Tomato Porridge

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Today
being Farmers' Market morning
I purchased beautiful fruits
and vegetables
breads, cakes
and flowers


But when I began
to restock the fridge
I saw that I had
once again become swept away
by the bounty
and bought too much...



Left over from the previous week
I had tomatoes...

and sour dough bread

which meant
that for dinner
we would have
Tomato Porridge...

First let's wash and prepare
these Big Reds
(which is the lovely name
of the tomato man's stall)

and chop roughly...

Now saute onion and garlic
'til transparent
add tomatoes, stock, wine
salt and ground pepper
and simmer

At this time
prepare your stale bread
and send husband out
into the dark night
to trim the basil plants

then grate your cheese,
I used Parmesan
as had no Pecorino handy

fortify yourself
if necessary
with a chilled New Zealand Sav Blanc
called toi toi

from the Marlborough region

then add your bread
and simmer 2 minutes only
before you turn off the heat.
Add the cheese and torn basil
and let the soup rest

The recipe says rest for an hour
and eat at room temperature...
But I can't wait that long
and also like it hot...

don't forget
before you serve to add
the Red Wine Vinegar

Ladle then
lace the bowls
with threads of oil...
and now you are ready

for Tomato Porridge



Yum...





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Tuscan Tomato Porridge


3/4 cup olive oil
4 garlic cloves
1 large onion
salt and pepper
2 1/2 cups stale bread
(some breads will porridge up more than others)
8-10 large tomatoes
6 cups stock
1 cup wine
1 cup Pecorino cheese
1/3 cup basil
1/2 teaspoon red wine vinegar

• Saute onion and garlic
• Add tomatoes, stock , wine, s&p and simmer 10 minutes
• Add bread and simmer 2 minutes
• Remove from heat
• Add cheese and basil
• Rest 1 hour (or 10-15 minutes if hungry)
• Stir in red wine vinegar
• Serve at room temperature with threads of oil
• Delicious

Post Script : Written on Sunday evening




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