Storing away the flavors of summertime
Julie Govette keeps her winter stores full of jarred fruits and veggies to keep the flavors of summer around all winter long.
- Tomato Basil Soup
1 pint canned tomatoes (or 2 cups fresh, peeled tomatoes)
1⁄4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1⁄4 cup chopped fresh basil leaves
1⁄2 cup heavy cream, optional
Freshly grated Parmesan cheese
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with half of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
Top with Parmesan cheese.
Posted: Friday, October 4, 2013 9:32 am
The sweet heat of summer is long gone. With it, all the fresh peaches, melon, squash and berries we have grown used to picking up at the Downtown Lodi Farmers Market have vanished.
But some Lodi foodies put their preserving skills to work at this time of year to wrap up summer in jars and freezer bags. In January, when the rest of us are dreaming of juicy strawberries purchased at a roadside stand, those who thought ahead will be spreading homemade jam on their toast and adding locally grown berries to their smoothies and salads.
Food and wine
Friday, October 4, 2013 9:32 am.