As I explained in my post on Stuffed Tomatoes. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being a home made tomato soup, The other (Stuffed Tomatoes) I posted already the link is below.
6 Tomato Insides left over from Stuffed Tomatoes about 4 cups no skins
4 cups of Chicken broth
1 clove of garlic grated
1 teaspoon Salt
1 teaspoon pepper
1 cup of whipping cream
Take left over insides from Stuffer Tomatoes about 4 cups and boil with 4 Cups of Chicken Broth and 1 Clove of Grated Garlic Plus Salt and Pepper and boil for 20 minutes stirring frequently. When you see that it is coming together either place in blender or use hand blender to get lumps out of soup. After thoroughly blended add 1 cup whipping cream and cook for an addition 10 minutes