Roasted Tomato Soup To Die For
Blistering heat, garlic, olive oil and salt take gnarly-end-of-season-tomatoes to new levels of delicious.
This year my little garden pumped out over 200 lbs of tomatoes. I confess that may be because I planted 20 plants in a pandemic panic. I’ve blanched, frozen and canned 80% of them and the rest we’ve eaten fresh. I’m a die-hard homegrown tomato snob but even I’ve hit the tomato wall.
I still have one large bowl of weird, gnarly tomatoes left on the counter. Look at this dude:
Maybe you have some weird or wizened tomatoes too. (I forgive you if you bought them from a store. But never keep tomatoes in the fridge as a strange chemical reaction happens and they turn mealy, mushy, and lose all flavor.)
I digress. There’s really only one thing to do.
I let the gnarly tomatoes ripen as much as possible until the day I want roasted tomato soup. And then all bets are off. I don’t care if they…
