If tomatoes are the ideal summertime fruit, then why do we insist on always making the same caprese salad? Maybe it's time to stop boring your dinner guests. Almost anything can, and should, be done to summer tomatoes (except refrigerating them, which will only lend a metallic taste to the fruit's otherwise sweetly acidic flesh). Each of the techniques described here has been
simplified to its fundamental steps – you won't find exact measurements, and only a few request a specific variety of tomato – so feel free to experiment. One tip: Always use salt. It's a surefire way to enhance a tomato's already remarkable flavor.
Cook superior tomato soup. Spread chopped and strained tomatoes on a cookie sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes in a 450¼ oven. Heat some olive oil in a saucepan, and cook diced celery, diced carrots, diced onions, and minced garlic for about 10 minutes. Add the roasted tomatoes and the juices. Add some chicken broth, some butter, and a bay leaf. Simmer for 20 minutes, until vegetables are tender. Add some chopped basil. Puree until the right consistency.
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