DIY almanac: heirloom purple calabash tomato soup

So, my family has a tomato farm- Flying Tomato Farm of Snohomish, Washington to be exact. You can visit the farm's website here for some background: http://www.flyingtomatofarm.com/

Anyway, of all the various tomatoes we grow, the Heirloom Purple Calabash are, hands-down, my favorites of the whole batch. Their appearance is almost comically striking: fat and jovial, purplish-red wrinkled balls of Lycopersicon character. And they taste pretty darn good too! A more acidic tomader, these heirlooms have a vibrantly tart taste, as if they were the lovechild betwixt a tomato and a lime. Mmm mmm mmm, delicious simply sliced with a light dusting of sea salt, or transformed into this amazingly flavorful, roasted calabash soup:

Ingredients

6 big calabash tomatoes

2-3 tablespoons olive oil or grapeseed oil

2 handfuls fresh basil (and any other herbs you'd like such as oregano, parsley, etc)

2-3 cloves chopped garlic

1 tablespoon organic butter

2 cups free-range chicken or vegetable stock

pepper and sea salt to taste

1/2 cup organic cream (optional)

Preheat oven to 375 degrees. Chop calabash tomatoes into fat wedges and then toss into a baking dish. Drizzle with oil and mix in the herbs. Roast in the oven for 35-45 minutes, until tomato skins are loose and their fruit is shriveled and juicy. Meanwhile, sauté chopped garlic in butter over medium heat until lightly browned. Start heating the stock in a large saucepan. Add the garlic and the cooked tomatoes. Purée with a handheld blender, and additionally strain for a smoother soup, if desired. For a more luscious version, mix in cream. Salt and pepper to taste. Serve with good bread or a hearty scoop of chevre goat cheese. This soup's totally meant for a rainy day!