Ranch Garden - Heirloom Tomatoes + Two Variations on Tomato Soup

This is the second year that we have planted tomatoes, and so far we have had more success than last year's crop.  The tomato plants are in large (emphasis on the large) black pots along the sunny side of the house.  We were concerned that the tomato plants were getting too much sun and heat last year in the late afternoon.  This year we have increased the frequency of watering, and we also added a brand new large pot.  The existing set of large black pots have some very packed-in soil at the bottom, with fresh potting mix added on top.  There was some variation in the depth of the packed soil, and this definitely has an effect on the success of the tomato plants.  The brand new large pot, full of potting mix and fresh soil, has had so much more growth and is producing more (and larger) tomatoes.  We are planning to empty out all of the old pots this season after the tomato plants are done producing.  This will also allow us to set up a better watering system before next year's planting.  We are also considering some kind of fabric shade over that portion of the garden wall/walkway to provide a bit more shade.

We like to grow heirloom varieties of tomatoes so that we can get the kinds of tomatoes that aren't available in the typical grocery store.  I don't have detailed notes for each plant -- just some highlights.  Here's what we have growing this summer:

1. Radiator Charlie's Mortgage Lifter -- not living up to its description
2. Red Zebra -- very pretty, nice amount of fruit
3. Pruden's Purple
4. Aunt Ruby's German Green
5. Pineapple (my favorite)
6. Persimmon
7. Yellow Perfection
8. Japanese Black Trifele -- doing well, interesting shape
9. Garden Peach -- lots of little yellow tomatoes
10. Cuostralee  -- haven't seen much yet
11. Green Zebra -- doing very well
12. Old German -- doing very well

You might ask -- what are they doing with all those tomatoes?  Well, the honest answer is that the tomato crop isn't overwhelming us yet.  My routine when tomatoes start to produce faster than we can use them is to roast them in the oven, then freeze them for later use.   My method is to cut the tomatoes in half or quarters, depending on the size of the tomatoes.  Place them in a single layer in a baking pan, sprinkle with a couple of tablespoons of good quality olive oil, then toss them to coat.  Add salt, cracked pepper and a pinch of herbs - herbes de provence, dried oregano, maroram work well.  Roast in a 400 degree oven for about 30-45 minutes.  For more detailed instructions and a very good sounding recipe, check out this recipe on the Food Network website: Ina Garten's Roasted Tomatoes.

Now, on to the recipes.  Both of these recipes are easy and quick enough for a weeknight supper.  The first is a veggie-laden tomato soup with lots of basil, and it was particularly suited to a summer weeknight.  The second could be made in autumn or winter, when the fresh heirloom tomatoes are a memory but you can draw from your stash of frozen, oven-roasted tomatoes.

Garden Vegetable Tomato Basil Soup

Ingredients:

1/2 large sweet onion, chopped
3/4 cup chopped carrot
1/2 cup chopped celery
2/3 cup chopped yellow bell pepper
1 tbs. olive oil
2 tbs. butter
1 tsp. sugar
4 cups chopped tomatoes (heirloom if possible) -- we did not peel or seed them
3 cups chicken broth
2 tbs. whipping cream
Salt and pepper, to taste

Preparation:

1.  In a large saucepan, melt the butter over medium-high heat and add the olive oil.
2. Add the onions, carrot, celery and bell pepper.  Stir well to combine.  Sprinkle with the sugar.
3. Cook until vegetables are softened, and onions are translucent, about 10-15 minutes.
4. Add the chopped tomatoes, and cook another 5 minutes.
5. Add the chicken broth, reduce heat to medium-low, and cook for 10 minutes.
6. Use a food processor or hand blender to blend the soup to desired consistency.
7. Add whipping cream just before serving.  Adjust seasonings if needed.

Serves 4

Roasted Tomato and Red Pepper Soup

Ingredients:

2 tbs. olive oil
2 cups chopped onion
1 tsp. sugar
1 12-oz. jar roasted peppers, drained (or you can roast your own)
1 cup roasted tomatoes
3 cups chicken broth
Pinch of nutmeg
1/4 cup whipping cream
Salt and pepper, to taste

Preparation:

1. In a large saucepan, heat olive oil over medium high heat.
2. Add onions, and sprinkle with sugar (aids in caramelizing).  Cook 10-15 minutes or until translucent and golden.
3. Add roasted peppers, tomatoes and chicken broth.  Stir well to combine.
4. Reduce heat to medium, and cook for 10-15 minutes.
5. Use a food processor or hand blender to puree soup to desired consistency.
6. Add nutmeg and whipping cream.  Adjust seasoning to taste.

Serves 4