something for a cold grey spring day.

theslowlowdown

It’s my favorite thing.  I absolutely love it – even out of the Campbell’s can. But, with a wealth of delicious local tomatoes, the can won’t do. Here’s how to do it at home!

Classic Tomato Soup

3 cups chopped fresh local tomatoes (warning:using colored heirlooms creates delicious, but odd colored soup)

Juice of 1 tomato (use a citrus juicer, just squish the halves!)

3/4 cup olive oil

1 stalk celery, diced

1 carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup homemade chicken stock

1/4 cup chopped fresh basil

2 tablespoons chopped fresh golden oregano

 

Preheat oven to 450 degrees. Tossed chopped tomatoes in olive oil, sprinkle with salt and pepper, and roast on baking sheet for 15 to 20 minutes. Tomatoes will look slightly browned, or carmelized when done.

In saucepan, saute all vegetables in olive oil until tender.  Add remaining ingredients, and simmer…

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About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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