2 tablespoons canola or olive oil
1 medium onion, chopped
2 cloves garlic, minced
12 large tomatoes, preferably heirloom, chopped and (peeled & de-seeded if you prefer)
2 tablespoons sugar
½ cup water
4 sprigs thyme
¼ cup heavy cream
2 tablespoons butter
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onions and garlic and continue to cook for 5 minutes until translucent. Add tomatoes and sugar. Continue to cook for an additional 5 minutes. Add water and thyme. Simmer for about 25 minutes.
Remove sprigs of thyme. Puree the soup in a food processor or with a hand blender. If you prefer a fine soup, you can pass through a sieve. If you prefer a more rustic soup you can puree until chunky. Pour soup back into the pot. Warm gently. Stir in the cream and butter. Season with salt and pepper to taste. This soup is delicious served with cornbread, either on the side, or try char-grilling a piece and floating it in the soup!
Cheddar, Jalapeno and Cornbread
Combine in mixing bowl:
2 cups organic all purpose flour
2 cups organic cornmeal
4 tablespoons baking powder
1½ teaspoons salt
2 cups unsalted butter, softened
¾ cups organic cane sugar
1½ cups creamed corn
1 cup crushed pineapple
1 cup corn nibblets
¼ cup jalapenos, finely chopped
¼ cup chives, finely chopped
2 cups sharp cheddar, shredded
Mix the dry ingredients in a bowl and set aside. In another large mixing bowl cream the butter and sugar. Slowly add eggs, scrapping down the sides of the bowl. Mix for 1-2 minutes. Mixture will break. Don’t cry! Add both corns and pineapple, mix for 1 minute. Add the dry ingredients and mix until incorporated. Fold in jalapeños, chives and cheddar.
Transfer batter to an 8 x 12 greased baking dish and bake for 25 to 30 minutes or until a toothpick inserted into the centre of the cake comes out clean.