Victory Garden conversion
Sep. 29th, 2003 09:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerFrom crop to dinner, that is.
This weekend I pruned back some of the oh-my-gods-I-can't-believe-we-have-that-many-tomato plants, discarding some the gnawed/inhabited ones. There were still quite a few ready for picking. I also harvested the pesto plants, and froze some for future consumption.
Saturday it was kind of cold, so I made tomato soup. Yum!
In case you care, here's the recipe:
This weekend I pruned back some of the oh-my-gods-I-can't-believe-we-have-that-many-tomato plants, discarding some the gnawed/inhabited ones. There were still quite a few ready for picking. I also harvested the pesto plants, and froze some for future consumption.
Saturday it was kind of cold, so I made tomato soup. Yum!
In case you care, here's the recipe:
6-ish tomatoes, halved
1 red onion, chopped
garlic till it be enough, minced
1 T thyme
splash each balsamic vinegar and olive oil
salt
1 t brown sugar
8 oz tomato juice
1 small can tomato puree or paste
1 cup cream
Arrange tomatoes in a baking dish and cover with onion through brown sugar. Roast at 350 for 30 minutes and cool. Puree and strain (if desired - I usually don't bother). Add in tomato juice, puree or paste, and cream. Bring to a boil and simmer for 20 minutes, stirring.
