Topic of the day: my favorite late summer food. Hands down - it's freshly grown tomatoes from my garden. You simply can not beat the flavor of a
tomato, picked in September, still warm from the sun.
Lucy agrees about a fresh tomato.
Today I made Tuscan Tomato White Bean soup from "Food Network Magazine" September 2014. All the tomatoes came from my garden, the beans from my pantry. I even grew the rosemary. That's very satisfying. I actually made a triple batch and froze many meals for winter lunches. That's another very satisfying way to use up the tomatoes from the garden.
Straight from "Food Network Magazine"
3 T olive oil (or less, to taste)
1 large onion, chopped
5 cloves garlic, peeled and smashed
2 T tomato paste
2 pounds fresh tomatoes, chopped
2 cans white beans
1 quart vegetable broth
1 sprig rosemary
1/4 t red pepper flakes
Sweat the onion and garlic in the olive oil being careful not to brown them. Add the remaining ingredients. Simmer for a while. When cool, remove the rosemary sprig and carefully blend in a high speed blender. Serve with tasty croutons, crusty bread, and maybe a drizzle of olive oil. I served mine with a roasted tomato, chopped in small pieces. This gave the soup a nice punch of tomato.