Green tomatoes from the Public Health Garden:
Here they are sauteed with onions and a little garlic (delicious):
I went to the Greenbelt Farmers' Market today and came home with a giant box of tomato 2nds (only cost $10!). I used them to repeat a wonderful tomato soup recipe from Smitten Kitchen that I made for my roommate's birthday last week.
Here is what I had to start with:
I suggest you go out and find some end-of-season tomatoes and prepare this fantastic soup.
Roasted Tomato Soup (from Smitten Kitchen)
What You Need
- 3 pounds tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 4 cloves garlic, unpeeled
- 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
- 1/4 teaspoon (or more to taste) dried crushed red pepper
- 4 cups chicken or vegetable stock
- Preheat oven to 400°F.
- Wrap garlic cloves in a tight foil packet (I used parchment paper).
- Place tomatoes, cut side up, on large baking sheet.
- Sprinkle generously with salt and pepper.
- Drizzle tomatoes with olive oil.
- Add packet of garlic to tray.
- Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour.
- Cool slightly.
- Unwrap garlic packet and peel cloves.
- Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.
- Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for 25 minutes.
- Remove from heat and adjust seasonings to taste.
|Going into the oven|
|Coming out of the oven!|
|On the table for my roommate's birthday|