At the same time that I had not-so-perfect tomatoes coming out of the garden, I was talking to one of our cafeteria managers about what we should make for this year's Fall farmer's market cooking demo. She is a real chef, has great ideas and inspiration, and does a wonderful demo twice a year with me at the market. I do the nutrition spiel and she does the cooking spiel - great team!
Anyway, she proposed a roasted tomato & garlic soup. So I decided to give it try. You won't find many recipes on F4 (too many other blogs for that) and I tend to cook kind of Rachel Ray style - a little of this and a little of that, but here goes.
I trimmed the tomatoes of splits, holes, green parts and imperfections. Those are perfect for the chickens - they go ga-ga over anything reddish. Diced the toms and added chopped garlic (also from my garden, harvested in mid-summer and dried in a colander). Roasted on a sheet pan in the convection oven for about 15-20 minutes until dry. They shrink up remarkably. Then I had to go out of town for 2 days so I put them in the fridge. This evening, I added chopped fresh basil leaves (from my mom's garden), blenderized them in my Ninja, transferred to a pot, added half and half (yes, a Registered Dietitian who uses half and half) and then added skim milk (there does that make you feel better?) to get the desired consistency. Salt and pepper to taste.
Wow - really good. Let the harvest determine the menu.