Attack of the Killer Tomatoes

This is our official SOS call. We need help. We are being overrun by creepy , mutant red orbs from outer space. Okay, maybe not from outer space, but from out back yard, which, at times, can be considered outer space, full of UFOs (weird, icky bugs) and asteroids (squirrels chucking acorns from trees). See, my husband decided that this year we were going to have a garden, and when the man gets a plan in his head, there is no turning back. However, having never successfully maintained a garden in the past, we went a little crazy with our seedlings, assuming that half (if not all) of them would surely die a miserable death. Well, they didn't.

Perhaps you've sat back at some point in your life and pondered, "I wonder how many tomato plants are TOO many."

This is too many:
















There are approximately 25 plants there, each bearing about 15-20 tomatoes each.

Now, hubby is a tomato lover. However, I am useless in the tomato appreciation department. Currently I am about seven hundred months pregnant, and I find them rather evil since just looking at them gives me a raging case of heartburn. But my complete aversion to wasting food has forced me to push through, and one day I made Tyler Florence's Roasted Tomato Soup. If you, too, find yourself in tomato hell, I highly recommend this soup. It was delicious. I had to eat about four thousand Tums afterwards, but it was worth it.

First you roast the tomatoes with garlic and onion, which will make your house smell like complete awesome:

















Then you throw all the roasted goodness in a pot with some chicken stock, bay leaf and butter (*sigh*):
















Then you add about a cup of fresh basil (also growing like coo-coo in our garden) and puree the heck out of it, then finish it with little bit of heavy cream. Pair it with a grilled cheese sandwich and you've got yourself a fine meal (Tums notwithstanding).

This soup was made with the tomatoes we picked in ONE day, mind you. Three days later we had just as many and I still had heartburn. Yes, there is canning, but a) I am not exactly the country, farming wifey type and b) canning requires effort, and just walking up the stairs to find a kleenex is more than my inflated, child bearing butt can handle these days. Besides, I have to conserve my energy for eating ice cream. If I don't, I might not reach my goal weight of "whale", and what a shame that would be. So for now, I'm resorting to giving them away to neighbors, friends, family, the mailman and the annoying people that come to my door trying to sell me gutter cleaning services, and slipping them into every single one of my hubby's meals (who says tomatoes on pancakes is weird???). If you happen to live in my area, and are need of homegrown, organic tomatoes for FREE, just let me know. You too can make soup and get heartburn. Sounds fun, yes?

Anyway, here's the recipe for the soup:

Roasted Tomato Soup
Recipe courtesy Tyler Florence

Ingredients

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Vine cherry tomatoes for garnish, optional
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.