Our first little harvest of tomatoes yielded about 10 pounds...And this is just the tippy top of the iceberg (we planted 40 tomato plants...and by "we", I mean Ryan. *teehee*). Get ready to see lots of tomato images and lots of tomato filled recipes. This is one of my favs: tomato basil soup. It's easy to do in both small and large batches.
Tomato Basil Soup - yields about 7 quarts
*adapted from From Scratch http://theelliotthomestead.com/2014/03/from-scratch/
10 Tb. - olive oil
5 onions, diced
20 cloves of garlic, minced
10 lbs. - fresh tomatoes, diced
3 cups - homemade chicken/bone broth
2 Tb. - maple syrup
1 1/4 cups - fresh packed basil
1 1/2 cups - fresh cream (or more, depending on how you like it)
sea salt & pepper, to taste
1. In a large pot, heat olive oil. Add in the onion and saute until soft. Add in the garlic and cook for another minute.
2. Add in the tomatoes, chicken/bone broth, and maple syrup. Heat until it's boiling and simmer for 20ish minutes
3. Add in the fresh basil, salt, and pepper. Puree the soup (I used a blender) until smooth.
4. Finally, pour in the cream and stir to combine.