Home > General Tomato News, Tomato Recipes > Time To Celebrate…..Not Tomatoes….My Computer!!

Time To Celebrate…..Not Tomatoes….My Computer!!

Well, The famine is over…I’m back…..what?….No applause? I guess I can’t blame you, I mean being disappointed for a whole week, I’d be aggravated too!
In way of an explanation….It was as I said….a bad Video Card. So, $179.00 later I’m back in business with a SUPER HOT video card. I know you’re probably wondering what is a HOT video card and why would Jack want one, right?….Well wondering or not I’m going to tell you. You see, I’m not just some guy who grows tomatoes…..oh no…..I play video games as well. So a video card is a big deal to me!

OK….enough about Video Cards…..Time for some Tomato Stuff…….

Hey…..How about some nice “Roasted Tomato Soup”? This stuff is great for those cold rainy late October or early November days. Give this a try and you’ll be pleasantly warmed and filled up to boot….

Roasted Tomato Soup

Serves 8

Here’s a tomato soup with deep, smoky flavour. Serve warm with home-made croutons and a dollop of crème fraiche, if you like. You can roast the tomatoes ahead of time and keep them refrigerated. They are also great on sandwiches or as a pizza topping.

For the roasted tomatoes:

¼ cup (50 ml) olive oil

5 pounds (about 4 cups)  plum tomatoes, washed, quartered and cored

1 teaspoon coarse salt

freshly ground pepper

12 sprigs fresh thyme

 

For the soup:

2 teaspoons olive oil

1 large onion, thinly sliced

2 cloves garlic, finely chopped

1 teaspoon smoked hot paprika

1 teaspoon ground cumin

6 cups vegetable or chicken stock, preferably home-made

3 tablespoons finely chopped parsley leaves

To roast tomatoes:

Preheat oven to 425°F (220°C).

Pour half the oil into a large roaster or rimmed baking tray. Lay tomato quarters in a single layer. Season with salt and pepper. Pull the thyme leaves off the sprigs and scatter them over the tomatoes. Add remaining oil, tossing to coat the tomatoes. Roast, uncovered, for 1 hour on bottom rack of oven, stirring once or twice, until the tomatoes are soft and slightly charred and the juices have mostly evaporated, leaving a richly coloured and deeply flavoured sauce.

To make soup: Heat oil in a large saucepan and sauté onion until translucent. Stir in garlic, paprika and cumin and cook a minute or two, just until fragrant. Add stock  and parsley and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes. Remove from heat and cool slightly. In a food processor or using a handheld blender, purée until smooth (work in batches if necessary.) Add extra stock, if necessary. Serve warm in bowls, garnished with crème fraiche or sour cream.

BIG TOMATO PLANT TIP:
Those plants still out in the garden can be brought inside the garage or basement….just pull them up from the soil and hang them upside down in either location. Those plants will keep for months….and depending upon the moisture, will even ripen on the vine.
*OBSERVATION*….This tip has been taken to market….have you noticed the tomatoes in your local grocery store still on the vine? Well those tomato growers have taken a page right out of the “Old Timers” hints and tricks.
OK, that’s it until November 3rd…we’ll have some more tomato recipes and some topics of interest…hopefully not how I fixed my computer this time! Stay tuned for information on any special posts here coming into the holidays. Oh yea, Thanks for your patients. ☺

 

Posted Saturday, October 13th, 2012 by by admin, under General Tomato News, Tomato Recipes.

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