Dare I say it???
There is a bit of a chill in the air.
Well, it's not 100 degrees anymore, so in comparison. But the chill is coming, and faster than you might think. BUT, nothing takes the chill off like a good thick hearty
And while you are there, grab some carrots, garlic, celery and some basil. There is more to this than just tomatoes. Still basking in the glow of the KC River Market (The local Farmer's Market). If you missed it, I did a photo tour a few days ago (click HERE).
Are we counting? I am pretty sure every post I have done since returning to god's Country (Kansas), has featured a Farmer's Market find. And why not?
This is the time. In just a few short weeks, all the amazing fresh produce will be replaced with... well, just a bit less. Sure you can get hot house tomatoes in November. But they are not the same. Sure, corn is available year round. But it is not the same. Burgers, ribs and pulled pork posts are coming.
But for me, this time of year... local, fresh and a great recipe makes my day.
Like this one...
This made 8 servings, but I made a toasted cheese sandwich to pair with the
4 pounds (12 Roma or 5-6 large Heirloom) of Tomatoes
(peeled, quartered and unripe white veins inside removed)
1 Onion quartered
4 stalks of Celery, rough cut
4 Carrots, rough cut
4 cloves of Garlic, rough cut
1/4 cup Olive Oil
2 cups Chicken Stock
2 TBS Brown Sugar
1 TBS Worcestershire Sauce
3 TBS "Not Your Grandmother's Herbes de Provance" (herb mixture, use whatever you like, dill, rosemary, thyme... or, be a cook and make a batch of your own Herbes de Provance and have handy so that you can add this complicated mixture to your own soups easily... but I digress)
A little grated Parmesan Cheese and Sour Cream to garnish!
Removing the skins of the Tomatoes is an easy thing to do. Get a pot of water boiling, and have a bowl with ice water handy. Cut an X into the top (not the vine end, the other end) just enough to break the skin. Plunge them into the boiling water for only 15 seconds. You want the outside to cook just a shade, but not so hot that the inside starts to cook. Remove and plunge into the ice bath. The skin peals easily now.
The Vegetables are going to be pulsed through a food processor (that's what makes this
- Over medium heat, Cook down the onion, carrots, celery and garlic in the oil for about 10 minutes, till they are soft.
- Add the tomatoes and again, cook them down for about 30 minutes, till they are completely soft and mushy.
- Stir occasionally, and forget the flowers. Take a few minutes to stop, clear your head of the pressures of the day and breath in the oder of the cooking tomatoes and vegetables. While you are doing that, the steam will be opening your pores and giving you a facial. That's why the skin on my face is soft and smooth, even though I am still well tanned. It's like a facial. But I digress...
- After at least 30 minutes (longer if your skin is dry and rough), add everything else and mix well. Allow to simmer for another 5 minutes for all the flavors to mix.
- In batches, pour into a food processor and pulse till you get the desired thickness.
- Top with a bit of sour cream and Parmesan Cheese.
Everybody, repeat after me...
(and my skin is so soft)!
Oh, and BTW, come back tomorrow for a post about this sammy...
It's just a toasted cheese sandwich (well, maybe just a bit more).
I did a post on the sandwich...
See you tomorrow and treat yourself to a tomato