Tomato Bumper Crop!

We've been blessed with a bumper crop of flavorful, juicy, bright red Roma tomatoes! Just look at this big heaping bowl.... wow! I'm going to have to freeze a ton of them so none of them go to waste. The other day I made a tomato soup in the slow cooker using my fresh tomatoes, and it was SO amazing! I know it's called "Winter Tomato Soup", but do yourself a favor and make it anyway, NOW! I might even make it again today! It's from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. It's a great book!

Winter Tomato Soup

Serves 4   Setting and Time: LOW for 5 to 6 hours

1/2 cup (1 stick) of unsalted butter
1 large or 2 medium yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice [I just used what I thought was an equivalent-ish amount of my fresh tomatoes!]
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Sea salt to taste
Could sour cream for serving [I didn't use this, I just served it with some bread]

1. In a large skillet over medium heat, melt the butter. Add the onion and cook until golden, about 15 minutes, stirring often.
2. Combine the tomatoes, vermouth, sugar, and tarragon in the slow cooker; add the onion and butter. scraping out the pan. Cover and cook on LOW for 5-6 hours.
3. Puree in batches in a food processor or with a handheld immersion blender. If you don't like the seeds, push the soup through a strainer set over the slow cooker. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and top with a spoonful of cold sour cream.

If you make it, let me know! I guarantee you'll love it!