What to do with all those leftover tomatoes...

On Saturday night before the snow and freezing temperatures rolled in, we sent Grayson outside to pick all the tomatoes left on the vine. To my surprise, I had a lot more that I wanted. What to do? What to do?
I searched for some great recipes on-line but only came up with half great recipes. I always tweak the recipe to my liking anyway, I can never just make it the way it is, be it lack of ingredients or just lack of letting my creative juices flow. that makes me want to change things up. Any who, this was our Sunday dinner yesterday, and I have to admit, it was pretty darn yummy with grilled cheese sandwiches. so if you want the original, I got it here. It was perfect for a freezing cold, snowy fast Sunday, when everyone is starving. My kids thought I was an Iron Chef and I don't mind that compliment at all. On the other hand though, we had our niece and nephew over for lunch and my niece refused to try it because it didn't come out of a can. What can I say, I tried.

GARDEN FRESH TOMATO SOUP

INGREDIENTS
6 cups chopped fresh tomatoes
1 slice onion
4 garlic cloves pressed
4 cups chicken broth
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1 tablespoon basil
cayenne to taste
black pepper to taste

Directions
1. In a stockpot, over medium heat, combine the tomatoes, onion, garlic and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food processor or blender and then pour into a large bowl, or pan.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the milk, so that no lumps form, then stir in the tomato mixture. Season with basil, cayenne pepper, pepper and salt, and adjust to taste.