When your garden is bursting at the seams with tomatoes, this is an incredibly tasty way to eat them up. This is also a good way to use tomatoes that are starting to go bad on one side, but are just fine on the other side. Toss the bad bits in the compost and throw the rest in the soup.

Ingredients:
Couple tablespoons of olive oil
1 medium - large onion or 2 - 3 cloves garlic... or both
Lots and lots of tomatoes
1/2 - 1 cup bone broth
salt and pepper to taste
1 cup cream
fresh basil to taste


Directions: 
1. Pour some olive oil into the bottom of a soup pot set over medium heat. Add diced onions/garlic. While that is simmering, begin chopping and adding tomatoes. I essentially keep adding tomatoes until a. I've reached about three quarters of the way up the pot and don't want the soup to bubble out or b. I've run out of tomatoes. Stir and simmer while you continue to chop and add.

2. Once you've decided to stop adding tomatoes, add the bone broth and let the tomatoes simmer for about 10 - 15 minutes. This gives the tomatoes a chance to break down and become soupy. Add salt and pepper and if you want a little heat, add a little of your favorite spicy additive now.

3. Once the tomatoes have broken down to a consistency that looks soupy, add the cream and basil. Let cook just a few minutes longer and serve. 

This is a great way to use fresh tomatoes in the fall. So you'll note that there's an "or" in the ingredients depending on the time of year.

It's also a good way to use up leftover rice.

Ingredients:
1 pound of beef
1 medium onion or half a large onion (or more if you really like onions)
1-3 cloves of garlic, minced
5-15 fresh tomatoes, diced (depending on the size of the tomatoes and how tomatoey you want your rice to be)
or 1 6 oz. can of tomato paste and 1 14 oz. can diced tomatoes
1/2 - 1 cup homemade bone broth
1 teaspoon salt
pepper
couple of dashes of chili powder and cumin
2-4 cups rice... whatever you have leftover

Directions:
1. Brown the beef. When beef is nearly done, add onion and garlic.
2. Add the tomatoes or cans of tomato paste/chopped tomatoes, bone broth, salt, pepper and chili and let simmer for about 10 minutes.
3. Add the rice, let simmer another 5 minutes.

When reheating, add about 1/4 - 1/2 cup more broth so that the rice doesn't scorch on the bottom of the pan. This also adds in more of the good, tummy healing stuff that's in the bone broth.