That sounds awesome! Do you mind saying a little more? Like how old are your students?
Every year the Canadian space agency makes seeds available and you get 2 packs—a space station pack and a control pack. They ask you to plant and track how many germinate and send them the data. Then you find out which seeds are which and can see the nationwide germination results. We used this for graphing and measuring and every student took home a plant in May. They are 7. They were most excited about the certificate we got for participating. We’ll do it again this year.
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Too many tomatoes in the garden, and this soup sounded so good! I didn’t find anything comparable on the internet, so winged a version of it in our powerful Wolf blender:
10 small to medium tomatoes
1/2 c. olive oil
3 T. minced garlic
1 T. serrano pepper sauce
2 t. Morton’s kosher salt
1 t. sugar
I did not add any water because 1) we like it thick, and 2) this is for the freezer, and I can always add water when reheating if desired.
I blasted it 5 minutes on #7 and it was as smooth as silk (and steaming hot). I strained it, but it really didn’t need it. Two batches made a total of 3 quarts of soup.
Absolutely delicious! I used plenty of basil and it came through nicely. I can see where increasing the olive oil would make this even more unctuous, and I think I’ll serve it with a drizzle of chili oil when the time comes.
My thanks to @jammy for the inspiration.
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^^^. Oops. Managed to omit the basil.
Added 1 large handful of fresh basil.
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Very nice! I’m not great at reconstructing recipes, so I really rely on other sources. Yours is very accurate. The chili oil is a clever touch that I will borrow the next time I make this soup.
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Many thumbs up for unctuousness. I used a brand of diced tomatoes the other day in my crab soup, and I noticed as I was adding them that the label said “Italian diced tomatoes with oil.” It made a noticeable difference for the better in the soup.
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(A good time to put in a plug for Cento “petite diced” tomatoes. They’re better than any other diced tomatoes I’ve tried. No oil, but that’s easy to add.)
They’re beautiful. I have had trouble with tomatoes this year.
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Literally just told mom that I am making that soup after I saw @jammy post about it, and I also wondered how I would reconstruct … now I know
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It’s so good! I don’t think you’ll regret making it. 
(Don’t skip the basil - I goofed and didn’t add it to the original re-write.)
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I like Cento products. These were Sun of Italy - brand is owned by the Pastore family - the distribution center is in Highlandtown, hon (that’s a joke for Baltimoreans) - there’s also a Pastore’s deli in Towson - I’ve never been there but word around town is that their subs are awesome - they also carry a whole line of Sun of Italy products. I have an old Sun of Italy jar of basil - so old that it’s made of glass. Cento products are IMO an under appreciated gem.
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would you have cooked it, or added it to the already-cooked tomatoes?
I didn’t pre-cook anything. Just threw it all in the blender, the way you do gazpacho. We have a beast of a blender, however - everything was silky smooth and steaming hot after several minutes on high speed.
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your blender cooked the soup?
To some degree, I suppose. It was steaming when I poured it out. It’s possible a longer cook would affect the flavors somewhat, but for my purposes (freezing and reheating), it worked well.
Summertime, and the living’s Caprese 
hah good one. gonna have to use that 
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Put all the Caprese salad ingredients (dressing included) into a fresh ciabatta roll for a superb sandwich.
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Too messy. I love it all on a plate, and the dressing is nothing but olive oil
