|Tomato with rice soup|
Most of the green tomatoes I harvested turned red. YAY! I roasted them up and made a soup for lunch. The skin comes much easier I find when they are roasted opposed to blanching, plus the flavor is better. Once they are all squishy from the oven, let them cool and the skin just slides off.
10 large tomatoes- roasted, peeled and pushed through a sieve (to remove the seeds)
2-3 tbsp olive oil
1 onion-small diced
2 stalks celery-small diced
1 garlic clove-minced
1 green pepper-small diced
1/4 tsp chili powder
1 bay leaf
2/3 cup white rice
5 to 6 cups water/ veggie stock
splash of balsamic vinegar
freshly ground pepper
Core tomatoes, place on a baking sheet in the oven. Roast for 30-40 minutes int the oven at 400. Once cooled peel skin off and push through a fine mesh strainer with a ladle or back of a spoon.
In a soup pot heat oil on low/medium heat, add onion, celery, garlic, and pepper with chili powder. Saute until soft. Add bay leaf and rice. Stir in the tomato juice. Add water or stock. Simmer for 20 minutes until rice is cooked. Season to taste with vinegar, sugar, salt and pepper.
P.S. If the Sarah that entered the contest doesn't contact me..I will have to draw another name for the glass straws.