I'm baaaaaack....I have to take a picture of my tomatoes. I have not had a single tomato on my vines all summer. The summer has been HOT and I guess my tomatoes did not like it. However, since it has cooled off, my vines are BEAUTIFUL and actually have tomatoes! Sure hope they ripen before it freezes! Might have to try some fried green tomatoes...
And...I have to add...I have the BEST home made tomato soup recipe! I found this some
where on the internet and adjusted it to my liking :-)
Tomato Soup:
Preheat your oven to 450 degrees. Oil a cookie sheet. Chop 4 tomatoes in 1/2" cubes (or use canned tomatoes wedges or cubes if you do not have fresh tomatoes). Spread them (drained if you are using canned - save the juice!) on the cookie sheet and drizzle with olive oil. Roast them for 15 minutes or so.
While these are roasting:
Dice 1 stalk of celery, 1 carrot, 1 small onion, and mince 2 cloves of garlic
Heat 1/4 cup or so of olive oil in a saucepan and saute the veggies (listed above) until tender (about 10 minutes)
Add the roasted tomatoes. Scrape all the yummy carmelized pieces from the cookie sheet. They are TASTY!
Add 1 cup chicken broth, the juice if you used canned tomatoes, a bay leaf and 2 TBL. of butter. Simmer it all for 20 minutes or so. Add 1/4 cup chopped fresh basil leaves and 1/2 cup cream. If you like a smooth soup, blend it in your blender until smooth. Rich and YUMMY!
And...I have to add...I have the BEST home made tomato soup recipe! I found this some
where on the internet and adjusted it to my liking :-)Tomato Soup:
Preheat your oven to 450 degrees. Oil a cookie sheet. Chop 4 tomatoes in 1/2" cubes (or use canned tomatoes wedges or cubes if you do not have fresh tomatoes). Spread them (drained if you are using canned - save the juice!) on the cookie sheet and drizzle with olive oil. Roast them for 15 minutes or so.
While these are roasting:
Dice 1 stalk of celery, 1 carrot, 1 small onion, and mince 2 cloves of garlic
Heat 1/4 cup or so of olive oil in a saucepan and saute the veggies (listed above) until tender (about 10 minutes)
Add the roasted tomatoes. Scrape all the yummy carmelized pieces from the cookie sheet. They are TASTY!
Add 1 cup chicken broth, the juice if you used canned tomatoes, a bay leaf and 2 TBL. of butter. Simmer it all for 20 minutes or so. Add 1/4 cup chopped fresh basil leaves and 1/2 cup cream. If you like a smooth soup, blend it in your blender until smooth. Rich and YUMMY!
