We had great dreams for our tomato crop this year. We had so many tomatoes green tomatoes leading up to Labor Day just waiting for their time to shine. It was our largest crop of tomatoes so far. It has also now become our largest crop of failed tomatoes so far. I was so looking forward to Bryant Terry’s Chilled Heirloom Tomato Soup from Vegan Soul Kitchen. The rain hit right after Labor Day. Nothing else ripened and we were only able to harvest a couple handfuls of cherry tomatoes. I decided to go ahead and make the soup, but I had to supplement with some organic vine tomatoes from the co-op.
I had to put off making the soup for a couple days because we had clearly entered fall and it was so cold. The idea of chilled soup made me even colder. In the interim, we had a lot of green tomatoes. I went back to Vegan Soul Kitchen. I found the recipe for Fried Green Tomatoes. It also included a recipe for Creamy Celeriac Sauce, but I did not make that. I offered up Portland Ketchup as a condiment, which I hope is not an insult to Bryant Terry. I had never had fried green tomatoes before so I didn’t even know if I would like them. The ketchup was a peace offering to Henrik, who had a bit of a fussing fit about an unknown menu item before dinner started.
I had a package of Bob’s Red Mill cornbread mix on hand. We ate the fried green tomatoes with ketchup and the cornbread with honey. It was a huge hit with everyone. I fried tomatoes forever and we had a lot of leftovers. We had the leftovers for lunch the next day and the tomatoes might have tasted even better. The tomato soup was good, but nothing to sing about. So, I have shelved my Chilled Heirloom Tomato Soup dream for another year. And, if we have tomatoes remain green again next year, we will have Fried Green Tomatoes to look forward to!