Friday's Featured Food: Isis cherry tomatoes

Isis cherry tomatoes are one of eleven varieties of cherry tomatoes we are growing this year. The Isis variety matures to a red-orange-yellow color. Think "Kansas sunset" and you'll be right on.

Our other cherry tomato varieties are:

• Tomato berry: These red cherry tomatoes are shaped like strawberries and just as sweet
• Sweet million: Red cherry tomato known for its great flavor and yield
• Red pearl: A red grape tomato, meaning it grows in clusters
• Red pear: As you would guess, they are pear-shaped and red
• Yellow pear: Pear-shaped and yellow
• Golden sweet: A yellow grape tomato, also grows in clusters 
• Sungold: Very sweet, orange-colored cherry tomato
• Sweet gold: Bright yellow-gold cherry
• Black cherry: A great tasting cherry tomato with a purple-to-black color
• Snow white: Ivory colored tomato

We often get asked what our favorite variety is, and each of us have a different answer. Maggie likes the sweet gold, because yellow is her favorite color. Katie likes the tomato berry, because they are shaped like strawberries. Jay likes the high yield and disease resistance of the sweet million. I like the sweet, fruit-like taste of the sungolds.

It's seems a shame to post a recipe for cherry tomatoes, since we rarely (if ever) "prepare" them. Cherry tomatoes are like candy in our house; there is almost always a bowl or basket of them sitting on the counter. As we pass through the kitchen, we'll grab a handful and eat them... all day every day. We literally snack on them all summer and, thanks to the high tunnels, nearly all year.

But for those who want to do something with them, here is a great soup recipe just for you:

Creamy Tomato Basil Soup

• 1 medium onion, chopped
• EVOO
• 1 tsp salt
• 1 tsp dried basil
• 1 1/2 Tablespoon flour
• 1/2 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp baking soda
• 1 1/2 cup chicken broth
• 4 quarts cherry tomatoes, stems removed
• 1 cup half-and-half
• 1 1/2 Tablespoon chopped fresh basil

1. In a large stock pot, saute onion in oil over medium heat until soft and translucent.
2. Add salt, pepper, dried basil, and flour. Cook for a few minutes.
3. Whisk chicken broth into flour mixture until mixed thoroughly. 
4. In a blender, blend the cherry tomatoes in batches, until they are the consistency of salsa.
5. Add tomatoes to the roux (flour mixture) and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
6. Stir in baking soda and sugar. (The baking soda (base) will react with the tomatoes (acid) and foam up like a elementary school science experiment. The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.)
7. Reduce heat to a simmer. Simmer for 15 minutes.
8. Add half-and-half and fresh basil.
9. Stir and simmer for at least 5 minutes. Turn heat to low until ready to serve.

Friday's Featured Food: Isis cherry tomatoes