I confess. It’s a problem. It started innocently enough. In the beginning, I simply saw the sign at the farmer’s market stand that said “tomato seconds,” and was moved to buy a carton.

Towards the end of the market season, when I saw that sign, I instinctively said, “I’ll take all of them.” We all need a home, including those “secondsâ€.  How could I walk away from their collective plea when they had been given that label – “secondsâ€.  I’m not knowledgeable in preserving tomatoes, but something inside me thinks that if I don’t buy them, no one else will (not true). Here’s what I have been doing with all the glorious tomato “seconds” …

I boil the tomatoes for 1-2 minutes and remove the skin

I puree the tomatoes and place in a freezer bag for freezer storage. The  puree is perfect for soups, vegetable smoothies, and sauces.

Tomato Butternut Squash Soup with French Bread Crouton

If you are a farmer and sell tomatoes, and you see me walking towards your stand, quickly pull out the sign that says “seconds,” and I will feel the need to buy all the produce that need my rescuing.

An intervention may be necessary next season! Hugs, dana

Tomato Butternut Squash Soup {Vegan}

You will need:

1 whole butternut squash, cut in half, seeds removed

3 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

6 cups vegetable broth (I use low sodium)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

15 ounces (weight) tomato puree

approximately 5 sprigs fresh thyme leaves (I like more, but this is a good starting point)

Here’s how:

Preheat oven to 450 degrees.

Place the squash cut side down in a large baking dish. Add 1 cup water and 1 tablespoon of the olive oil to the dish.

Roast 35-40 minutes, until the squash is soft and tender to the touch.

Heat the remaining olive oil over medium heat in a soup pot. Add the onion and cook and stir about 7 – 10 minutes, until the onion is soft and translucent. Add the carrot and celery and cook 7 – 10 minutes longer, stirring constantly, until the vegetables are soft.

Add the broth, salt and pepper;  simmer  (uncovered) approximately 20 minutes.

Remove the squash from its skin by scooping out the flesh with a spoon. Add the squash flesh to the soup. Simmer about 20 minutes longer.

Add tomato puree to the soup. Simmer for approximately 10 minutes.

Remove the soup from the heat and allow to cool slightly. Puree the soup in batches until you have reached your desired consistency.

Return the soup to the pot –  add fresh thyme and additional salt and pepper if desired. Reheat the soup on low if necessary.

Note :: my butternut squash puree was approx. 25 ounces (weight)

 For a short video on boiling the tomatoes see our Family Dinner Video | Tomato Capellini 

 

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