Farmers Market Meals: Mark’s Favorite Tomato-Tomato Soup

Every month the locavore chefs at Cuisine en Locale whip up a special recipe for Somerville Beat readers focusing on seasonal ingredients. Below you’ll find what’s cooking in Sepember.

This recipe is inspired by our friend and former cook Mark Amezquita. We presented it in a demo at the Tomato Festival at Red Fire Farm on August 24.

In late summer, when tomatoes are here in abundance, there is no better time for this super tomato-y power poppin’ souper soup.

Mark’s Favorite Tomato-Tomato Soup

TomatoSoup copy10 red ripe round tomatoes, salad slicer or similar
4 red ripe roma or paste tomatoes
2 tablespoons oil
4 cloves of garlic
½ large or 1 small white onion
2 sprigs of thyme, oregano or both
1 cup rich red wine
Sea salt

Peel the round tomatoes by cutting a shallow X in the non-stem end and plunging into boiling water until the lips of the cut peel back. Cut the peeled tomatoes in half, remove the seeds and puree until smooth. Put the puree on the stove to boil and hold a slow simmer.

Cut the roma tomatoes into quarters and remove the stem and seeds. Add to a hot sauté pan with two tablespoons of good oil, the onion and garlic, roughly chopped, and the leaves of the herbs. Cook on medium heat for 20 minutes, shaking occasionally. Allow the tomatoes and onions to become quite soft, then add the wine, raise the heat and simmer for 10 minutes, or until the alchohol is cooked out of the wine.

Puree the sautéed mix and stir into the warm tomato puree.

Adjust the flavour with salt and cook for 10 more minutes. Serve over cheddar cheese or with a grilled cheese sandwich, garnish with fresh herb leaves.

Images courtesy of Cuisine en Locale.

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