You ’ve made numberless salads and salsas , evenpickledandfrozenthem , but if you ’re like me out here in zone 10b , you ’ve still got those later - time of year cherry tree love apple come out your ears . Here ’s one last way of using them all up with a minimum amount of sweat — a cerise tomato bisque for busybodied people who do n’t want to spend hours desquamation , slit and dicing tomatoes .
With fall formally here , I go into soup style . I love a blistering , square soup when it ’s cold alfresco ( and by “ cold , ” I think of under 65 ° F … what can I say , I ’m a SoCal gallon ! ) . soup run to be fairly time - consuming for what they are , so I like to make a immense bubbling pot to consume all day .
But this cerise tomato bisque is so downcast - criminal maintenance — so simplethat I would n’t even call it a recipe — you could start it in the break of day with only ten moment of prep , carry on your chores around the house , and number back to a delightful luncheon .
This type of “ recipe ” is also open to all sorts of variations , such as summate diced onions or perhaps a Parmesan rind to the stock — but this is for busy people , after all , so I ’ll keep it short and sweet .
Wash , dry , and destem your cherry red tomatoes .
In a heavy pot over medium to average - high heat , saute some garlic in olive oil color — the more the good , more than you think you actually demand . In keeping with the simple-minded theme , I just peel the clove and blast them with the side of my knife .
floor the Lycopersicon esculentum into the pot and stimulate them around . Do n’t be afraid to putallyour tomatoes in there — I replete my kitty to the brim . As the love apple wangle down , their volume will boil down greatly .
Cover with a hat and let the tomatoes simmer in their own juices . To get things kick - start , you’re able to also crush some of the love apple with a wooden spoonful or spud masher , or just let them break open on their own as they fudge .
After an hour or so , give the tomatoes another stir and throw in a smattering of overbold herbs ( I used basil , parsley and oregano ) and several turns of cracked black Piper nigrum . If you want an extra kick , you’re able to impart in a spoonful of red pepper chip too .
Re - cover and let the soup stay on simmer for another hour . When most of the tomatoes have broken down and the bulk has reduced by almost half , shake up in some expectant whipping cream and more seasoner to savour . If you do n’t like such a chunky texture , you’re able to puree it with an ducking blender . Usually I detect it the perfect consistency , so I serve as - is .
With cherry tomato plant , the bisque ask on a shining flavor that I receive very refreshful and unlike from traditional tomato soup .
And if you end up with leftovers , it also freezes well , so you’re able to still enjoy a little taste perception of summer through the wintertime .
