Cooking with tomatoes is kind of impractical right now, seeing as it's no longer tomato season. But I like to think of it as a big F You to winter. Who says just because it's November we have to trade in our summer foods for squash and root vegetables? Plus, I had a huge brick of romano from Whole Foods that needed using.
First rule of cooking: Make your food feel beautiful.
I like to set out my ingredients and admire them before I slice them and put them over a hot flame.
Second rule of cooking: Always have a beverage.
Let's face it, it gets hot in the kitchen, and having a nice, refreshing drink is important if you get thirsty. Plus, it makes things more fun!
Tonight I enjoyed vodka with orange-tangerine juice, because that is what we had on hand. Yum!
Third rule of cooking: Always wear an apron.
This way, you can wipe your hands on yourself.
RECIPE (kind of):
Step 1: Heat up 1/2 a stick of butter
Is there ANYTHING better than the smell of warming butter?!??
Why, yes, there is: Minced garlic and onion sauteeing in butter!
I used two small onions, and 4 cloves of garlic. This is totally adjustable per your taste, but for me, the more garlic, the better.
Meanwhile, chop up your tomatoes.
The recipe I based this on called for canned tomatoes, but I used fresh. 4 large beefsteak tomatoes, and several large cherry tomatoes. I cut them into sizeable chunks, since they will cook down and they're going in a food processor anyway, so you don't have to worry about a fine dice or anything.
Add them into your garlic-onion-butter mixture.
Add 5 scant tablespoons of dry sherry (I used cooking wine) and a scant tablespoon of honey.
Also add dried basil and rosemary.
Let this come to a boil, then reduce heat and simmer for 30 minutes or so.
Then, grate your romano and set aside.
Stir tomatoes occasionally, and feel proud that you are being productive in the kitchen, despite the dismal weather outside your door!
After the tomatoes cook down, transfer by cupfuls to a blender or food processor and puree. Then return it all to the pot and add in your grated romano - about 2 cups or something. Also add in two heaping tablespoons of cream cheese. This sounds weird, I know, but it really helps make up the creamy texture of the soup. If the soup seems too thick (mine did at first), add in some liquid. We used spicy V8!
This is what it looks like after blending in the cheeses.
I topped mine with some balsamic, a couple croutons, some romano shavings, and fresh basil.
Mmm...scrumptious!
Perfect for curling up on the couch to watch "American Horror Story". And by "watch" I mean cover your eyes and make the person you're watching it with tell you what just happened.
This shit is scary. But Tammy from FNL is in it, and so is Ruth from SFU.
Worth it.
