A few days ago I attempted to make my way through my plethora of tomatoes by making a roasted tomato soup. I’m happy to report it was a success.
Evidence (and timeline) follows:
(Sorry for the blurriness — it’s not easy to take an oven picture!) About twenty minutes after this shot, the house started to smell incredible. It only got better… but there was still much waiting to be had! Notice the great color of the onions I had from the farm stand…
Three hours later, the tomatoes were roasted and squishy:
From there, they went into the food processor with some stale bread, with some veggie broth added and came out looking like… well…
I was so excited to eat the soup that I didn’t document the post-process state. I do, however, have this to show how much was left after four people attacked the soup:
It was tasty, to say the least. The goodness of dry-farmed, organic, seasonal tomatoes cannot be overstated. I had some of what was left on pasta. My mouth is watering just thinking about it…
Knits With Carrots: A Vegetarian Knitting Blog 