I’ve already had dinner. I made a soup that I first tried earlier this summer. It’s the roasted tomato soup from Tyler Florence. It really is a once or twice a year soup. The tomatoes come from my garden, which I hardly water – hopefully increasing the sweetness of the tomatoes – a technique called “dry farming” they say. The tomatoes were a mix of red cherries, black cherries and other larger heirlooms. The heirloom tomatoes in my garden are much smaller than the ones I’ve seen the couple times I’ve been able to spot them in farmer’s markets. The tomatoes were planted in my room around January or February in my room under a homemade light setup. They were nourished under the southern sun amazing my loved ones and me with their heigth and sprawling dense growth. Now, they bring bittersweet, literally, feelings as we pass into fall. This soup was delicious. What I really like doing is tearing homemade rosemary focaccia and soaking it in the soup. It’s like dumplings. Click here to see the recipe for the soup.
