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Plant to Bowl

August 26, 2016

Plant to Bowl

Tomatoes are one of the easiest things to grow. We have been through 3 seasons using different varietals. Our first year we had beautiful heirloom tomatoes. Year 2 we attempted more heirlooms, but pesky caterpillars ate them before we could. This year we planted San Francisco Fog tomatoes and have enjoyed the versatility of this little red fruit; using it for salsa, savory tarts, salads, and soup.

Mmmm Soup. I used this recipe but in addition to roasting the peppers I roasted the tomatoes to make it easier to remove the skin and add more flavor. 

1. Cut the tomatoes in half and lay them flat on a cookie sheet.

2. Roast them in the oven at 425 degrees for 25 minutes. 

3. Let cool for 5 minutes then peel/pull the skin off. 

Prepping roasted tomatoes

roasted tomatoes

Once the soup is ready, you can garnish with greens, feta, and fresh croutons for a heartier meal. If you are only feeding 1 or 2 people, freeze half the soup to eat at a later time. 

roasted pepper and tomato soup