Thanks to this post last season from @jammy, 12 pounds of end-of-season, not-so-pretty tomatoes became delicious tomato-basil soup for the freezer. I used a blender to make three batches of the following:
4 lbs. tomatoes, cored and roughly chopped
1/3 c. olive oil *more to taste
3 T. minced garlic
1 T. pepper sauce
2 t. Morton’s kosher salt
1 t. granulated sugar
25 g. basil
Blitzed in a powerful blender until smooth - about 5 minutes. Strained. Can be warmed to desired temp or frozen (I chose the latter). I had a little bit of an issue last year after freezing when the soup separated, but found a teaspoon of potato flour fixed that right up. A drizzle of cream might do the same.
