Saturday, October 9, 2010

Got Tomatoes?

No?  Want some?
Julie Stephenson wanted us to let y'all know that she has grundles of tomatoes that need to be picked and eaten, loved and canned.  These tomatoes are beautiful! They are huge and easy to skin (Tami made some salsa) Julie said you can call her cell phone if you want some 801-706-4537

and hey - Tami has sent along a delicious sounding recipe, if you need an idea of how to use all those delicious tomatoes!! 

Rachel's Tomato Basil Soup
recipe image
Submitted By: CARAMOMMY
Photo By: Muffinmom
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 6
"Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!"
1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable
juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
1/4 cup butter or margarine
1.In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

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