FINALLY!!!!!!! My Roma tomatoes are ripe and ready to enjoy! I have been waiting all summer long to be able to cook with my own tomatoes, and they actually almost didn’t make it. When I started my garden, in my anticipation, I over fertilized my tomato plants, which resulted in blossom end rot on the first batch of tomatoes.
Once I realized what was happening, (over fertilizing with a high nitrate fertilizer prevents the plant from absorbing the calcium they need). I added calcium to the tomato plant pots and removed all of the green tomatoes that were suffering with blossom end rot. I removed about 30 tomatoes!!!! And of course I stopped fertilizing.
Luckily for me, more flowers developed and with the warm weather we had this fall, and I was still able to harvest a lot of super delicious Roma tomatoes. I had to decide what I was going to make with them, and tomato soup came to mind.
Besides tomato sauce, tomato soup is a good way to use all of these delicious tomatoes, and although I like to cook this soup for hours, it’s really easy to make. Let it simmer for hours to bring out all the goodness and flavour!
- 5 pounds of Roma tomatoes (peeled and seeded)
- 2 onions (coarsely chopped)
- 5 cloves of garlic
- 1 cup of vegetable broth
- 1 sprig of fresh rosemary (chopped) or 1/2 tsp of dry rosemary
- 1 sprig of fresh oregano (chopped) or 1/2 tsp of dry oregano
- 1/3 cup of freshly chopped basil leaves
- 1/4 cup of freshly chopped parsley
- Salt and pepper to taste
- 2 bay leaves
- 1 tsp of sugar
- Start by peeling and removing the seeds from the tomatoes (to peel, make a X at the base of the tomatoes with a sharp knife).
- Plunge the tomatoes in boiling water for a few minutes, then transfer to a bowl of ice cold water. The peel will come off by itself.
- Cut the tomatoes in half and remove the seeds.
- In a large pot, heat up a 1/4 cup of olive oil.
- Add in the onions and garlic and cook for a few minutes.
- Add in the tomatoes and the remaining ingredients.
- Bring to a simmer and cook for 3 hours.
- Remove the bay leaves.
- Transfer to a food processor and liquify.
- Return to the pot and simmer for another hour.
- Check for seasoning and add salt and pepper if needed.