Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
File this under “make it tomorrow.” There’s not a lot of time left to have peaches AND tomatoes. The end is nigh.
Dave and I shared this for lunch, by the way. That’s a lotta burrata. And while I definitely *could* eat that much on my own, it’s probably not a good decision.
I can’t believe it’s already Labor Day weekend. Dave and I are headed down to wine country for one of our days off. We might venture off for a hike and/or a u-pick as well (I love that about Oregon: the list of things we could do that are 90 minutes away include skiing and the beach; wine country and hiking; water sports and more). Dave’ll be traveling quite a bit once September actually hits, so we’ll be taking it relatively easy and hanging out with friends in town, as well.
And of course, we’ll be cooking.
I haven’t made any plans yet, but rest assured. There will be tomatoes.
And who are we kidding? There will be more burrata.
Here’s what you need for a large salad, meant to be shared:
2 cups cooked quinoa
1 medium peach, sliced to 1/4 inch thickness
1 small tomato, sliced to 1/4 inch thickness
Handful (1/2 cup?) of cherry tomatoes, sliced in half
1 ball of burrata
Coarse salt and freshly ground black pepper
Best quality olive oil
Best quality balsamic vinegar
Fresh basil, chiffonaded
Build the salad with the quinoa first, then sprinkle the tomato and peach pieces so they are all mixed up.
Top the salad with burrata, salt, pepper, olive oil and balsamic vinegar, and finally, finish with fresh basil.
You may want to serve with baguette slices, or not.