I miss tomatoes. Juicy, ripe tomatoes. Perhaps in a caprese salad, or simply tossed with sliced red onions and drizzled with olive oil, salt and pepper. It’s still winter here in the Northeast, and while tomatoes are readily available in supermarkets, they cannot compare in flavor and taste to when they are in season and harvested locally. How could they after traveling thousands of miles?
I’m not giving up on my ruby, lycopene-filled friends. If you managed to can some last summer, then please don’t forget to invite me for dinner the next time you pop a jar open. If you’re like me, though, canned tomatoes are a helping hand in getting through these cold, grey days. What better way to beat the winter sniffles than with a warm bowl of tomato soup? My husband loves it served with a grilled cheese sandwich.
Start off with good-quality tomatoes. San Marzano are my favorite. After a slow roast in the oven, they intensify into a rich concentrated flavor. A quick spin in the blender with some stock and you’ll be ready to relax and start counting down the days until Spring.
Slow-Roasted Tomato Soup
One 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
1 1/2 cups reserved tomato juice
1 cup vegetable stock
1/4 cup heavy cream, optional
Croutons, to garnish