Remember last week’s delicious roasted tomato sauce? Today, I’m going to show you how easy it is to turn it into tomato soup.
Can I tell you a secret?
I don’t like tomatoes.
But I really wish I did. I long to love a toasted tomato sandwich on homemade bread with a vine-ripened, garden fresh tomato. For some crazy reason, uncooked tomatoes taste like dirt to me.
*scratches head and thinks to self* But Kristen, I’ve seen your garden videos. . . you grow an awful lot of tomatoes. What’s up?
I need them for making the best pasta sauce. Because this family goes through a crazy amount of pasta sauce and it needs to be good for freezing.
Zucchinis are like rabbits-they multiply quickly, seemingly overnight. That little plant that looked so innocent in spring now is producing five offspring a day that you have no idea what to do with. Heaven help you if you planted more than one or two.
Every time I turn around, another zucchini has matured on my plants. I was excited for the first 4 or 5, and loved serving them fried with cheese or in fritters. 10 zucchinis later and I’m desperate for something different.
Instead of putting it in bags and hanging it on my neighbours doors, I’ve come up with a couple of different ways to use up the surplus.