Thursday, October 7, 2010

seasonal shifts

Above is what I saw as I was driving home from this year's almost last Thursday Farmer's Market. And below is what I did directly upon getting home. Early fall tomatoes roasting with sweet red peppers and loads of garlic. The house smells delicious, and the soup will keep us warm during what will probably be a rainy evening.

Thank you McMinnville Farmer's market and see you next year.

Early fall tomato soup:
loads of roma/plum/san marzano tomatoes
a head of garlic - crush the cloves
sweet peppers/ purple peppers - or none if you don't like peppers
olive oil
vegetable broth or water

halve the tomatoes
cut the peppers in manageable sizes
spread it all out on a roasting pan, throw the garlic in, salt generously
adda pprox 1/2 cup of olive oil and make sure everything is well covered
roast at 400degrees for 30-45 minutes

when the tomatoes are disintegrating, the peppers are soft and the garlic is getting blond, take out of the oven and let cool
combine with 3-4 cups of broth or water (or more depending on how liquid you like your soups)
blend it all using an immersion blender

serve with a nice glass of wine and crusty french bread. maybe watch the rain and definitely cuddle up.


BroLo said...

Gee thanks! Now I'm hungry again.

Anne Zimmerman said...

What you cookin now my crush? xo