Tomato Stock

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Fresh from our garden. It was line time up before these tomatoes made their mad dash to the escape food processor. Their reprieve was denied by the Governor, and with the assistance of an old recipe from Bon Appetit, here is how I entertained myself yesterday afternoon.
Birdman's Tomato Soup
3 tbsp. vegetable oil
1 medium , finely chopped onion
2 lbs. ripe sliced tomatoes (unpeeled)
1 tbsp tomato paste
1 bay leaf
1/2 tsp finely chopped garlic
2 tsp. cornstarch
3 cups of chicken stock
fresh ground pepper
herb salt
1 tomato, peeled, cut julienne
1 tbsp. chopped parsley
1 tbsp. chives
1 tsp. light honey
Heat 3 Tbsp. oil in a 4qt. saucepan. Over med. heat, add onion and cook til translucent. Add sliced tomatoes and cook 3 minutes. Stir in tomato paste, bay leaf, cover and cook for 10 minutes, stir often. Transfer mixture to processor and puree. Return puree to saucepan. Combine cornstarch and  1 tbsp. oil in a small bowl. Stir into puree. Add stock and bring to boil over med. heat, stir constantly. Reduce heat to low and simmer 10 minutes. Season with pepper and herb salt. Stir in tomato julienne, parsley, chives and honey. 
With a loaf of homemade bread on the side, that's one delicious meal for a cool Sunday.
Bon Appetit... in more ways than one!