If you find yourself walking through a farmers market or grocery store lately then you are sure to find plenty of heirloom tomatoes.
Walking through the Union Square Farmer's Market early this morning I decided to pick up 6 tomatoes a clove of garlic and head home to make some soup.
This recipe is quick and easy and can be eaten as is for a nice gazpacho feel, it can also be added to for a filling dish, and for those with no dairy allergy feel free to add some cream for a thicker texture.
6 Heirloom Tomatoes
2 Cloves of Garlic
1 tbsp Butter
Salt and Pepper (light seasoning)
First place the butter and oil in the pan and let heat up, once the butter is melted place the crushed garlic cloves and let simmer. Next add the sliced up tomatoes to the pot. Stir the tomatoes for a minute and then cover and let sit.
Check the pot every few minutes to stir. Once the tomatoes have softened and fallen apart lower the heat to let the pot simmer.
Once the soup is made you can go ahead and choose to eat alone, place in a bowl and top with some fresh basil and parmigiana if you do not have a dairy allergy.
As I mentioned there is a lot that can be done to this dish, stay tuned for a follow up recipe...