I went a little crazy buying heirloom and dry-farmed tomatoes at the Farmer's Market a few weeks ago. Fortunately, I stumbled upon a wonderful and simple way to use them up.

This is my recipe, modified from one I found online, for Tomato-Basil Soup:

1 small can chicken broth

2 pounds tomatoes, peeled, seeded and pureed

1 tablespoon of pesto OR

1 handful or torn or chopped basil leaves AND

1 tsp pressed garlic

salt and pepper to taste

In a saucepan, bring tomato puree and broth to a boil; reduce heat and simmer for 30 minutes. Stir in pesto, add salt if needed, and serve.

If you don't have pesto, sautee the garlic in a splash of olive oil before adding the broth and tomatoes. Add the basil just before serving.

It's great with crusty bread like ciabatta or a baguette, but if you're feeling fancy, cut whoe slices of baguette, brush them with olive oil, sprinkle each with about a teaspon of peccorino romano or parmesan cheese, and toast until golden.

NOTE: Trader Joe's sells frozen chopped basil cubes -- they are a better substitute for fresh basil than the dried stuff.