We’ve gotten used to eating tomato soup made from tomatoes grown in our garden so when I made a quick tomato soup this week with canned tomatoes, we all agreed it didn’t taste nearly as good and was too salty.  At the end of last tomato season, I roasted all of the remaining tomatoes, in the oven and then ran them through my food processor (you could use a blender for this, too) skins and all, after they had cooled.  Then I poured that liquid into freezer containers.  It makes an excellent tomato soup or is a nice starter for a pasta sauce.  I’m looking forward to warmer weather and can’t wait to grow more tomatoes this year.

This is the end of last season’s tomatoes.  As you can see, I roasted everything, regardless of size, shape or color.  Tossed in for fun were a few peppers and basil leaves.  I drizzled the tomatoes with canola oil and sprinkled them with salt, pepper, and Tony’s spice.  This is a great way to use every last tomato in your garden, is easy to do, and it tastes great.  Make sure to leave a little space (head room) in your freezer containers so they don’t burst.  It can be very messy.

Weekly Meal Plan

This meal plan is from Monday, March 12, 2012 to Sunday, March 18, 2012

Monday:  pan seared swai fish, brown rice, sauteed kale

Tuesday:  vegetarian chili and cornbread

Wednesday:  (leftovers) vegetarian chili and cornbread

Thursday:  whole wheat pasta with pesto (freezer) and green salad

Friday:  grilled cheese sandwiches and tomato soup

Saturday:  oven roasted chicken, quinoa, green salad

Sunday:  bowl of bean, cheese and chicken (leftover) on brown rice with fresh salsa

My daughter made dinner on Thursday and asked me not to be in the kitchen while she’s cooking or while she’s cleaning up.  She’s 13-years-old and says she is thoroughly capable in the kitchen.  I cheered with my hands in the air and thanked her.  I wanted to hug her but she’s not much into hugging her mom these days.  My son made the roasted chicken dinner on Saturday and I took pictures and wrote down how we do it.  Two batches of cornbread were baked this week to go with the chili.  Both nights the cornbread magically disappeared.

What’s for dinner at your house?

Related posts:
My method for staking tomatoes is here and what I add to each tomato start when planting them in the ground is here.  Spices I like to cook with when roasting tomatoes are here.
Need some meal planning ideas?  Check here.  My meal planning sheets are here and don’t forget you can always try the “Food on the Table” on-line meal planning service and it’s free.