I don’t like tomato soup. Never have! But when I make a nice pasta sauce, I usually grab a mug, fill it up, and eat it with a spoon. The tomatoes are unreal right now at the farmers markets. I would argue that they are better in September than they are in August! I wanted to make a dish that really highlights them, but I’ve had way to many tomato salads in the past few months. The chill in the air this week solidified my decision to make a soup with these awesome tomatoes. I didn’t want to mess with the fresh tomato flavor, so this soup has only a few ingredients.
This is what a tomato looks like.
So I put one small garlic clove and about a tablespoon of minced onion in olive oil. Then added about a 1/3 cup of chicken stock after it sautéed for a few minutes. Then I filled the pot with these tomatoes and added a sprig of marjoram. Covered for 10 min on low heat, stir, then 5 more min. Remove the herb, puree, and eat!
Some microgreens on top, and a splash of olive oil.
1 small clove minced garlic
1 tablespoon minced onion
1/3 cup chicken or vegetable stock, or even water.
3 lbs assorted heirloom tomatoes from a farmers market
1 sprig marjoram
Red pepper flakes
Microgreens for garnish
Saute garlic and onions on a low flame for 2 or 3 minutes with the red pepper flakes and some salt. Add stock before garlic takes on any color. Add all the tomatoes, cut the larger ones in half. Salt. Add the sprig of marjoram. Cover and let simmer/steam for 10 minutes. Stir and close another 5 min. Remove marjoram, puree, taste for seasonings, and serve.