This year George planted at least 5 different types of heirloom tomatoes. He started in April with seeds. He babied them along, protected them from cats, frost, wilt, heat, and the dreaded blight. Now in late August they are all ready to harvest at the same time. He lovingly slices them, rereads their descriptions in the seed catalog, then we have tastings as if they were wine. I am getting a little sick of tomatoes.
But Lo! Canning Season is upon us! I wanted to do something special with his precious tomatoes, so when he went on a business trip, I set to looking for a recipe. This is what I came up with:
Heirloom Tomato Soup
6 qts. ripe tomatoes -heirloom including Cherokee Purple, Mountain Princess
1 sweet onion, diced
1 stalk celery
1/4 c fresh parsley
4 Tb. flour
3 Tb. salt
8 Tb. sugar
Cut the tomatoes into wedges and cook all ingredients until celery is tender (about 1 hour). Run the whole thing through a food mill, then return to boiling and pack hot into hot jars. Process 45 minutes in a boiling water bath.