First we wanted fresh, firm tomatoes. These ones were collected from our garden and from the Farmer's Market in Duluth. We have them ripening here in the south facing windows of our three season porch.
Next, we prepare the tomatoes. After you quarter them, you roast them for about 40 minutes at 350 degrees. We drizzled some good olive oil over them and sprinkled some sea-salt and fresh cracked pepper, plus added some fresh, minced garlic before they went into the oven.
Here we are using our Foley Food Mill, a device that separates most of the seeds and the skins from the flesh of the tomatoes. We purchased ours at a second hand store and I had to bang out a dent in before it would work properly, but once we got going it worked like a dream. I think I prefer this approach over the large conical sieve and wooden paddle model. This one is compact and worked very well.
Here we added fresh chopped basil and rosemary to the velvety tomato goodness that our food mill created. We had both herbs growing in the back yard, so this batch of soup has some extremely fresh ingredients!
We cooked the soup for a bit to mix the flavors, then fried up some cheese sandwiches, poured the delicious tomato nectar into our brain bowls and, voila! Aub found the brain ware on Etsy, an on-line artist's studio. These were hand crafted and shipped to us for just this kind of culinary excitement. We also have matching brain mugs, so we may need to experiment with some Bloody Mary mixes for those...
First we wanted fresh, firm tomatoes. These ones were collected from our garden and from the Farmer's Market in Duluth. We have them ripening here in the south facing windows of our three season porch.
Next, we prepare the tomatoes. After you quarter them, you roast them for about 40 minutes at 350 degrees. We drizzled some good olive oil over them and sprinkled some sea-salt and fresh cracked pepper, plus added some fresh, minced garlic before they went into the oven.
Here we are using our Foley Food Mill, a device that separates most of the seeds and the skins from the flesh of the tomatoes. We purchased ours at a second hand store and I had to bang out a dent in before it would work properly, but once we got going it worked like a dream. I think I prefer this approach over the large conical sieve and wooden paddle model. This one is compact and worked very well.
Here we added fresh chopped basil and rosemary to the velvety tomato goodness that our food mill created. We had both herbs growing in the back yard, so this batch of soup has some extremely fresh ingredients!
We cooked the soup for a bit to mix the flavors, then fried up some cheese sandwiches, poured the delicious tomato nectar into our brain bowls and, voila! Aub found the brain ware on Etsy, an on-line artist's studio. These were hand crafted and shipped to us for just this kind of culinary excitement. We also have matching brain mugs, so we may need to experiment with some Bloody Mary mixes for those...
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