The not -quite- ready heirloom tomatoes are getting ripe on the vine and I am salivating for this seasonal summer favorite. It's been raining alot here in Atlanta, and it's been an unseasonably mild summer so far. The tomatoes have been quick to grow, but slow to flower. Gonna be a few more weeks before the farmer's bring their bounty to the markets and my plants in the garden will yield their fruit.
Thinking of the crimson jewels off the vine, one rainy Saturday, I created a quick and easy recipe using one of my favorite staple tomato ingredients from the pantry. A delicious substitute until the fresh tomatoes arrive.
Tomato soup made with Passata. {passata means "passed" in Italian- as in passed through a food mill or sieve}. Seasonal tomatoes fresh from the farm that have are picked and processed and made into a smooth red liquid. This process retains all of the color, vitamins and nutrients, without any of the bitter skins or seeds. So, good and good for you! No substitute for the taste of fresh tomatoes, but definitely a delicious way to satisfy you until they arrive.
This recipe is ready in 5 minutes!! No, really. I'm definitely giving Rachel Ray a run for her 30 minute meal......
PASSATA AL POMODORO SOUP
1- 1/2 cups Passata tomato puree
2 cups chicken or vegetable stock
1 tsp.sea salt
In a small saucepan, heat the passata and stock over medium low heat. Season with the salt. Heat just until soup comes to a low simmer. Spoon into shallow bowls. Garnish with a basil leaf.
serves two.
Buon appetito!
copyright 2009 Alisa Barry
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