Homemade

Since we moved to Washington we have been trying to move away from processed food and toward whole and homemade. I'm experimenting with new and fresher meals with lots more veggies! 

Another change in our eating schedule has been that Tim now eats lunch on the boat instead of taking left overs from home. That means that we are eating each meal I cook for 2 nights (I always end up with a meal that serves 4) and I am coming up with lunch alternatives for myself.

I thought about buying cans of soup and lunch meats - but that doesn't follow with our goal to reduce processed foods, so instead I am making lunches from scratch that will last several days!!

My first recipe is for Roasted Tomato Soup and it turned out to be both easy and delicious - PLUS I have enough for 2 or three more lunches besides today. 

I took pictures during the process, unfortunately they don't really look like the food blogs I read... so bear with me!

Roasted Tomato Soup

Ingredients:

4 large tomatoes, cut into wedges

1/2 yellow onion, cut into wedges

3 cloves garlic

1 Tbsp chopped Italian Flat Leaf parsley

olive oil

salt and pepper

1 1/2 cups broth (I used vegetable)

1 Tbsp tomato paste

basil & oregano to garnish (optional)

 Preheat oven to 350 degrees and place tomatoes and onions on a pan, tuck the garlic into the tomato wedges so that it doesn't burn. 

Drizzle everything with olive oil and top with salt, pepper and parsley.

Roast for 30-40 minutes until tomato is shriveled but not burned - I had to do 45 minutes.

 Next heat the broth in a large pot and stir in the tomato paste. Once it is warm, add in everything from the pan. 

Simmer and stir for 5-10 minutes.

Blend with an immersion blender (or in batches in a food processor) until the consistency is as smooth or chunky as you would like.

I served mine with mozzarella cheese and a slice of tomato basil bread!

Bonus cute picture of the puppies checking out something in the woods;)

~Katie