i’m attempting to live up to my blue china…

with end-of-summer, roasted tomato soup.

this is the time of year…  dry-farmed tomatoes are inexpensive at the farmers’ market.   i roast them with other vegetables for an intense, super-tomato flavor.

10 pounds of tomatoes, cut into chunks

2 fennel bulbs, quartered

4 medium onions, quartered

6 carrots, peeled and chunked

8 cloves garlic, cleaned and halved

4 stalks of celery, broken in quarters

toss the vegetables in olive oil in a large roaster, sprinkle with salt and cover.  bake in a 300 degree oven for two hours.   uncover, stir and return to the oven.   stir every 20 minutes until the liquid is mostly cooked off and the vegetables are a carmel-y goo.   cool.   then use a blender to purée the vegetables in small batches with vegetable (or chicken) stock.   you determine how thick you want the soup by adding more or less stock.   i like it a little chunky, so i blend less.   pour all of the batches from the blender into a stock pot and mix together, then heat the soup on the stove and serve garnished with fresh herbs, or a swirl of puréed avocado.   serve with toasted sandwiches of crusty, seeded bread and sharp cheddar and a green salad.

oscar wilde is supposed to have said, “i find it harder and harder every day to live up to my blue china.”  his collection of chinese porcelain was emblematic of his superb taste…  and vanity.  i just think it’s a shame to eat good food from an ugly plate.