When Life Gives You (Lemons) Yellow Pear Tomatoes - Part 2

Our surprise Yellow Tomato crop was abundant this year!

After we had many quarts of our yellow tomato sauce in the freezer, there were still hundreds of little gems on our vines.

My master cook, Tony, said we should make some roasted tomato soup with them.  We usually do this with our red plum tomatoes, but since the sauce worked out, 

why not soup??

Here's what Tony did:

On a large baking sheet (with shallow sides) he layered

-tomatoes cut in half

-Vidalia onion slices

-carrot slices

-raw corn cut off the cob

-red bell pepper slices

-hot pepper slices to taste

-garlic cloves

Then he tossed everything with olive oil and added a generous sprinkling of salt and pepper.

We put this into a 350 degree oven on convection, 

stirring every 20 minutes, for about an hour or so until the carrots were soft and everything was cooked through.

Tony put the vegetables in our blender with enough chicken stock to make a thick soup consistency.

Here's what it looked like in my lunch bowl!

It was very tasty😋

I poured the soup into plastic quart containers to

keep it in our deep freezer for at least a year.

I can't wait to savor this wonderful summer taste in the middle of January!!