Creamy Tomato Soup

When I was a kid I loved Campbell's Cream of Tomato Soup, especially paired with a grilled cheese sandwich. I no longer eat Campbell's canned soup and stopped eating dairy 9 years ago, and my stomach and skin are much happier for it. I am not saying this is the right choice for everyone, but for me, it made a significant difference. It's amazing how you can eat something for years, without realizing the negative effect it is having on your body.  My husband makes a mean smokey cheddar, using Miyoko Skinner's Artisan Vegan Cheese book, so I usually hold off with my grilled cheese goodness until we have a batch on hand. My Dad and Step-mom were in town for a visit last week, and I was inspired to try my hand at crafting a recipe using a batch of Slow Roasted Tomatoes I had stored in the fridge.…

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Slow Roasted Tomatoes

I received an email from Elmridge Farm last week indicating that they had an overabundance of tomatoes all ready at the same time, thanks to Hurricane Dorian. I placed an order for 25 lbs of field tomatoes, unsure of exactly what that would look like prior to walking down to the Halifax Seaport Market. It turns out that 25 lbs of tomatoes are A LOT of tomatoes! We managed to sort out how to get them all home (reusable bag + space left in our grocery cart) and then I was left with the question of what to do with all of this tomato abundance. We put a selection of tomatoes aside to use this week in addition to slow-roasting 10 pounds of them. One batch of the recipe below fits comfortably in a quart size mason jar for easy storage in the fridge or freezer. These tomatoes are delicious…

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