Whether you notice or not, we categorize each of our new posts.
If you shift your gaze slightly to the right (and you’re on a home computer) you’ll see we even have a category tab. We’ve got quickie meals, healthy snacks, big batch meals and about 10 others. Recently, we’ve felt the need to add a new category – Seasonal Cooking; and let me tell you, it has become my very favourite.
It turns out cooking seasonally also means cooking simply. Which is kind of our M.O.
Using fresh, seasonal ingredients means less fuss is needed to reach optimal deliciousness. Nature does all the hard work. Sucker.
Fresh and ripe Ontario tomatoes are availably widely at the moment. I can get them at my supermarket, any local farmer’s market or
in my neighbour’s backyard at my neighbourhood produce mart.
Roasting tomatoes, as we’ve demonstrated before amplifies their natural sweetness and adds a subtle smokiness to produce a deep, rich flavour.
This simple soup is perfection on its own, but served alongside a 1-ingredient parmesan cheese crisp it’s elevated to gourmet status.
Using a handy dandy immersion blender to puree is an easy option. This would work well in a regular blender and may even produce a smoother consistency, depending on how awesome your blender is.
I strained mine in a coarse mesh strainer which removed all the little bits of skin and seed. They are perfectly edible of course, I just prefer a nice smooth tomato soup.
I know most of you out there don’t have silicone baking mats, so parchment paper is a good alternative for the crisps. If you’re eager to add to your non-essential kitchen gadget list, put one of these Silpats (brand name) on there. They are magic for baking cookies with even, perfectly browned bottoms.
These taste like the crispy cheese at the edge of a lasagna pan. Therefore, they are heavenly.
And pretty like lace.