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'Maters

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Now is the time of the year when the tomatoes ripen faster than we can eat them.

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( 6 comments — Leave a comment )
asakiyume
Aug. 27th, 2014 01:14 am (UTC)
That's riches, all right.
uneko
Aug. 27th, 2014 03:28 am (UTC)
My tomato plants never got more than a foot tall. I'm so envious right now...
bedfull_o_books
Aug. 27th, 2014 04:38 pm (UTC)
I have a fabulous recipe for tomato soup that calls for 25 tomatoes. Can be served hot or cold. Let me know if you want me to pass it along.... :-)
urbpan
Aug. 27th, 2014 11:11 pm (UTC)
There's our complication: neither of us likes very many things made with tomatoes. Basically I've been making pasta sauce, and eating one or two of them raw. Never much cared for tomato soup (understatement) but maybe I'd feel different if I made it myself...
bedfull_o_books
Aug. 28th, 2014 01:16 pm (UTC)
That is an issue.

Here's the recipe anyway. You could always make the soup and, if you don't like it, give it away to people who like tomato soup and don't cook.... It freezes well, IIRC.

Aunt Amelia’s Tomato Soup

24 medium sweet red tomatoes
1 T sugar
2 T butter
1 onion cut in quarters
2 bay leaves
2 stalks celery with leaves on
1 t basil, fresh or dried
1 t salt (optional)
1/4 t pepper, freshly ground
3 T fresh parsley, minced
juice of 1/2 a lemon
1/2 C whipped cream, salted (or sour cream)

Cut unpeeled tomatoes in quarters, place in a heavy metal saucepan with sugar, butter, onion, bay leaves, celery, and basil. Cover and simmer for 30 minutes.

Do not add any water at any time. Simmer over low heat to keep at low boiling point. Pour through a food mill or sieve (food mill is easiest). Put back in saucepan. Add salt, pepper, and lemon juice. Simmer a few minutes. Taste for seasoning. Serve in cups. Top with a spoonful of whipped cream, slightly salted.

Good cold too. (In fact, I rarely eat this soup hot…)
urbpan
Aug. 28th, 2014 02:42 pm (UTC)
That sounds lovely! It would be quite a coup if I turned into a tomato soup kinda guy.
( 6 comments — Leave a comment )

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