I purchased a tiny tomato cookbook at a library sale last summer — I still prefer illustrated cookbooks to recipes I find online. I much prefer working from pulp than electronics; the recipes seem better tested. The author made a commitment to publishing, thus acknowledging the inability to make corrections at a later date.
This book is called “The Tomato Cookbook” (1994 edition), edited by Nicola Hill, and a part of a Basic Ingredients library.
Boil tomatoes until the skin puckers.
Growing up, I watched my mother skin tomatoes for many recipes. I still skin tomatoes the same way: Bring a pot of water to a boil. Drop them into the boiling water about 2 minutes, depending on the size and ripeness of the tomato, or boil until the skin puckers. Remove with a slotted spoon. When cool enough to handle, the skins should slide easily off. My mom made a criss-cross in the top of each tomato, but I’ve found that’s not necessary.
The cookbook says to serve the soup cold, but it was equally delicious warm. When hot I prefer without yogurt, when chilled it’s best to stir a bit in. I also added leeks, which were a marvelous addition.
If seasons were named a color, Autumn might be Orange. Or some variation more enticing, a Benjamin Moore tinted swatch in the Fall family you might paint your room, say, Harvest Moon, Warm Sunglow, Pumpkin Pie. I recently received a comment from a reader who’d enjoyed a carrot soup I make. Memories of the lovely flavor profile–autumnal aromatherapy–lodged … Full recipe post »
A bleak, rainy day in April finds me hungry, deliriously jet-lagged, and loathe to venture far to replenish our larder. We’ve been roaming the bottom of the earth for several weeks, and have returned to the remnants of Michigan’s most ruthless of winters – snarly friends and pitted piles of sooted, melting ice lie in … Full recipe post »
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