Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
You guys. Where has 2016 gone already? How is it almost the end of April?
This was my thought this weekend as I was planting my tomato starts. Not in the ground – I was planting the seeds to grow starts. Out here in Portland, it’s not really warm enough to plant tomatoes until the end of May or early June. But I still think I’m a little late to be planting my own starts. Oh well. I am never perfect, but I usually grow quite a few tomatoes when all is said and done! Ah, tomato season. It’s only a few months away.
I’ve already started buying them again. I almost never do during the winter, because I know how far they have to travel and I can taste how bland they are because they weren’t allowed to ripen properly. But it’s getting to the time of year when they are a little sweeter, and a little less expensive, too. I haven’t been able to resist picking up a pint of cherry tomatoes each week. I could have worse habits, right?
Sunday we were craving a simple dinner. We spent a lot of time on the yard this weekend, baking and doing a cupboard cleanse (aka throwing out old stuff), and we felt pretty productive, but ready to relax. And frankly, I do not know a better simple comfort food than pasta. But I wanted to do something a little different this time, and I put some buttermilk and bacon in the mix. It was a good decision.
For best results, I recommend making this pasta about an hour ahead of time, so you can chill it before enjoying. Do not add the basil until you’re ready to serve.