What do do with All Those Tomatoes

by Vicki Delany

Looks like I’m out of step again.  We’re talking about libraries on the blog, but I’m giving you a recipe for tomato soup. Perhaps I’ll tell you another time why I have been called the Margaret Atwood of Prince Edward County (and yes, it has to do with libraries) but I know that right now you’ve got countertops covered with tomatoes and you’re wondering what do to with them.  

The thing about tomato season, is that when it’s over, it’s over. Sure you can buy tomatoes all year round – hard, firm, tasteless things that have turned red by an injection of gas, not the warmth of the sun.

Last time I talked about my love of tomato season and I’ve since had requests on my Facebook page (https://www.facebook.com/evagatesauthor/) for my soup recipe.  So here it is. Enjoy.

Vicki Delany’s Tomato and Red Pepper Soup

5 LBS FRESH TOMATOES  

3 MEDIUM RED BELL PEPPERS

2 TBSP EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON CHOPPED FRESH SEEDED RED CHILI

SALT AND FRESHLY GROUND BLACK PEPPER

1 CLOVE OF GARLIC, FINELY CHOPPED

1 TABLESPOONS BALSAMIC VINEGAR

 2 1/2 CUPS VEGETABLE OR CHICKEN STOCK

Place tomatoes in a large pot of boiling water for about 60 seconds. Transfer them immediately to a large bowl of water. Cool, then peel off the skins and remove seeds.

Broil peppers (turning regularly) until the skins are charred. Place them in a covered bowl until they’re cool enough to handle. Then peel and finely chop.

Heat olive oil in a large, heavy-bottomed saucepan over medium heat.

Add the chilli peppers, chopped red peppers and a pinch of salt. Cook for 5 minutes.

Add garlic, and cook for 2 minutes.

Add chopped tomatoes, another pinch of salt, and vinegar. Cook for another 10 minutes.

Add the stock, bring to boil and simmer for 15 minutes.

Cool slightly.

Using an immersion blender, tabletop blender or food processor, blend the soup to a smooth consistency.  Can be served immediately or frozen.

Enjoy! This soup goes very well with a good book.