Being a frugal gourmet means that I have to
- Make best use of the seasons, as any halfway decent cook knows seasonality is the key to delicious food. Strawberries in December = a waste of time.
- Source as much as I can myself = A huge potager (veg garden) Julie is in charge but I am allowed to influence decisions
August and September are of course months for gluts, usually its courgettes but this year its Tomatoes. We planted loads cos we like them, in recent years we have been hit by the dreaded blight, but we have had no blight this year. This have planted Marmande, Plum, Poire Jaune, Green Zebra to name just a few and they are coming out of our ears!
Therefore I am currently cooking mostly tomatoes.
A favourite in our house is Roast Tomato soup, very tasty, quite simple and though not quick does not require any fussing. You need a bunch of tomatoes, I’ll give the proportions based on a kilo.
You need a kilo of tomatoes (at least), slice in half and place on a baking tray season with salt and a generous turn of pepper. Tear up a small bunch of Basil and spread liberally over the tomatoes, bash up a couple of large cloves of garlic and throw them on the tomatoes as well. Sprinkle the basil and tomatoes with balsamic vinegar and a generous glug of olive oil. You can get the general idea from the photo.
Pop the whole lot into a moderately hot oven for about 45 mins, they are ready when scorched. Pass the whole lot through a sieve and adjust seasoning to taste, add about 1/4 teaspoon of sugar and your ready to go.
In the unlikely event of any left over it freezes really well, I always make a double batch if I want some for the freezer.
I like to serve my roast tomato soup with toasted cheese rounds, the easiest way of making them is to grate some hard cheese like Parmesan and place in small heaps on a non-stick baking tray or paper a place in a moderate oven for about 5 mins, keep a close eye on them as the go from toasted to burnt very quickly.
Serve with decent bread, a topic for a future post