B. and I have been eating bowls and bowls of cherry tomato salad, but are inundated with many more of the tiny love apples than we can consume fresh.
So I was quite pleased to read that another blogger had made soup from hers. Well, of course! I make soup from everything, so I don't know why I hadn't thought of that myself.
I got right to work and sautéed one onion and several large cloves of garlic in about 1/4 cup of olive oil.
Then I added to the 6-quart pot this many tomatoes...hmm...would that be about 4 quarts? I cut the long, larger tomatoes in two. Chopped up a few sprigs of basil, added about a teaspoon of salt and a few grindings of black pepper.
I thought it would be nice if it were mostly creamy, with a few chunks, so I transferred about two cupfuls to a bowl, and then puréed the rest in the blender and added it to the bowl as well.
My batch made nearly 3 quarts, I think. My original plan was that it would be a soup base, but I tasted it, and it is perfect the way it is! Very sweet and lots of tomato flavor. Still, I'm not promising I won't add a little "good cream," as M.F.K. Fisher would probably recommend. I'm putting it in the freezer for more wintry days.
As soon as I finished this easy project, I saw that yet another blogger was showing how to make slow-roasted cherry tomatoes. Now I know just what to do with tomorrow's pickings.