This past summer I canned my first batch of fresh-from-the-garden tomatoes and have been patiently waiting to pop a jar open this winter and make a pot of soup with it. Canning fresh tomatoes for the winter is definitely something I intend to do every year from now on. The flavor was phenomenal! I served bacon wrapped asparagus along with it because why not? This recipe is really simple but will taste like you slaved away for hours on it.

Tomato Soup

Ingredients: 

2 pint jars of canned Tomatoes, or tomatoes of choice

1 cup Vegetable stock

1 clove garlic, minced

1 tsp dried Pasta/Italian herb mix

1 tsp EVOO

1/4 tsp Red Pepper flakes, optional

Salt and pepper to taste

Method:

In a soup pot, add the olive oil, garlic, red pepper flakes, and dried herbs. Saute for about 1 minute until the garlic is just cooked through and herbs are fragrant. Add in the remaining ingredients and bring to a simmer. Simmer about 15 to 20 minutes. Add salt and pepper to taste. Serve immediately with grilled cheese, croutons, or bacon wrapped asparagus.

Bacon Wrapped Asparagus

Ingredients: 

4 to 8 Asparagus spears, ends trimmed

4 to 8 slices Peppered Bacon, or bacon of choice

Method:

Preheat the oven to 375 degrees. Add a baking rack to a sheet pan and set aside. Wrap each asparagus spear with a slice of bacon and place on the baking rack. Roast in the oven until the bacon is crisp, about 20 to 30 minutes. Serve with tomato soup or as an appetizer.