Nov 20 2012
There were a number of things I made this summer that, due to being a cranky, over-worked and exhausted pregnant lady, I didn’t get a chance to blog about. Don’t worry, you wouldn’t have liked the entries anyway since nearly my entire frame of mind was about how tired and swollen I had gotten and that does not make for an interesting blog post. Some of the things I made, like Pumpkin Cheesecake Bars, I guess I’ll just have to make again (for YOU, readers, I have to be share those with you. It has nothing to do with wanting to gorge myself on pumpkin cake, cheesecake and a streusel topping all layered in one delectable bar cake. Really. For you.)
But some things were part of my summer preparations of local foods that I’ll be using in other recipes this winter. Case in point: roasted tomatoes.
See, my mom came and helped my tired and swollen self turn huge boxes of tomatoes into 12 quarts of marinara sauce and 12 pints of salsa…and one small box of tomatoes. What in the hell was I going to do with all those tomatoes when I was already packing way more tomato products than a couple needs to survive a tomato-less winter?
You can imagine tired and cranky pregnant ladies who already have their moms helping them with the sauce and salsa are not really in the mood to can anything else and once you’ve gone through that many tomatoes, you just want it to be over with and not see another pot of red stuff for a year. Yet, if you wait around, the fruit flies start to take up permanent residence. So I needed the fastest way to get those suckers off the countertops and into winter storage.
The best way to do that is to freeze them but the texture of frozen tomatoes can be pretty disgusting. Instead, I opted to roast the tomatoes, which also destroys texture but in a nicer way and adds tons of flavors) then freeze them in quart sized freezer bags.
Then, when I want to make something like this tomato bisque, I just pull them out and stick them in the soup pot. You get instant flavor from in season, local tomatoes and you don’t have to spend the time roasting them (considering it’s November, you probably don’t have roasted tomatoes sitting in your freezer–just use canned or roast your own from fresh ad remember to roast and freeze next year!). This soup has a real depth of flavor thanks to those tomatoes and a velvety texture, thanks to the cream. It’s like your favorite tomato soup but elevated. Perfect as an appetizer or as a complement to a salad or sandwich for lunch. You can also re-freeze the finished soup for quick lunches later on–the rewards of freezing just keep coming!