This is a recipe I saw in the Backwoods Home Magazine’s email newsletter. I used most of the ripe tomatoes I harvested this weekend before the first frost to try it out and it turned out great. My next recipe post will be ways to use all of the green tomatoes!
3 pounds tomatoes, halved and seeded
1/4 cup olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1-1/2 cups tomato and vegetable juice blend
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup half-and-half cream
Place tomatoes skin side up on a foil lined pan and drizzle with 2 Tablespoons olive oil. Broil 4-6 inches from heat for 15 minutes or until blackened. Cool enough to chop, and course chop half of the tomatoes. Put the rest in a blender and blend until smooth.
In a pot, heat remaining oil and saute onions and garlic. When softened add blended tomatoes, chopped tomatoes, tomato juice, and seasonings. Cook over medium heat until warmed through. Warm half-and-half in a sauce pot and add to soup before serving. Garnish with seasoned croutons.