Lotsa Tomatoes!

[tx smoker]

Holy smoke Joe, all of those look great. I kept going back through the pics looking for a favorite and just can't pick one. I'd inhale any of those if presented with them. Outstanding job buddy!!

Robert

 

[xray]

Man that is one fine collection of tomatoey food porn!!!! All of it looks top notch. I am intrigued by the soup. Did you post a recipe for that? Does it freeze well? I have tons of cherry now too. Picking a gallon bag every 2-3 days.

Thank you Jeff! I didn’t post up a recipe for it but I will create a seperate post later today and tag you if you’re interested. I borrowed inspiration from the recipe at chilipeppermadness

It does freeze very well! What I did was portion out the soup in tupperware containers, froze them and then vacuum sealed the frozen brick.

When reheating you could add cream or milk back into the soup.

You could also lay the soup flat in freezer ziplock bags to save space...but when the wife and I eat tomato soup, it’s usually just a bowl with a grilled cheese or sandwich...so I portioned out two bowls for each brick instead of having to freeze larger quantities in the bag

Holy smoke Joe, all of those look great. I kept going back through the pics looking for a favorite and just can't pick one. I'd inhale any of those if presented with them. Outstanding job buddy!!

Robert

Thanks Robert! They’re all pretty close, just depends what you’re in the mood for.

 

[normanaj]

Thanks norman, it's been a hot and dry summer here in PA.

Same here in RI.My water bill is gonna be huge!

 

[xray]

jcam222 here’s the recipe....

Roasted Tomato and Red Pepper Soup

4lbs tomatoes
2 onions
3 red bell peppers
1 bulb of garlic peeled and roasted
1qt. Chicken stock (I used College Inn Chicken bone broth)
1T Smoked Paprika
1t Red chili flakes (I used Flatiron Pepper Co. Four Pepper Blend)
2t. Salt or to taste.

Place tomatoes on a baking sheet, brush with EVOO and season with salt and pepper.

Place tomatoes and peeled garlic wrapped in foil with EVOO, salt and pepper in a 400F oven for 30 minutes.

Meanwhile, char onions and bell pepper on the grill. Once pepper is done, place in a lidded container or bag to remove the skins.

Once tomatoes and garlic are done, transfer them and accumulated juices to a soup pot. Add stock/broth and remaining ingredients. Simmer on low, covered for 30 minutes.

Blend in batches or use an immersion blender until smooth.

Season to taste. If eating right away you could add cream, sour cream, crema or milk if desired. Since I was freezing this for the winter, I didn’t add anything else to it in case the milk curdles while reheating.

Soup was portioned and frozen in tupperware containers and then vacuum sealed. Shown are only two containers. This made 3. I gave one way plus I ate a small bowl or two for quality control.