Every summer since I’ve been “adulting” I’ve had a garden. Sometimes it came in the form of containers on a roof top in Chicago, along the side of an alley, or in front of our garage in Wilmette. I would use whatever space I could get may hands on garden. If it got sun, I’d plant something. I’ve always enjoyed it. Getting my hands dirty and teaching the kids about where food comes from. Now that we’re settled in Connecticut, JonPaul was sweet enough to build me a real garden in our side yard.
Either way, the highlight, the pinnacle of the summer, was finally picking my just ripe tomatoes. There are so many varieties of tomatoes that I love, but the one I plant tried and true every year is the purple cherokee. It’s beautiful. A deep greenish red, that almost has a purplish hue to it. It’s wavy uneven rippled skin makes the most beautiful shapes when it’s sliced.
My only problem with tomatoes is that you wait all summer, and then all of a sudden you have more than you know what to do with. When it rains, it pours. And as much as I love a good tomato salad, every gardener needs options.
This simple, rustic recipe is the perfect use of all those leftover tomatoes, or the tomatoes that aren’t, shall we say “beautiful”. You know, the ones that look a little sad. This is the recipe where they shine.
- 8-10 large heirloom tomatoes, washed and quartered
- 1 large onion, sliced
- 1 red pepper, quartered
- 4 cloves of garlic
- 1 qrt of chicken stock - http://amzn.to/2kFrcTt
- Handful of basil
- 1 tortilla shell
- Heat over to 375 degrees
- On a cookie sheet, spread tomatoes, red pepper, onions and garlic in an even layer
- Generously drizzle with olive oil, sprinkle with salt and pepper, toss
- Roast for 30 minutes, or until tomatoes have wilted and onions are tender and browned
- Transfer to a dutch oven, add chicken stock and simmer.
- Working in small batches, transfer tomatoes and stock to a blender. Slowly, with the lid slithly off, blend well and return to dutch oven
- Add basil, salt/pepper to taste
- To serve, heat tortilla shell with a little olive oil in pan until slightly browned. Slice into strips. Top soup with tortilla strips