One with the Tomatoes

We vowed to eat more vegetables when we got back from Germany. With Justin's suggestion to make Cream of Tomato from Paul Prudhomme's cookbook and faced with bushels full of the tomatoes on our return, we decided to make a dent on our harvest. We used about 20 tomatoes (Tangerine, Black Zebra, White Snowball, Stiletz and Romas).














After parboiling those suckers to get their skin off and chopping them, I boiled them with onions and celery. I whirled them in the food processor with parsley then gently stirred in heavy cream. Served with warm french baguette and salad (mixed greens with dried cranberries, candied pecans and red onions in balsamic vinaigrette), it was a hit. The soup prompted Lauren to say, "That was good!"















The tomato saga continues...