rjschwabe

Patron

I made this on Sept 20, 2026: Cut a half sheet pan worth of whole tomatoes from my garden, cutting out the core, covering them with olive oil and salt. Roasting them for 40 minutes. In a second pan I roasted Red Peppers that I got from Produce Junction (long red peppers, not red bell peppers, unsure about that), and a candy onion from a local farm market. And I added chicken broth to the mixture. I meant to add chicken stock, but I grabbed the wrong package at the grocery store.

My wife and I ate the soup hot, and did not add any cream or ricotta to the mixture, as I wanted to have it 'pure', mostly to adjust flavor wise if needed.

The soup was perfectly good. A good use of resources. The flavor on its own did not warrant the time spent on it, as it was missing something. But was well worth using the tomatoes from my garden in the effort. I do want to readjust some seasonings and try it with cream, ricotta, or even greek yogurt to see where it goes.

Made this with homemade lime crema and no peanuts. It was good. I think I need more ripe mango the next time.

03/06/2026 - I made this salad, as I got a small head of Pac Choi/Baby Bok Choy with my Philly Foodworks order. This was delicious. The only change I made was that I heated up the brown sugar, which made it more syrupy. I will have to see if doing it normally changed the flavor and the texture of the dressing.