Tomatoes are one of the easiest things to grow. We have been through 3 seasons using different varietals. Our first year we had beautiful heirloom tomatoes. Year 2 we attempted more heirlooms, but pesky caterpillars ate them before we could. This year we planted San Francisco Fog tomatoes and have enjoyed the versatility of this little red fruit; using it for salsa, savory tarts, salads, and soup.
Mmmm Soup. I used this recipe but in addition to roasting the peppers I roasted the tomatoes to make it easier to remove the skin and add more flavor.
1. Cut the tomatoes in half and lay them flat on a cookie sheet.
2. Roast them in the oven at 425 degrees for 25 minutes.
3. Let cool for 5 minutes then peel/pull the skin off.
Once the soup is ready, you can garnish with greens, feta, and fresh croutons for a heartier meal. If you are only feeding 1 or 2 people, freeze half the soup to eat at a later time.