I used our last four pounds of this year's garden tomatoes* to make Roasted Tomato Soup with Broiled Cheddar (from Smitten Kitchen, my favorite cooking blog) and it was incredibly good, perfect for late summer/early fall. I made it almost exactly as directed except I doubled the amount of garlic. Highly recommended!
*We didn't grow plum or Roma tomatoes this year so I used Early Girl tomatoes instead; it turned out just great, though probably with a slightly different texture than you would have gotten with plum tomatoes.
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