Do your tomato plants look as bad as mine do this time of year? But do they still have plenty of partially ripe and/or unripe tomatoes on them? This weekend I plan to harvest all the tomatoes that are left on my wilted plants and bring them inside for a little TLC. I’ll leave the ones that aren’t ripe yet on my window sills to ripen and the others, which aren’t as flavorful now as their lovely predecessors were, are going into the oven for a makeover. It is amazing how wonderfully delicious tomatoes become after half an hour to forty-five minutes in a very hot oven. It’s quite a transformation. But don’t take my word for it, try it out for yourself you’ll be surprised!
Tomato & Eggplant Soup
Slightly adapted from Tartelette
About 10 medium sized Tomatoes (or lots of Cherry/Grape Tomatoes)
2 large or 4 small Eggplants
1 large head of Garlic
Salt and Pepper
Heat the oven to 450° F or 230° C. Wash and cut the top end off of each eggplant and then slice them in half the long way. Wash and cut the tomatoes in half and cut out the hard core near the top. Line a baking sheet with parchment (baking) paper and place the eggplant and tomatoes cut side up on the tray. Cut the top off of the garlic so that you can see the inside of each clove, but don’t cut too much off! Place this on the tray with the others. Cover everything with a liberal amount of olive oil and season with salt and pepper to taste. Bake for 30-45 minutes until everything is golden brown and soft. Let everything cool slightly, until you can handle the garlic. Remove the garlic from its casings and then carefully transfer everything* to a blender (in batches) along with the drippings from the pan. Blend until smooth. Add a little bit of water if the soup is too thick in the blender. Serve garnished with sun dried tomatoes and/or a drizzle of olive oil. Serve immediately.
*You can easily remove the skins from the tomatoes at this point and if you prefer no bits of skin you should remove them before transferring everything to the blender.