something for a cold grey spring day.


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…

View original post 26 more words

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. 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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