more about tomatoes

Last night, I decided to make some soup, to use up about 2 pounds of tomatoes from our garden that were RIPE RIGHT NOW!

I found a very simple recipe in Soup Suppers by Arthur Schwartz. I use this book more for the plum cake recipe than for the soups, but I'll have to cook some more of the soups. They are good.

This recipe is so simple, that I set it up, went upstairs to colour my hair, came downstairs half an hour later and completed the soup. Then I sat in my pajamas and had a delicious cup of tomato soup. Here's my my shorthand, smaller batch version of the recipe.

Chunk up 2 pounds of tomatoes and one small onion. Put them into a pot with about 1/4 tsp of salt. Cover and simmer over low heat. Stir them a couple of times until the liquid starts to come out, then you can leave them covered and simmering for half an hour.

After half an hour, process the tomatoes through a food mill. I happen to have a food mill that Andy's mom used to use to make applesauce. It's different from using a blender or food processor, because it keeps most of the seeds and tomato skin from going into the soup.

The result is a yummy, yummy, pure simple tomato soup. Arthur Schwartz suggests all kinds of herbs, croutons, sour cream, even a bit of butter to garnish the soup. I will leave that up to your imagination. Plain and simple is good too.

question: are you cooking with the bounty of the season?

mompoet - mmmm, soup