slicing, cherry, low-acid, etc. using an appropriate collection bucket:
Amateur Harvesting Bucket
Then puree 4, 5 or more garlic cloves in about 1/4 Cup of extra virgin olive oil:
Toasting Pureed Garlic in EVOO
While that is toasting, harvest a few basil stalks, rinse in cold water and place in large bowl:
Rinsed Basil Stalks
Next rinse the tomatoes, de-stem and cut into halves or quarters and place in large pot over medium-high heat:
Stewing Roma Tomatoes
When the garlic is toasted add it on top of the basil and put the sieve over the bowl:
Large Sieve and Bench Scraper
Once the tomatoes are soft and rendered much of their juice and excess water has evaporated, put a small amount of the boiling tomatoes onto the sieve:
Roma Tomatoes Ready for Pureeing
Don’t put too much or it will be easy to burn your fingers. Using the bench scraper, press the tomato juice and pulp through the sieve then discard the seeds and skin:
After Pureeing Tomatoes
When you have processed all the tomatoes, let the bowl cool to room temperature then cover and refrigerate. Remove the basil stalks prior to heating and eating.
Season with salt and white pepper to taste. Use home made croutons to garnish as desired.