On the gardening page, I mentioned that my “Rutgers” tomato plant turned out to be more of a “Roma.” This was not good news because Rutgers are slicing tomatoes and Romas are, well not. So of course the romas are producing like crazy while everything else is barely chugging along. Actually after searching for the roma tomato plant photo above, I have decided that this is not really a roma. They look more like a san marzano. They really are not that flavorful though. So I dunno.
A gardening comment suggested salsa, but I am more of a soup person. So I made a huge batch of minestrone soup tonight. It came out fabulous. I get most people make soup in the chillier weather, but I love soup all year around. I like it because it is easy.
If you have too many tomatoes right now and want to make the minestrone soup. Here is roughly what I did. In a huge cast iron pot, start with two slices of chopped up bacon, let it cook while you start to chop the tomatoes, carrots, onions, celery, (I really didn’t have onions or celery it didn’t matter) with whatever other veggies you have (squash, zucchini, corn anything really). Puree a few tomatoes if you have enough, if not supplement with a can of plain unsalted tomato sauce). Add a carton of chicken broth to the pot and then dump in all the veggies and add a can of chicken with the broth if you want to. Season with salt, pepper (I added a can of unsalted V8 because I had it) fresh chopped basil and oregano and parsley if you are growing any. Add some chopped garlic, a pat of butter, a pinch of sugar, a splash of lemon juice. Simmer for a bit. Then add pasta if you want. Any pasta kind will work. I had some dried tortellini that I used. Once the pasta cooks it is ready to eat.
I’ll be eating this all weekend. It’s a lot healthier than Taco Bell and you can freeze it in small freezer bags for later.
What are y’all up to this weekend?