Back to the '50s

We had a 1950’s style lunch yesterday.

Tomato soup and grilled cheese sandwiches.

'50s Lunch

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?

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10 Responses to Back to the '50s

  1. Cayenne says:

    I think Paella has tomatoes in it–or it can anyway. That is a dish to die for.

  2. Chris says:

    Hmm – sort of bisque maybe?

  3. Kathy says:

    Yum. I love the immersion blender. So quick and easy!

  4. Cookie says:

    What size tomatoes? Because I’ve always thought a tomato tart would be lovely… for those people who like tomatoes. ;^)

  5. margene says:

    One thing I have really missed and wished for is the comfort of a grilled cheese sandwich!

  6. Nora says:

    The only complaint I would have is that the sandwich is too little! YUM!!

    Google “cheesy tomato pie” and see what you come up with – a friend of mine makes this (just what it sounds like) and it is truly delicious. I don’t know where her recipe came from, though.

  7. Cher says:

    I have a recipe I use often. Depending if you use it for a main dish or not is dependant on how many tomatoes it uses. More tomatoes, double the recipe I hope you can follow my non-recipe. LOL
    4 large tomatoes, hollowed out and the insides chopped up and placed in a bowl. keep the juice too if you can.
    1 green bell pepper chopped into smallish pieces.
    about 1/4 cup parmesan and a bit for garnishing.
    about a cup or so of croutons slightly smashed into better bite size pieces. I like the garlic ones.
    a dash of salt and pepper.
    Mix all ingredients except for the hollowed tomatoes in a bowl. Stuff the tomatoes with the mixture. Not too tight though. Sprinkle a bit more Parmesan over the tops. Bake at 350 for 20-30 minutes
    They are sooooooo good! That is if you can actually follow my poor recipe telling skills. LOL I love to serve this as a side with honey dijon chicken or a salmon poached in a bit of veggie broth or chicken broth.

  8. The only thing I can think of that uses a LOT of tomatoes is a marinara sauce. Bet you could freeze it. Maybe add the basil later, when you thaw it out?

    Have you ever tried drying them in the oven or whatever? I wonder if home dried tomatoes are better than commercially produced ones?

  9. Stacey says:

    I just bought the stuff to make a nice tomato bisque and baked bread and bought some Canadian Cheddar (the kind with the little crunchy bits). I was going to do it the day it was to rain, but I guess it’ll be tomorrow before he leaves out again.

    Tonight? Colitas. Yum!

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