ONCE A YEAR WHEN THE TOMATOES ARE AT THEIR PEAK, I BUY A CASE (ABOUT 15 LBS) AND TURN THEM INTO TOMATO PULP, WHICH IS LIKE THICK TOMATO JUICE. I FREEZE IT IN CONTAINERS OF VARIOUS SIZES AND USE THE PULP THROUGHOUT THE WINTER FOR SAUCES AND SOUPS. SOMETIMES I SIMPLY REDUCE SIX TO EIGHT CUPS OF THE PULP AND SPRINKLED WITH A FEW FRESH HERBS AND A SPLASH OF OLIVE OIL, BRING BACK THE TASTE OF SUMMER IN AN INTENSELY TOMATO-EY SOUP. (SEE TOMATO-TOMATO IN THE SOUP ARCHIVE)
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