We had a 1950’s style lunch yesterday.
Tomato soup and grilled cheese sandwiches.
Of course, it was updated for the current times: Homemade cream of tomato soup, using fresh tomatoes from the garden. The sandwich was whole grain bread with Coastal Cheddar cheese. And of course, garden-fresh carrots on the side.
I used this recipe for the soup, following the recipe exactly other than blending it with an immersion blender rather than putting it through a strainer. While we both thought it was good, we agreed with most of the reviewers that it doesn’t have a very strong tomato flavor. It’s more of a cream soup with a light tomato flavor. I added a splash of sherry, which helped give it a richer taste. In the future, I would probably modify the recipe by adding more tomatoes and/or less milk, or try adding some tomato paste.
It did get rid of a lot of tomatoes, though.
Know of any other good vegetarian or seafood recipes that use up a lot of tomatoes?