TOMATOES!

It's that time of year when the tomatoes are ripening faster than we can eat them (almost!). 

Here are some ideas on ways to enjoy your harvest:

Fresh Tomato Soup

2 cups chicken stock
4 lbs. tomatoes
2 T sugar
2 t kosher salt

Bring chicken stock to simmer, add cut up tomatoes (skin, seeds and all) and simmer gently about 5 minutes.  Add sugar & salt.  Transfer soup to a blender (or use an immersion blender if you have one) and puree the soup until smooth.  For a smoother texture, you may strain the soup after blending, however I prefer not to.

Serve soup with a little cream, if you like.

Caprese Salad Crostini

16 oz Fresh Mozzarella Cheese (I like to use the ovolini because of their small size), sliced or quartered into bite size pieces
1 pint grape or cherry tomatoes, cut into quarters
Several stems of fresh basil (if you are substituting dried basil, use about 1/4 teaspoon)
Juice of 1 lemon
3 T Good quality olive oil
Kosher salt to taste
2 Baguettes or French bread, cut into thin slices


Preheat oven to 400 degrees.  Slice bread into thin slices (Note:  This is much easier to do if the bread is semi-frozen when you begin.)  Arrange sliced bread on a cookie sheet, place into oven for 12 minutes until browned.  Remove from oven & cool.

Meanwhile,  drain water from mozzarella and place into a large bowl.  Add tomatoes, lemon juice & olive oil.  Toss lightly.  Gently tear the basil leaves (discard stems) and add to bowl.  Season with salt to taste.  Toss gently. 

For best flavor, cover bowl and let the mixture sit for at least 30 minutes (the longer it sits, the better it gets).

To serve, top toasted bread with tomato and cheese mixture.