Last week my husband and I spent an evening canning tomatoes. It’s that time of year where everyone’s plants are finally producing, leaving some extras for us to can. And I’m so glad, because I’d already used up all my canned tomatoes from last year. They are just too good with all that Italian food that winter weather seems to call for.
Since I knew I’d be salivating over the smell of the tomatoes the whole time I cut them up, I decided to make tomato soup for lunch just to curb my tomato appetite.
I got out my big cast iron skillet with the “drip-drop” lid, and sauteed a sliced onion in a dab of good old fashioned bacon grease. I added chopped tomatoes, a whole head of minced garlic, and more than a dash of salt and pepper.
Topped with some fresh parsley and basil, it was the perfect companion to the French bread I’d just pulled out of the oven. And I made it through canning tomatoes that evening without eating too many cans’ worth!
