May 6, 2012


This evening, Will and I ate a kilo and a half of tomatoes between us.  That's not counting the sliced tomato we might have had on our lunch time sandwich.  This is how to do it:

Buy way too many tomatoes.  Way too many.  Mainly because you can't be bothered working out the weight of 6-7 tomatoes, so you end up specifying "2kg" or something ridiculous on your online shop.  It was a gamble, yes, because tomatoes especially, you want them red and ripe and you want to smell those stems and the people that are employed by our supermarkets to pack my groceries in particular aren't exactly good at picking.  But the last couple of weeks have been kind of busy and I haven't the time to meander through the markets, so online supermarket shopping (the worst kind?) has been a saviour of sorts.  Anyway, the gamble paid off and the toms we got were good.  End of summer ripe and fragrant and good.

Next?  Let your husband unpack the shopping so that he has the opportunity to say comedic things like "you've bought enough tomatoes for our very own version of that Spanish tomato tossing festival".  Go straight to Deb Perelman, because you know she'll have a recipe that involves tomatoes.  And how.  She has this one.  It's a roasted tomato and 'broiled cheddar' soup.  Now I don't know about you, but the word 'broiled' evokes some weird cooking method that may or may not involve a cauldron.  What she is of course referring to is grilled cheddar.  I'm not sure about broiled cheddar but you could put grilled cheddar with most anything and it would be good.  I was sold.

So this afternoon, I did the easiest possible thing you could do with that many tomatoes, made this amazing roasted tomato soup (with extra roasted garlic) and ate every last bit of it.  So keen were we to devour the smells that had been emanating our kitchen, I forgot to photograph the finished soup, complete with its sourdough grilled cheese topper. Even the kids liked their cheesy spelt sourdough toasts although they weren't exactly hungry after eating most of the bread before I'd even sliced it up for dinner.  And now here we are, the other side of another recipe we'd never tried before, better for it and lycopened up to the hilt.  Ready for some leftover plum almond tart.  With cream.

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