Mary, thank you so much for posting the recipes! They all look so good, I wouldn't know which one to try first!! I already have them copied and put in my new recipe folder. Beth

Gloria' I use what ever is ripe. Brandywine's are my favorite of all of the variety's, orange ,red or the pink. I also grow Prudence Purple,Celebrity, 1 just called Rose, Rose Debirne (might have spelling wrong>, Ox Heart,Red Pear.I'll even throw in little zebra's if I have lots of them. As for the red wine I usually buy what is on sale because it's for cooking. Right now i'm using CARLO ROSSI, cabernet sauvignon. Hope you love the soup as much as I do. Carol , freezing sounds like a great idea! I think you are the same carol that give's all the great advice i've been reading. Hope you enjoy the soup. Karen

Zabby, The soup looks wonderful. It is something I could actually have, too. Thank you for sharing the recipe. I just put the basil on a paper towel lined baking dish, popped in the microwave for a couple minutes. It is dry and it has good flavor and aroma. I used some just the other day in spaghetti sauce. Worked for me.

Thanks for your input, Dave. I'm actually trying to see if I can adapt my previously favorite Roasted Tomato Garlic Soup recipe to be safe for canning. I have been making, freezing, and swooning over this soup for 3 years. My freezer is now full, and I've got about 6 more pounds of almost ripe San Marzano tomatoes; I find less-than-ripe tomatoes don't hurt this recipe at all. It seems pretty close to Katie's but with one unacceptable difference- namely the 5 TBS of olive oil. So I was hoping by backing off on that and roasting the onions vs. sauteeing them I'd end up with something that tastes as good but is safe to can. Adapted from Epicurious recipe: 4 lb tomatoes, halved lengthwise 6 garlic cloves, left unpeeled 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, finely chopped 1/2 teaspoon dried oregano, crumbled 2 teaspoons sugar 2 tablespoons olive oil 3 cups chicken stock or low-sodium broth Put oven rack in middle position and preheat to 350F. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic. Cook onion, oregano, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Puree soup in batches in a blender. Kathy