This year's tomato harvest was a bit smaller than last. I'm not complaining; we still had tomatoes galore. The weather this summer was a little odd and I put the plants in the ground quite a bit later than normal so all things considered I'm thrilled with the harvest.
Yesterday I made this year's second batch of tomato soup. I've just decided that fresh from the garden tomato soup is my very favorite thing to do with the plethora of tomatoes. I've taken to growing two varieties. For a few years now I've been growing a plain standard roma that my son and husband love to just gobble up cut in half with a bit of salt sprinkled on. The romas are good for so many other things too but in this house they are mostly just eaten fresh from the garden. The second tomato I've been growing is a real ugly heirloom called black krim. Honestly, once you cut into it it's not ugly at all. It's actually beautiful swirled with bright greens, very deep magenta reds and bright reds, filled with sweet juices that you can see all surrounding the seeds, it's lovely! They are perfect for anything (that you don't want too much tomato juice on). Fantastic for making sauces and salsa. I love a big slice of black krim on a hamburger or inside grilled cheese... the list goes on and on.
And, the black krim makes an awesome tomato soup! The tomato is so incredibly juicy and sweet that the soup resulting from it is unbeatable. I made the first batch from this summer's bounty about three days ago. I used three tablespoons of oil, a teaspoon of chopped basil, a teaspoon of salt, and some black pepper to saute five (large) chopped cloves of garlic. Then I added two cups of homemade chicken stock that I had in the freezer. To that I added an awesome colorful heap of largely chopped black krim tomato slices (I think it was about 8 large chopped tomatoes). About 30 minutes later, after simmering for at least 20 minutes I had a pot of awesomeness. Add a little whole milk or heavy cream, plop in the blender and get it all pureed and... amazing!
Last year I froze several bags of soup but this year after two large batches there's nothing to freeze. We can't stop eating it. I have to say, I'm excited that fall is just around the corner. I love the cool breeze in the air, the apple harvest, pumpkin season, sweatshirt weather... amazing colors everywhere the eye can see. Fall is awesome but for right now I'm still REALLY enjoying the joys of summer, even though soup sounds like a cold weather sort of thing : )