Monday, September 27, 2010

Scratch and dent tomatoes

This has been the year for tomatoes! We get our veggies at Laughing Stock Farm and last week there was a box of 'scratch & dent' tomatoes. You know, the kind that just aren't 'pretty enough' but taste just fine when made into something that doesn't require 'looks'!

So, I got a bag and took home about 3-4 lbs of scratch & dents. All varieties. That's what makes this so much fun. You put in whatever you have! Cherry toms, heirlooms, beefsteak, whatever.

What can you make with them? Spaghetti sauce is what we've done in the past and may well do next week if the tomato overrun is still running over. This week, tho, I made tomato soup. There isn't anything much easier to make than tomato soup.

Sure, cutting the tomatoes takes some time, but that's about it. And the great thing is, you get to control the salt, fat and sugar that goes into it.

This recipe works for about 2 lbs of tomatoes. Adjust accordingly for more or less tomato-age. You will find that very ripe tomatoes are really juicy, so adjust the added liquids based on how 'soupy' your soup looks when it's time to add the stock.

Tomato soup:

2 lbs of tomatoes, chopped.
1 large potato, cubed
2 tbsps sugar
salt (to taste)
pepper (to taste)
8-10 basil leaves
1 c broth (chicken, veggie)

Put tomatoes, potato, sugar, salt, pepper and basil in a large, heavy pot. Bring to a boil, reduce heat and simmer about 20 minutes. Add broth, stir and simmer until potatoes are soft.

Get out the immersion blender! (You knew it was going to make an appearance, didn't you?) Remove soup from heat, blenderize. Run a spoon around in the pot to be sure all the tomatoes and potato chunks are blended.

If your fat calories are low for the day, you can top the soup with a dollop of sour cream!

Otherwise, serve up soup with some crackers and enjoy! This recipe makes about 6 servings.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

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