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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, August 14, 2007

Food mill makes tomato soup


I spent a few days late last week scouring the basement to find my handy-dandy, long-trusted food mill. I actually own a couple of them, and have always relied on the old-fashioned type (in the wiki picture) to make tomato soup in late summer (i.e., now) and applesauce in the fall. I always picked them up at garage sales for next to nothing, though I see you can buy modern ones for a lot more.

Making tomato soup with tomatoes from my garden is a rite of summer. Even more so this year since my tomatoes were crap last year, so I couldn't make any then (and have had none in the freezer to eat in a while!)

It's simple: wash and quarter tomatoes; throw them in a big pot and cook them down on medium high heat. They soften in an hour or so... Cook uncovered so they boil down a bit.

I then covered mine and left them out overnight. In the morning, when they were cool, I ladled some into the food mill (set atop another pot) and milled away. The mill separates the seeds and skins, and leaves just wonderful, clear tomato soup. You can cook it down as long you want, and season to taste - mostly with sugar, sea salt, and a bit of ground pepper.

I froze about 8 containers of this and am a happy camper. We'll pull them out in the fall and heat up the soup, and throw in a couple cups of cooked elbox macaroni. A simple, nutritious soup for a quick meal. Yum.

Now I'm hoping the tomatoes keep on coming so I can make some more.

Did I mention I loved my food mill!? I have to make applesauce this fall. Mmmmm....


5 Comments:

at 5:10 PM Anonymous nicejewishgirl said...

Question: I see food mills all the time at thrift stores, but I've always been hesitant to purchase one. Is there supposed to be more than one disk inside? I rely on my immersion blender for pureeing soups, but if tomato seeds are not removed first the soup can become bitter. (Incidentally, thrift stores are a great source of foodie items. Just last week I purchased two baking tins for madelines as well as some 1940's bakelite handled kitchen gadgets for about a quarter each.)

 
at 9:21 AM Blogger Cin Twin1 said...

You know what I just realized....after reading about the yummy and satisfying results of making your own tomato soup, I have Campbell's tomato soup for lunch today......i wonder if they sell homemade soup at Findley's? I don't own the equipment to make it, and I second guess the taste of things I make for the first time! I do have some homegrown tomatoes from my mother in law that I plan to slice, and roast in the oven with olive oil, salt, pepper, and dill tonight to go with dinner. Any other uses for those many tomatos?

 
at 9:31 AM Blogger Stepf said...

Dry them using a food dehydrator. You'll have "sun-dried" tomatoes all winter. Or cook up a basic marinara sauce and freeze. You can thaw it and doctor it up as you like.

 
at 4:40 PM Blogger Julie Gaw said...

nicejewishgirl - mine doesn't have a disk inside - it's just like that first linked photo - so i'm not qualified to answer. my soup's never been bitter, though i am always amazed how much sugar i add (a couple cups for a bit pot of tomatoes). btw LOVE anything w/ bakelite handles!! i recently purchased my great grandmother's secretary/desk, which is in a gorgeous wood grain and has these fabulous bakelite handles. :)

 
at 7:30 AM Anonymous nicejewishgirl said...

Thanks for the information. Next time I see one I'll buy it. Here's a recipe for the Bonbonerie's Tomato Dill Soup. Incredibly easy and very good. I make it frequently in the winter with Glen Muir canned tomatoes (or San Marzano), but I'm sure you could use really good fresh summer ones as well.

1 large can of tomatoes (preferable organic)
1 Tbsp olive oil
1 onion
2 tsp dried dill or 4 tsp fresh
1 container of chicken broth or vegetable broth (if I don't make my own chicken broth I use Swanson's organic in the aseptic package. It's always highly rated for store bought.)

Chop the onion and saute in olive oil until wilted. Add the tomatoes, chicken broth and dill and simmer for about 20 minutes. Puree in a blender or use and immersion blender. Wasn't that easy?

 
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