toe. mā. toh.

a couple of weeks ago i stocked up big time at my mom’s garden – kind of feels like i use it as a grocery store. it is insane how long produce lasts when you actually pick it off the vine and bring it home. i’ve had these tomatoes for two weeks and they are just now beginning to feel a bit soft. tomatoes from a grocery store usually last me less than four days. from a farmers market maybe six. just shows how long and far some of this stuff travels before it makes it to your kitchen from the market.

so i had these almost mushy tomatoes and wanted to make a simple tomato soup with ingredients from around the house.

*never refrigerate a tomato. it kills it’s taste, it’s color, and it’s texture turns mealy. don’t do it. i don’t even refrigerate ketchup. my two week old tomatoes (seen below) were never refrigerated.

mom’s heirlooms. those little green ones are to die.

ready to be roasted.



roasted tomato soup

a small bowl or approximately 4 medium sized heirloom tomatoes

1 yellow onion

olive oil

salt and pepper

3 cloves of garlic – the more garlic, the spicier it is. i used 4 cloves and it was spicaay.

2 cups vegetable broth

2 tablespoons tomato paste

1/2 cup non-fat greek yogurt

a small baguette (i used the seedy kind)

some mozzarella

fresh basil

1. preheat the oven to 350°f.

2. cut tomatoes and onion into wedges, making sure to discard the seeds of the tomatoes, and spread  over a baking sheet. toss with a bit of olive oil, a large pinch of salt, and a ton of pepper.

3. shove a few garlic cloves into the tomatoes so that they won’t completely fry in the oven.

4. roast in the oven for 35 minutes.

5. in a dutch oven dissolve the tomato paste into the vegetable broth. add the ingredients from the oven and simmer for a few minutes.

6. transfer to a blender and puree or liquify the soup until it is the consistency you want.

7. return the soup to the pot. on simmer, add the yogurt until completely blended in. add salt and pepper to taste.

8. toast some of the baguette with a sprinkle of olive oil and a big chunk of mozzarella to toss into the soup.

9. top with a few ribbons of basil and enjoy!


One comment

  1. Shannyn Kastner · · Reply

    I will try this. It looks delicious!!!

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