For a while now I’ve been advocating that the Spill could expand to be more adventurous than just a music blog. After Zala’s painting success I tried photos, dead flop, no one came. So how about food? Everyone likes food, right?
So here’s a very simple and topical recipe that anyone can try; since we’re all in the middle of a tomato glut, at least I am.
I don’t know what I did wrong/right this year but we’re deluged with tomatoes just now in a way that’s never happened before and there’s only so many that two people can eat.
Just about every day I pick about 10+ lbs of fresh tomatoes, whatever we do there’s always that amount sitting on the kitchen counter, almost all Brandywine heirlooms, the best tasting tomato in the world, bar none! Gina gave me an ultimatum, NO MORE TOMATOES, she’d canned/salsa-ed and preserved enough to feed the the 5,000! And yet they kept coming and they will continue to keep coming, there’s many dozens still on the vines!
So today I decided to try something, Tomato Soup. It’s very simple, takes about 15 -20 minutes.
I always use peeled tomatoes in anything I cook, it’s just a thing about not liking tomato skins in food, so let’s begin by peeling the tomato’s.
It’s very simple, start with a saucepan of boiling water, have another of cold water in the sink. Add your tomatoes to the boiling water and keep an eye on them, depending on size within about 2-3 minutes you’ll see the skin begin to split; quickly scoop them out and into the cold water! With an apple corer scoop out the top stem, If your timing was right the entire skin should just fall away, if not, poke at it.
You’ll get a feel for the timing fairly quickly, if you leave them in the boiling water too long they’ll become soggy and cooked, too short, more difficult to peel, work at it.
Once you have a quantity of peeled tomatoes quarter them and set them aside.
Peel and slice half an onion and chop small. Saute it in a saucepan in olive oil ’til soft, add the quartered tomatoes and any spices that you think necessary plus some chicken, broth; I use organic and for 10+ lbs I used less than a quart. I add about a half teaspoon of very hot African peppers, it doesn’t make it hot but gives a lovely warm afterglow.
Let it sit.
In another saucepan melt about 3/4 of a stick of butter, when melted begin to add flour, about 1 tablespoon at a time with constant stirring with a whisk.
Keep adding until it gets very stiff and then add a ladle of tomato juice, stir ’til smooth and then add some more juice, keep going until it’s a creamy thick paste and then add it back to the original.
You’ll have a wonderful rich tomato soup much better than anything you ever bought from Heinz! Give it a few stirs and let it cool ’til the spouse/significant other/sweetheart comes home at 5 o’clock. He/she will think that you’re absolutely fabulous and will offer to type your impending cook book for you. Have a baguette at hand.
As they/she says, bon appetit! Enjoy and feel free to improvise freely, I did.