Friday, May 26, 2017

From the Garden: Tomato Soup

I can't help but laugh at my current situation. Women on my Facebook are always posting, "Load of laundry in the washer, dishes washed, the house is clean!" and here I am, sitting on my couch thinking, "Got a load of laundry on, dishes washed, and the house is chaotic." 
So here's the funny part... 

How many of y'all are surrounded by chaos at the moment but still seem to have everything under control? That is a trait I have yet to learn. Maybe that's an acquired trait that I haven't upgraded to yet. 

So the topic of the day is... 


Walker Farms sells tomatoes, yes. But when the farmer and I got married I didn't want the tomatoes to just be handed over to me. I wanted a challenge. Something I hadn't done before. I wanted to plant my own tomato plants! 
What I wasn't prepared for was the abundance of tomatoes we would actually get. We started out with about 3-5 plants. (All different varieties.) 

So here I am with a colander filled to the rim with tomatoes. Romas, Big Boys, Celebrity. 
But now I'm left with this question: 

"What do I do with ALL THESE TOMATOES!?" 

Of course, there's always the option of canning them but I don't even buy canned tomatoes from the store, like ever. Why would I need to can them? 

So I set out to find different ways to use tomatoes. 

There's always tomato pie, but not many people actually even know what it is. (You should definitely check it out and try it if you haven't already. It's the perfect Summertime side dish.) 

Then there are fried green tomatoes.

But what else?!

I kept looking and I found a recipe that I am determined to make! 


  • 2 lbs Roma tomatoes, sliced
  • 4-6 garlic heads, peeled
  • 1 onion, chopped
  • 2 cups low-sodium broth
  • ½ tsp extra-virgin olive oil
  • Salt & pepper to taste

  • Preheat oven to 425. Line a baking sheet with aluminum foil.
  • Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
  • Drizzle with oil and season with salt and pepper.
  • Roast vegetables 30-40 minutes or until the food starts to char but not burn.
  • Add tomatoes, onion, and garlic to the slow cooker along with the broth.
  • Stir to mix well.
  • Cook HIGH 2 hours.
  • Pour all entire content of the slow cooker into a blender or food processor and blend until smooth.
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