• 10 lbs tomatoes
• 2 tsp (about 12 grams) sea salt

1. This recipe works with a blend of really nice tasting, heirloom tomato varieties. It may not work with less sweet, less ripe grocery store varieties as the tomato flavor in this soup is not masked by other ingredients.
2. After picking 22 lbs of tomatoes last weekend, I needed to come up with ideas for preserving them to eat later this winter. Here's what I did with 10 lbs of the tomatoes:
3. Tomato Soup from the Garden
   serves nine
4. Ingredients:
5. 10 lbs tomatoes
6. 2 tsp (about 12 grams) sea salt
7. Directions:
8. Heat large pot of water until boiling.
9. Quarter medium and large tomatoes, cut cherry-sized tomatoes in half.
10. Drop tomato pieces using a pasta basket into boiling water for a minute or two to soften. Drain tomatoes and run through a foodmill*
11. Note: There is no need to peel the tomatoes prior to milling.
12. (*I used the Fruit & Vegetable Strainer & Grinder attachment to my KitchenAid stand mixer.)
13. Pureed tomatoes may be chilled for about a week in the fridge, or frozen, or continue with the recipe below.
14. Bring tomato puree to simmer in large pot. Add 2 tsp salt (less if you are concerned about sodium.) Simmer for 1 hour to thicken.
15. Nutritional Information -- Estimate only. One cup servings per recipe: 9. Calories per one cup serving: 43. Protein: 2g, Fat: less than 1g, Carbohydrates: 10g, Fiber: 2g, Sodium: 543mg, Saturated Fat: less than 1g, Monounsaturated Fat: less than 1g, Polyunsaturated Fat: less than 1 g, Cholesterol: 0.
16. These are my original recipes. Please do not copy, in any form, without written permission.

This recipe works with a blend of really nice tasting, heirloom tomato varieties. It may not work with less sweet, less ripe grocery store varieties as the tomato flavor in this soup is not masked by other ingredients. After picking 22 lbs of tomatoes last weekend, I needed to come up with ideas for preserving them to eat later this winter. Here's what I did with 10 lbs of the tomatoes: Nutritional Information -- Estimate only. One cup servings per recipe: 9. Calories per one cup serving: 43. Protein: 2g, Fat: less than 1g, Carbohydrates: 10g, Fiber: 2g, Sodium: 543mg, Saturated Fat: less than 1g, Monounsaturated Fat: less than 1g, Polyunsaturated Fat: less than 1 g, Cholesterol: 0. These are my original recipes. Please do not copy, in any form, without written permission.