More About This Recipe
For a while, I was fanatical about cooking pizzas.
So much so, that I built a pizza oven in my back yard. During this time, it was important to me to perfect the pizza sauce. To do this, every time I needed canned tomatoes I would buy a different brand at the store. Before cooking with them, I would taste the tomatoes themselves, and the liquid in the can, and take notes about the different flavors and characteristics of each brand. I tasted super expensive DOP certified San Marzano varieties, cheap store brands, and everything in between! I settled on a favorite brand, Muir Glen, and ever since they have been my tomato of choice.
Fast forward a few years. Tablespoon asks me to go to an event all about tasting the brand new Muir Glen reserve tomatoes. Would I write a few recipes with them? I almost can’t believe it! Sign me up, please. Throw in one of the best young chefs in Boston, a bunch of blogger friends, and lots of wine and you have a great night. Here are some pictures of the event, followed by a recipe for a soup we made.
Chef Will Gilson telling us all about the tomatoes. He was actually there this summer when they were harvested!
He showed each person how to cut their veggies so we could make a ratatouille.
This is me cutting some summer squash.
Ready to go in the pot.
The new cans this year. So pretty!
Blackened bits in the fire roasted variety.
I wonder if Will gets food in his beard too?
We tasted some of the reserve tomatoes at the table. These tomatoes really are so good you can just eat them with a fork straight from the can.
This is the soup we made. Very good!
I liked the soup so much I decided to make it for my roommates a few nights later.
It is extremely simple. All you need is about a half hour and some onion, tomato, garlic, cream, parmesan, and paprika.
All blended up.
Served with grilled cheese it’s fantastic!
Stay tuned to Tablespoon for some more Muir Glen recipes coming up in November!
Dan Whalen has never liked tomato soup until now. He has been blogging for over 3 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!