Since we had a frost last week, we thought we'd better pick all the tomatoes, red as well as green ones, so we can eat them before a really hard frost ruins them. They are ripening up on our kitchen counter and windowsills. I think this recipe will be good:
- Ingredients:
- 6 cups (3 pints) cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup chopped onion
- 1 (28-ounce) can diced tomatoes
- 4 cups chicken broth
- 1/2 teaspoon thyme
- 1 cup whipping cream
- Instructions:
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Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
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Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
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Ladle the soup into bowls and garnish with Grilled-Cheese Croutons . Makes about 10 cups.
And on Wednesday, Rob bought me this used bamboo bird cage for $10...it's a great house for all the papier mache birds I've been making! I've got 2 upcoming local events where I'll be selling them. I would like to try to make some smaller bird houses... On the sign I made I wrote "always open." I love the door open, it's a beautiful symbol of freedom.
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