(and by the way: this post is a long time coming! every time i went in the garden, at any hour, i was assaulted by a gazillion blood thirsty mosquitos and it was impossible to stay longer than 30 seconds. today i braved it and i am ravished beyond repair. it's like the 11th plague is ongoing in my backyard. anyone know why they're so vicious this year?)
anyway, they're still worth it.
big gal on the left clocked in 1 lb 13 oz, or 835 gr.
and the best part yet: there's more to come!
the first thing i always make after eating a few of them raw, in salads, is cream of tomato soup. it's as comforting to me as a giant hug, if hugs were filled with summer and sun. it's a very simple thing. these tomatoes are so tasty they require little intervention. i like it with croutons, and i've been know to bake meatballs in it once i've had my share.
summer cream of tomato
2 tb olive oil
2 cups onion, julienne
1 cup carrots, thinly sliced
1 cup celery, diced
4 pounds heirloom tomatoes, roughly cubed
1/4 cup lightly packed basil, chiffonade
2 ts coarse sea salt
1/3 cup half and half
saute the mirepoix in the oil over medium heat until the onions are soft and translucent, but not browned. add the tomatoes and the salt and cook on medium hight heat, stirring occasionally, about 10 minutes, until the tomatoes have given off their juices. do not add water. when the tomatoes start to boil lower the heat to low and simmer partially covered 30 to 40 minutes. stir in the basil. remove from heat and go at it with your immersion blender or puree in batches in a food processor. stir in the half and half (or cream, milk, sour cream) and correct seasoning. you're done, enjoy.