A long term goal of mine is to learn how to can and preserve. I love the idea of growing my own summer tomatoes, putting them up at the end of a fruitful summer harvest, and enjoying a midwinter tomato soup.
That dream is a few months and many skills away from happening, so until then, I will enjoy the fruits of other canners’ labors.
At the grocery store recently I noticed canned tomatoes from a local grower. Hoowdwinked by attractive packaging, I bought a can, but then relegated it to my kitchen shelf, thinking it would eventually be part of a lasagna or perhaps spaghetti and meatballs.
Instead, I made the tomatoes the star of their own dish. With only one out-of-season purchase I created a simple, delicious five ingredient tomato soup. The great thing about canning is that it has preserved your local farmer’s bounty, so there’s no need for guilt over eating a delicious tomato soup midwinter, when you need a steaming bowl of it more than ever.
I sopped up my soup with a whole-grain grilled cheese, and imagined a bumper tomato crop for the summer. Until then, I’ll be content with homemade tomato-basil soup.