The garden tomatoes are about at an end. A few days ago, I cooked the last of them, mostly Romas. Cooked them down and put them through the food mill, to make a thin-ish puree. Last night I used that puree to make soup. I began with a recipe from The Enchanted Broccoli Forest and improvised from there.
2 cups of small potatoes, cut in half and thinly sliced. 3/4 cup diced onion 1 cup diced celery saute these in 1 Tbsp. butter on low heat for about 20 minutes, until soft and beginning to brown. Add: 4 cups tomato puree 1 tsp. honey 1 tsp. dried basil 1/2 tsp. dried dill weed 1/4 tsp. dried thyme 1 tsp. salt Cover and cook for about 20 minutes until potatoes are soft. Add: 2 cups milk. Heat, but do not boil.