Setting: On the couch at my friend Stacey's house, catching up before watching Top Chef.
Stacey: What did you do for Labor Day weekend?
Me: Fletch went to his 20th class reunion in Indiana and I stayed home and worked on my stupid book. (Note: Apparently I DO have people and they would like you to know I do not feel this book is stupid.)
Stacey: I'm sorry, that had to suck.
Me: What's worse is it was our five-year anniversary and I couldn't go with him because I was buried in work. By the way, try to guess what he brought me for a present. I'll start you off. One dozen...
Stacey: Roses?
Me: Nope.
Stacey: Orchids?
Me: Try again.
Stacey: Gardenias?
Me: No. One dozen EARS OF CORN.
Stacey: (thoughtful pause) I hope they were at least long-stemmed.
* * * * *
OK, please no hate mail to Fletch because I bought him... nothing. We aren't 'elaborate present' people and the 'no gifts' thing is a long anniversary tradition. Also, at this time of year few things can compare to picked-in-Indiana-that-day produce and he brought home a ton of it because he is a fine husband.
Point?
I had a bunch of tomatoes at their peak of ripeness from his trip, so I emailed Stacey for her soon-to-be-world-famous tomato soup recipe and I cooked it today.
Following you'll find instructions in case you'd like to make it. You'll also find my helpful comments in italics.
STACEY'S (MAGICALLY) ROASTY TOMATO SOUP
Can be served hot or cold and can easily be turned into a million other recipes. (Is magic soup??)
Approx 4 lbs. tomatoes - I use a mix of plum, cherry, and grape for depth of flavor, but it is essential they be fresh and ripe. (How many pounds is one square foot? Because that's how many I have on my counter.)
1 medium sweet onion or 4 large shallots, diced (Shallot is one of my favorite words - is pretty, like Charlotte, only more exotic. But would cause non-existent daughter to be teased on playground and children would taunt, "Your name is Onion!" Possible good dog name, though, particularly if of stinky pit bull variety.)
2 T Herbs de Provence (Did not know this existed in our house until opened spice cabinet. Magic cabinet?)
Olive Oil
Salt and pepper
Preheat oven to 250 degrees. (Remove stored Tupperware first.) (Or remove melted Tupperware after. Your choice.)
Cut tomatoes in half, toss in olive oil to coat, and arrange cut side down on oiled sheet pans. (Debate washing cookie tin with stuff still burnt on from mid-summer's lasagna debacle. Opt for big casserole pan. Is close enough.)
Add onion or shallot on top of the tomatoes. Sprinkle with the herbs and liberal salt and pepper. Roast approx 1.5 to 2 hours until skins are loose and the flesh is soft. (Much like own self's.)
Peel skins off tomatoes and discard. (Or taste skins, declare delicious, and scarf right up.) Dump the contents of the sheet pans (casserole dish) into a large bowl, using an immersion blender. (Call Fletch to find out what 'immersion blender' is.) (Call Fletch back to ask if we have one.) (We do! Magic Fletch!)
Blend into chunky soup. (Change out of white shirt after operating very splashy immersion blender for first time.) Adjust seasonings.
I serve either warm or cold with a dollop of creme fraiche (fancy!) or sour cream and some chopped fresh mint for grown-ups. Add alphabet noodles or cooked rice for kids. (Genius! Too bad do not have daughter Shallot to feed to.) Stir in toasted croutons and drizzle with olive oil and Parmesan for a classic Pappa al Pomodoro. (Am pretty sure is Italian for "father of the spaghetti.") Add fresh basil and garlic and you have a chunky pasta sauce. (!) Add fresh oregano and it becomes pizza sauce. (!!) Freezes beautifully, can be canned if you are ambitious (right), and lasts up to two weeks in fridge. (I TOLD YOU IT WAS MAGIC SOUP!)
(Serve in giant tub and inhale entire delicious contents while watching Survivor on DVD, saving none for Fletch.)
(A few hours later, find out what happens after inhaling one square foot of tomatoes, including skins.)
(Hint: IS NOT MAGIC.)
