It’s tomato soup and grilled cheese season. I’m working through the end of my summer tomatoes, which have been ripening in the kitchen after I pulled them all, green, with the first threat of frost. I’ve been roasting them off with a few little heads of garlic from my garden, then pureeing the whole mess. This gets strained, a little stock gets stirred in, and then you should eat this with grilled cheeses.
Like my recipe for roast chicken, this is more a method than a recipe.
a pile of good tomatoes, sliced or chopped
a few small heads of garlic, don’t bother peeling
a glug of olive oil
a good sprinkle of salt and pepper
1/2 c to 1 c of chicken stock/broth of your choice
Preheat the oven to 350. Toss the tomatoes and garlic and olive oil and sprinkle generously with salt and pepper. Roast for about an hour, then let cool. Puree everything, then strain through a fine strainer into a pan. Discard the solids. Stir in the stock and heat for 5 mins or so, taste for salt, and dip grilled cheese in! Bonus points if you stir in some cream.