One of the most amazing things about Florida in the winter time is being able to eat fresh produce right off the garden. After all, they are the Tomato capitol of the country. Where else can you hand pick a 5 gallon bucket of ripe fresh tomatoes on the vine for $8.00 in January? It’s heaven, and trust me, I pick plenty of those big juicy red beauties. But I also freeze a bunch to bring home for later. Here is a quick, easy delicious way to cook up frozen tomatoes.
- Empty the bag of frozen tomatoes into a large deep pot and set them aside to thaw
- Sauté onion and garlic in EVOO
- Once tomatoes are thawed, add the tomato paste and chicken broth to them and heat to a simmer
- Transfer onions and garlic to the pot
- Add basil, salt and pepper –stirring well
- Let simmer, covered, about 20 minutes
- Cool the mixture, then transfer to a blender and liquefy to a puree
- Pour the mixture back into the big pot and add the red wine
- Let simmer, uncovered, about 20 minutes
- Ladle into bowls, with a dollop of sour cream and a basil leaf on top
- Serve with sliced sourdough, French or garlic bread
Serves 4-6
Sound yummy? Please feel free to share with others and check out more great recipes under my Killer Cookin’ blog category!
About PR
this does sound yummy! Last time we tried growing tomatoes – it was too shady. Hmmm, we had several trees taken down – so maybe we should try again next year! Up here in Georgia – it is still tomato season!!!!! I didn’t know Florida was the tomato capital – and I even lived in south florida briefly!
Sounds very good. Those tomatoes in FL were the bomb!!
Never occurred to me freeze tomatoes! New thing to try out. That recipe sounds wonderful.
That sounds so good! I love tomato basil soup and now I am jealous of your winter food availability (I live in MN.) I love having tomato soup with grilled cheese sandwiches – that’s the best.
I, like Linda, had never thought to freeze tomatoes. Very clever and recipe I have pinned for later. Thanks
I’m wondering… do the tomatoes have to be frozen? Or would it taste just as good with fresh tomatoes?
Absolutely does taste fabulous with fresh tomatoes! I am a tomato FREAK, and make several batches of this soup (among many other things) throughout the year with fresh tomatoes. After all how else can one person (me) consume three 5 gallon pails of fresh tomatoes in 60 days? LOL ! But for those who do have a surplus of tomatoes they just can’t consume, freezing them, for soup later, is ideal.
This looks great, Patty! We are happily harvesting tomatoes here in Minnesota, yum.