Today is Good Friday, which means no meat for me. I made a simple breakfast of just some scrambled eggs spiced up a little with Frank’s Red Hot. I haven’t had lunch yet because I’m trying to get some stuff done…but I may end up eating a salad. For dinner though…
Yummy Tomato Soup
- 4 large ripe tomatoes
- 1/2 medium yellow onion
- 5 garlic cloves
- 1 TBSP EVOO
- 1 TBSP chopped parsley
- 1 1/2 C. vegetable broth
- 2 TBSP tomato paste
- Salt and pepper
Preheat the oven to 350 degrees. Cut the tomatoes and onion into wedges and place in a bowl. Drizzle with the EVOO, salt, pepper, and chopped parsley, then spread on a baking sheet. Tuck the garlic cloves into a tomato. Cook for approximately 40 minutes until the tomatoes are reduced to about half their size. Remove and let them cool. While they are cooling, warm the vegetable stock in a large pot, and stir in tomato paste. Add the tomatoes, onions, and garlic into the broth and simmer for 8-10 minutes. Use an immersion blender to puree in the pot until smooth. Salt and pepper to taste…and ENJOY!
What is everyone making for Easter? I will get some recipes up soon!
“Even the darkest night will end, and the sun will rise.”