Today's lunch was grownup versions of a classic American combination: tomato soup and grilled cheese sandwich.
The soup was easy. All I did was heat up a quart of the tomato sauce I posted about yesterday, and stir in half a quart of lowfat milk once the soup was heated through. The key is to not cook the milk too long, and to whisk it as it goes into the sauce so the milk doesn't curdle in the acidic sauce. A little salt and pepper with the addition of milk is good too.
For dipping in the soup, we had grilled cheese sandwiches with sliced heirloom tomatoes. There's just something about dunking a melty sandwich into a bowl of creamy soup that works for me.
And, just to really get some overkill on the tomatoes, we had a bowl of raw tomatoes too. In case you couldn't tell, the $15 case I got is really going far around here. I've made more than three quarts of sauce and we've had raw tomatoes almost every night since Wednesday. And we still have at least half a dozen to go! Luckily, neither of us is really tired of tomatoes yet. 
2 comments:
Try raw tomatoes with sugar sprinkled on top... very popular Shanghainese way of eating tomatoes...
The Shanghainese just want to eat sugar on everything. Heeheehee...
Just kidding, the Taiwanese picked up on that too. Sometimes you can get them on the street stuffed with sour plums or rolled in hard candy like a candied apple. I prefer my tomatoes salty unless I'm sauteeing them with scrambled eggs. Hm, maybe I'll go make that right now...
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