Roasted Tomato Soup

Do any of you gardeners know the stage where you have too many tomatoes to eat fresh, but not quite enough to make a canner full of something?  This is when I make a batch of tomato soup.  I freeze it and then use it for recipes or just to eat.  I found this recipe for roasted tomato soup and thought it sounded great.  I made a double batch and used chicken broth I had in the freezer instead of vegetable broth.  It seemed to me it needed a bit more spice to it, so I also added 1/2 tsp dried basil, 1/2 tsp Italian seasoning and a bit of fresh basil.  If you like a bit of heat, I would consider roasting a hot pepper with it or adding a few splashes of hot sauce.   
 
I would like to tell you how much this made and how much I froze, but we ate this with supper and this was all I had left.
 
 
Needless to say, my family loved this!  I hope to make it again when I have more tomatoes and this time get some in the freezer!

Canned Pizza Sauce

Anyone have lots of tomatoes in their garden yet?  I've eaten a handful of grape tomatoes, but I'm looking forward to all my green ones on the vine ripening!  Here is a recipe I was given from a friend.  It is so easy and good!  By using olive oil and coconut palm sugar this can be "paleo."  I also use this as pasta sauce or as a replacement for a can of tomato soup in some recipes.

1/2 bushel tomatoes (about a 5 gallon bucket full)
2 green peppers
3 hot peppers
3 lbs onions
2 cloves garlic
1 cup light olive oil
1-1 1/2 cup coconut palm sugar (adjust according to the sweetness of your tomatoes)
1/2 cup salt
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried parsley
6 bay leaves
8 (6 oz) cans tomato paste

Remove cores and bad spots from clean tomatoes and blend in batches.  Add peppers, onions and garlic to some of the tomatoes in batches.  Place all pureed vegetables in a large pot (or divide into 2 pots).  Add all other ingredients.  Simmer until cooked down to desired consistency.  Fill clean pint jars with sauce.  Water bath for 35 minutes or pressure can at 10 lbs pressure for 15 minutes.  Yields 20-25 pints.