|Craig returning from the Market with 50 pounds of tomatoes|
I cored the tomatoes and purred them in batches using the Vitamix. I did not blanch off the skin or remove the seeds, just purreed the tomatoes and added them to a stock pot with a bit of olive oil, minced onion, and garlic. Notice how it's sort of pinkish when freshly purreed. After cooking for a few hours, the tomatoes will turn a beautiful deep red.
|Purreed tomatoes added to a large stock pot|
|After bubbling on the stove for 4 hours|
|Fresh tomato soup with cheese and pepperoni toast|
scoop of mayonaise
handful of mozzarella cheese
small handfull of parmesean cheese
salt, pepper, parsley
In a smallish bowl, stir together everything but the bread. When mixed, spread on bread and toast under a broiler until bubbling and starting to turn brown.
|Cheese and pepperoni bread ready for the broiler|
|Cheese and Pepperoni toast out from the broiler|