This past weekend, I visited Kerrisdale Farmer’s Market (www.eatlocal.org) and while I have to say it is clear that summer and it’s abundance of vegetables and fruits are coming to an end, there are a few amazing things for fall coming our way. I decided to stock up on tomatoes because I knew it might be the last weekend to have them fresh.
On the vine are always best.
Fresh French Terra Bread (www.terrabreads.com)
What goes better with tomato soup than a hearty grilled cheese?
I served the soup and grilled cheese on our square cutting blocks for our restaurant-at-home feel. I even lit some candles! See people! Romance is easy!!
Tomato Soup (www.smittenkitchen.com)
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock
Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.
Grilled Cheese (me)
Cut 2 thick slices of any type of bread you like
Butter one side of each slice
Cut cheese to the thickness you desire and place on non-buttered side of one piece
Heat skillet with 1 tsp butter on medium-low
Place cheesed bread slice on heat
Once cheese is mostly melted, place non-buttered side of other slice of bread onto cheese, wait 30 seconds
Flip and cook until desired crispiness is reached.