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Tomato Sauce Soup

Martha Stewart gets a bad rap. And in my house, so do tomatoes. 

  

For the record, I’m a fan of both. A woman who has built an empire off of homemade lemon curd and gardening tips must be doing something right.

And those tomatoes? Look at those beauties. They’re like jewels.

Between our CSA box and good friends with abundant gardens, my tomato collection was plentiful. So I turned to Martha for a simple tomato sauce recipe.

  
You’re supposed to score the bottoms of the tomatoes and then blanch them for 30 seconds in boiling water, followed by 30 seconds in an ice water bath.

  
With all of the cooking I’ve done, you would imagine that I might have done this before.

 Nope. Never. But it worked like a charm.

  
The tomatoes are sautéed with olive oil and garlic, and then simmered for 15 minutes before you purée them.

  
This recipe made a LOT of dirty dishes.

  
But it was so worth it! I strained the final product through a sieve to get rid of the seeds and I realized that my tomato sauce was pretty thin. Kind of like soup. A taste confirmed that I should absolutely eat this by the spoonful.

  

I realize that the soup looks very orange, but I blame much of that on my maroon countertops. You’ve helped me with soup, Martha. Now help me replace my countertops!

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