|warm & toasty|
Farmer & I have an entire freezer full of vegetables that we harvested from the garden this fall. The problem is that it's an entire freezer full of vegetables that we don't really want to eat.
It's hard to get excited about bags of kale that have random frozen caterpillars in them or bags of whole frozen tomatoes that were just stuffed in the bag without being blanched (who wants to deal with slimy tomato skins?).
Today Farmer & Hank decided to give dog sledding a try (She denies imagining herself as Doc from The Muppets Family Christmas escorting Ms. Piggy to the cabin in a Mountie uniform). This might have been a better idea if Farmer hadn't worked graveyard the night before. After standing outside for 2 1/2 hours I thought a warm bowl of soup might be a good idea (Jeb & I spent that time drinking lattes and hanging out with my mom).
|one of these things is not like the others|
|roast at 400 F|
|45 minutes later|
|simmer for 20 minutes|
|soup in your favourite mug|
3 1/2 pounds of frozen tomatoes (8-10 cups)
1 can full fat coconut milk
1 large sweet onion
1 bulb garlic cloves peeled and chopped
1 T olive oil
1/3 cup fresh basil roughly chopped (or your favourite dried herbs)
salt & pepper (to taste)
Preheat oven to 400 F. In a large ceramic dish place frozen tomatoes, roughly chopped onion, peeled and chopped garlic cloves, & olive oil. Roast for 45 minutes. After approximately 30 minutes drain water from dish and place pan back in the oven. Using tongs or your hands (careful not to burn yourself) pull off the tomato skins. This was surprisingly easy. Compost skins and place the rest of the tomato in a large stock pot along with the rest of the roasted vegetables.
Add coconut milk & simmer for 15 minutes. Add fresh basil and simmer for an additional five minutes. Either use immersion blender or place in blender and process until desired consistency is reached. Serve with your favourite multigrain bread, crackers, etc.
|a sled dog in the making?|