Sherrel Jones shares a recipe for late harvest tomatoes.
BY SHERREL JONES • Published: September 19, 2012
Got tomatoes? Finally they are ready to harvest faster than we can eat them at our house.
It has been three years here since we’ve had a good crop, so even though most of my tomatoes are “little boys,” they are most appreciated. We’ve been admiring them arranged in a big bowl on the counter, but it is time to put them to use.
Roma, Yellow Pear and...
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Makes 1 quart of Tomato Sauce or 5 cups of creamy tomato soup.
4 cups sliced tomatoes, cut 1/4 -inch thick or in half (Roma, grape or other combination)
2 tablespoons olive oil
2 stalks celery, sliced into 1/4 -inch segments
1/2 cup chopped onion
1 clove garlic, sliced
1 teaspoon Italian seasoning
1 (14.5 ounces) can stewed tomatoes (Italian Style if possible.)
2 tablespoons balsamic vinegar
1/4 cup coarsely chopped fresh basil
1 cup chicken broth
1/2 cup cream or half and half
•Prepare tomatoes for roasting slicing 1/4 -inch thick or cut in half for smaller tomatoes. Place on silicone mat or parchment covered baking sheet.
•Roast at 200-degrees for 1 to 1 1/2 hours until tomatoes begin to caramelize. (This will take only about 30 to 40 minutes in convection oven.)
•Meanwhile in a 2 1/2 - to 3-quart sauce pan, saute celery, onion garlic and Italian seasoning in olive oil until celery softens and onion is wilted and begins to caramelize. Deglaze with stewed tomatoes crushing large pieces with fingers as it is added to the sauteed mixture.
•Reduce heat, add oven roasted tomatoes and vinegar. Simmer for about 20 minutes. Sauce will be ready. Finish with chopped fresh basil.
•For soup: Add broth and cream or half and half. Pour mixture into blender container and pulse to blend adding basil leaves until finely chopped. Return to pan and heat until piping hot and serve. Garnish with an additional basil leaf and serve.
This soup is great with a grilled cheese sandwich. The sauce can be frozen to use later or turn into soup at a later time.