We had too many seedlings to plant and so Monica also used them for the dessert for a tomato dinner: sweet tomato gelée and cream garnished with the tiny leaves. The tomato soup here also gets an assist from larger stems and leaves that are removed at the end, but very small, tender leaves from young plants (or volunteer seedlings) make a nice garnish as well.

　　

Ingredients

serves 8 to 10

　　4 pounds (about 20) very ripe plum tomatoes, peeled, halved, and seeded, juice reserved

　　Kosher salt

　　3 tablespoons unsalted butter

　　2 cups minced onions (about 3 small)

　　2 large garlic cloves, minced

　　1 tablespoon all-purpose flour

　　1/4 cup dry sherry

　　1 tablespoon tomato paste

　　Teaspoon cayenne pepper

　　1/2 cup heavy cream

　　2 cups whole milk

　　A handful of tomato stems with leaves

　　Freshly ground black pepper

　　

Step 1

Cut the tomatoes into 1/4-inch cubes, put them in a bowl, and season with 1 teaspoon salt.

　　

Step 2

Melt the butter in a heavy nonreactive pot over low heat. Add the onions and garlic and season with 1 teaspoon salt. Sauté the vegetables for 12 to 15 minutes, until they are soft.

　　

Step 3

Raise the heat to high, stir in the flour, and cook for 1 to 2 minutes. Pour in the sherry and scrape the bottom of the pan as it bubbles away. Stir in the tomato paste. Add the tomatoes and their juice, 2 teaspoons salt, and the cayenne. Reduce the heat to medium-low and simmer for 10 minutes, until the tomatoes are tender.

　　

Step 4

Stir in the cream and then the milk. Reduce the heat to low and cook for 5 minutes. Remove from the heat and add the tomato stems. Let steep for 10 minutes; then remove and discard the stems.

　　

Step 5

Before serving, reheat and check the soup for seasoning. Add a little water if the soup seems too thick, and serve with freshly ground pepper at the table.

　　Cooking in the Moment