One of my favorite things about fruit and vegetable shopping is picking out the bags of in-season produce that are being sold at a reduced price. When ever I see lovely sun ripened tomatoes on sale I snap them up and cook them at home with onion and garlic. These sweet and fresh home made cooked tomatoes are a great thing to have on hand in your freezer.

I am seriously trying to reduce the amount of canned foods I eat. By cooking and freezing my own tomatoes, beans and lentils I continue to have these convenience foods on hand but without the nasties found in cans. In recent years there has been growing concern about eating canned vegetables. They have been found to contain high levels of a chemical called bisphenol A, or BPA. Research suggests that exposure to this chemical can effect fetal development and is linked to cancer and heart disease.

Tomato and Bean Soup

1 litre of frozen tomatoes cooked with onion and garlic.
1 1/2 cups vegetable stock
1 teaspoon italian herb blend
1 cup cooked butter beans
1 cup cooked haricot beans
salt and pepper

Defrost your frozen tomatoes with onion and garlic.
Add to a large pan with the vegetable stock and herbs and bring to the boil.
Allow to simmer for 10 minutes and then blend until smooth with a hand blender.
Add the beans to the put and allow to simmer for a further 10 minutes.
Season with salt and pepper and server with your favourite bread or crackers.