It was one of those cold afternoons in early winter when it gets dark early. Six p.m. and already
pitch black. The produce seller who stakes out the corner of 68th Street and First Avenue was just finishing up for the day as I was walking past on my way home. He had a bunch of near rotten tomatoes he was trying to unload.
Soft as pillows, clearly about to burst, his tomatoes clearly wouldn’t last another day. (Truth be told, they were so old, he probably shouldn’t have been selling them at all.) He offered me the lot — a whole bag’s worth — for a $1. I couldn’t resist. Surely there would be something I could do with these tomatoes so they wouldn’t go to waste.
Once Home, I Flipped Open My Fanny Farmer Cookbook in Search of a Recipe for Tomato Soup
(My mother gave it to me over 30 years ago when I moved into my first apartment.) Surely enough, on p. 58 I found a recipe for cream of tomato soup. Luckily, I just happen to have a small amount of heavy cream left over from a less extemporaneous recipe. I immediately whipped up a batch, in anticipation of what I expected to be a great bowl of tomato soup.
Ask me how resourceful I felt! Ask me how satisfying that soup tasted going down!
When was the last time you made tomato soup — or any other kind of soup made from overripe produce?
Rescued some food before it went to waste? Please tell all.