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Fresh Tomato Soup
8 medium tomatoes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups lowfat chicken broth
Drop tomatoes in a pan of boiling water for 15 to 20 seconds. Immediately rinse with cold water. Remove skins. Cut in half crosswise. Squeeze out and discard seeds. Combine tomatoes and remaining ingredients in slow cooker. Cover. Cook on LOW for 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls. Italian or plum tomatoes are ideal for this dish, but regular tomatoes may be used. Serves 6
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it.
~Aldous Huxley
South Pittsburgh, Tennessee, better known as "The Cornbread Capitol of the World," has an old ordinance pertaining to the cooking of this southern staple. The law declares: "Cornbread isn't cornbread unless it be made correctly. Therefore, all cornbread must be hereby made in nothing other then a cast iron skillet." Those found in violation of this ordinance are to be fined one dollar.
