At the end of the summer the farm near us offers pick your own tomatoes for $1.00 a pound. Last year we hauled home fifty pounds, this year sixty pounds- trust me, that is a lot of tomatoes. It’s hard not to laugh at ourselves as we figure out what to do with the product of our well-intentioned thrift and industry. We make sauces for the winter, our own ketchup, and feast on farm fresh heirloom tomato salads and salsas. Hard as it is to believe, last week, we got tired of tomatoes but had a few dozen perfectly gorgeous, but in danger of over-ripening beauties sitting on the counter. We also had an overenthusiastic leek purchase from the farmer’s market becoming pungent in the fridge. So, we made soup. Not just any soup, but our best batch of curried tomato soup–ever. We made it up as we went along, but this is the general outline, adjust the spices and seasonings to your own taste.
Bitches on a Budget Curried Tomato Leek and Golden Raisin Soup
18-24 ripe tomatoes cut in quarters
6-8 leeks (white parts only) chopped
1/2 white onion chopped
2-3 tablespoon olive oil
1 tablespoon Muchi Curry
1 teaspoon Aleppo pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon ginger
salt and pepper to taste
1 cup golden raisins
Sweat the leeks and onion in the bottom of a heavy duty pot. Once translucent add the spices and seasonings.
Stir on low for five minutes
Add the cut up tomatoes, bring to a boil and then cook on low for twenty-thirty minutes.
Run through food mill, correct seasonings.
Add 1 cup of golden raisins and cook for another 20 minutes.
We found our soup a little sharp and corrected this by adding the sweet raisins. Serve with a drizzle of cream or a dollop of yogurt. The point is, there are no rules, let your flavor and seasoning taste run wild.