Thursday, December 16, 2004

Tomato soup.

It's delicious and worth waiting for, although I don't know why I did.

I've been wanting tomato soup and grilled cheese for two days now. I just needed to make the soup, which is... insanely easy.


-olive oil/butter (for sauteeing)
-one medium or two small onions, minced
-two or three cloved of garlic, crushed and minced
-a bay leaf
-large (28 oz.) can of tomatoes--the best would be a Muir Glen Organic fire-roasted variety, but you can make do with a lesser canned tomato as long as it's packed in water and not puree.
-appx. half a can of tomato paste
-diced zucchini or other vegetable, if desired
-1/2 c. dry white wine or sherry
-salt, pepper, and red pepper flakes to taste

Saute the onions and garlic in oil/butter until softening, then throw in the zucchini, if you're using it, and the bay leaf. Open the can of tomatoes and drain all liquid into a 1-quart measuring cup. Top off with water until you have 3 cups of liquid. Set aside. Now chop the tomatoes if they are not already diced and stir them into the pot along with the tomato paste. Then add the wine and liquid, bring to a boil, and reduce heat to simmer for awhile. Add salt and pepper shortly before serving. Tastes good with a dollop of hummus, too.

So that's what I had for dinner, along with a bit of salad and a grilled cheese--sprouted wheat bread with some of the Mediterranean blend cheese from Trader Joe's.


1 comment:

Julie said...

You should come over and cook for me while I work on my grad school applications (portfolio). Mmmmm