I forget what my tiny little tomatoes are called. Sun Sugar, I think. I have three plants that just blew up this year. I finally gave up and let them have their way with the corner of my cultivated space they call home. The vines are snarled and unruly and huge and full of spiders. But they have produced an insane amount of little golden tomatoes. I bet I have eaten my weight right off the vine while weeding or watering or completing other garden-type tasks. They are hard to refuse.
They make fantastic soup, too. Thinking it must be a fight to make a quart of soup out of teeny tomatoes? It is. But you have no idea how many of these jokers I have picked this year. The usual red varieties I planted have lagged far behind. Add to that the demand for my homemade tomato soup around here, and I was burning daylight in terms of filling empty Mason jars. So the first few batches, with the exception of the stray, ripe, and painfully small Early Girl or Beefsteak, are almost exclusively created from tiny Sun Sugars. I certainly wasn’t going to waste them.
And it’s not that big of a job, either. I only peel the large tomatoes. It doesn’t take a Cordon Bleu to figure out the futility of attempting to peel these tiny tomatoes. So, the little ones go in whole and succumb to the power of a commercial stick blender quite nicely. The texture of the final product is very pleasant. No doubt the flavor is absolutely booming. And I am sure the health benefits of peel and all are boosted as well.
It only takes about 3 to 4 hours to go from this….
I’ve managed about 8 quarts so far exclusively from the Sun Sugars, and yessir, that is a lot of tomatoes. Once the red tomatoes hit their stride, I might end up with 15 to 18 quarts before it is all said and done. Cross your fingers…..
Now to whomp up a loaf of fresh bread.