There are some staple ingredients that I always keep in the pantry. Canned tomatoes are one of them.
In case you haven’t noticed, I like the Tuttorosso brand. My nanna was ‘the help’ for the Modarelli family. Mr. Modarelli was a federal judge in New Jersey. He (an Italian) and his German wife, Florence, entertained regularly. My nanna did most of the cooking for these dinner parties and learned how to prepare meals that tasted like an Italian mama or German hausfrau was in the kitchen. Nanna’s sauce was fabulous and she passed her recipe on to my father who told me that the secret to his sauce was using the right tomato. His choice? Tuttorosso. So when the folks at Tuttorosso asked me if I would be interested in trying their new ‘No Salt Added’ tomatoes, I said I would. Other than the tomatoes they provided, I receive no compensation from Tuttorosso and all opinions about their product are my own.
The first thing that came to mind when I got the tomatoes was Cream of Tomato Soup. There really is nothing like homemade tomato soup. Personally I can’t stand the stuff that comes out of a can. It came out delicious. We ate it with Mark’s Grilled Cheese. The full recipe is below the picture.
- 2 tablespoons olive oil
- 2 small shallots, thinly sliced
- 1 clove garlic, thinly sliced
- 2 fresh sprigs of thyme
- 1 28-oz. can crushed tomato puree - I used Tuttorosso 'No Salt'
- 1½ cups low-sodium chicken broth
- ⅓ cup half and half
- Salt and Pepper to taste
- In a medium saucepan, heat the oil. Add the shallots, garlic and thyme. Cook over medium heat until the tender.
- Add the tomatoes and chicken broth. Bring to a boil. Then reduce heat and let simmer for about 15 minutes.
- Taste. Add salt and pepper to your taste.
- If you like your soup chunky, leave it alone. If not, take half of it and blend or process in food processor, then add back to the pot.
- Stir in half and half.
- Taste again for final seasoning adjustment.
- Serve hot.