Unfortunately, I still don't like uncooked tomatoes, and I have filled my freezer with container upon container of Mom's tomato sauce. I've eaten the sauce twice each week. And still, the tomatoes keep coming!
Trying to think of a new way to use (and cook) my never-ending supply of I came up with this recipe for fresh tomato soup. It worked out really well and ended up being simple, fast and tasting like a very fresh tomato --only cooked :-D.
Just a warning, while I really liked how this soup turned out, it's not a traditional tomato soup. It's not creamy or as savory as the canned (boxed?) variety.
Ingredients
6 medium fresh tomatoes
1 small yellow onion, diced
2 cloves of garlic, smashed
1Tbs olive oil
2C vegetable stock
Salt, pepper and cayenne to taste. (I used about 1/2tsp each)
Method
Remove the stems from the tomatoes and cut into quarters. Dice onion and smash the garlic.
Saute the diced onion and garlic in olive oil over medium-high heat until translucent, about 5 minutes.
Add the quartered tomatoes and the veggie stock and simmer for 20-30 minutes.
Blend with an immersion blender (or carefully in a traditional blender). Add salt and pepper (and cayenne!) to taste.
Garnish with fresh lemon, basil or parsley.
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