Now the Tomatoes

Early in the season it was the zucchini (which were seriously curtailed due to an attack of powdery mildew a couple weeks ago while I was traveling).  Now, I’ve got tomatoes.  With 21 plants planted by me plus all the plants that came up from seeds from last year’s plants, I have enough tomatoes to feed an army.  I’ve given many away to neighbors and friends.  I’ve also taken a page out of my mother’s play book and have blanched them and put them into the freezer for “fresh” stewed tomatoes for the summer (versus the canned variety).  

I’ve also learned another technique: roasted tomatoes.  This came as an idea I got from an online recipe for roasted tomato soup.  Not only have I prepared roasted tomato soup for the freezer but just simply put the roasted tomatoes in the freezer for use later in the year.  It provides a little more flavor than just the blanched tomatoes.

I know... not a particularly interesting blog entry but I promise you, the new recipe for creamy roasted tomato soup is well worth it!