For anyone that needs to use tomatoes from the garden, this is the best recipe I have come across.
First off, put whatever tomatoes you have in, do not have to be all the way ripe, can be soft, etc.. They all get pureed together, skin and all, I do squeeze out the seeds. I put 3-4 carrots in for color and sweetness vs the sugar. I also put in several fresh basil vs dried.
I have made this recipe 3 times this week, in batches for freezing, as perfect for the winter months and easy take to work lunch.
If you have the tomatoes, play with several batches to get where you like it. This can be more of a bisque then soup, which is perfect for Dinner guests. I do not not cook down the tomatoes as long as stated in recipe, as I like to keep as many nutrients in a dish as possible. I leave skin on, core and stem and just tear the pieces after I remove the seeds. Make it easy. Then once cooked down for abotu 10-15 minutes I blend the carrots, onion, garlic cloves and tomatoes together to a puree. Then proceed to the milk/flour step. Once reduced>>>PERFECT!
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For anyone that needs to use tomatoes from the garden, this is the best recipe I have come...