Our tomatoes are going crazy. Fred the gardener continues to bring in the haul and at this point, I don’t know what else can be made from tomatoes.

This past week, I decided that we didn’t need any more canned tomato sauce, tomato chunks, or spaghetti sauce. We don’t need any more salsa, either.

So, after staring at the tomatoes for about 5 minutes, I decided to look up another recipe. There are just not that many things that one can make from tomatoes.

I was desperate.

I discovered a recipe for tomato soup. Who doesn’t like tomato soup and grilled cheese sandwiches in the winter? So, I rolled up my sleeves, and tackled the tomatoes.

For me, trying a new recipe or concoction is fun. It’s entertainment. I know. I am odd.

Now, most of the recipes for tomato soup are Basil flavored. I discovered that Fred doesn’t care for tomato-basil soup, so OK, eliminate that little herb.

The first thing one does is to cut up the tomatoes into chunks. Then cut an onion or two into chunks as well. Easy peasy. And I didn’t have to skin them either. Hurrah! The recipe called for garlic cloves to be added to the mixture, but I use the diced garlic in the jars.

Did you know that the world’s garlic comes mainly from one place? And guess who exports most of the garlic? China.

OK. So picture the chunks of tomatoes, onions, and garlic pieces all together in a bowl. Spread them out on a cookie sheet, drizzle olive oil over the top, salt the mixture. And stick that pan into a 400 degree oven for 25 minutes. The whole mixture smells just great.

Add basil flakes generously to the mixture if you like Basil-tomato soup.

After 25 minutes, turn the oven to broil which will be 500 degrees. Carefully, oh so carefully, use a hot pad and lift the cookie sheet to the top rack.

The mixture will begin to sear and the tomatoes will get a dark, burnt look but they are not burned. This dark searing will give the flavor. After about 15 to 20 minutes watch them until the tomatoes and onions look slightly burned.

Oh and don’t forget to keep the oven door ajar because at 500 degrees with a closed oven door, you can have a fire in no time. It was not long ago that I shut the door, and we had smoke. Not good.

The entire mixture comes out of the oven. Then the entire concoction goes into a blender or food processer. Whip it up. Add about 1/2 package of chicken broth to the tomato-onion-garlic-olive oil-salt mixture. Whip it up some more.

And you have soup.

Believe it or not, the soup was really good. 

My test is always Fred. I will eat anything that I make just to prove that its edible. I have been known to eat something I don’t like but I tell Fred I think it is really good. He catches on to me pretty quickly, and I don’t pass the test.

But this is good. You can add cream to the mixture when you are whipping or you can add it after, if you like creamed soup. I leave the soup to the creative imagination. Sprinkle Parmesan cheese on top, and add croutons.

The abundance of the garden or the farmers’ market is what drives us to do these things, and often, the fact that there are no preservatives or additives, gives us a healthy food.

Soon our garden will dry up, and I will no longer pester you with recipes. But I hope you do get to try this one.

Happy eating. 

Judi Tabler lives in Pawnee County and is a guest columnist for the Great Bend Tribune. She can be reached atjuditabler@gmail.com.