I made a variation of tortilla soup tonight, which, though delicious, suffered from my inclusion of subpar tomatoes. I even roasted them in the oven in hopes that would make them sweeter, but they were less flavorful and much more acidic than I like. I should have held out for my usual "Ugly tomatoes" in the local supermarket, but I was trying not to make multiple grocery store stops today.
I'm a Connecticut Yankee with no native tomatoes in sight anytime soon. What do you use when you can't go native--do you use canned tomatoes? Last time I made this, I roasted uglies and they were much tastier. Just wondering if canned is a better option this time of year. I noted a RIck Bayless recipe for Sopa Azteca calls for a can of fire-roasted tomatoes. If only I knew where to buy such a thing.
By the way, I made my soup with chicken and spinach sausage instead of chicken just to give it a try. I will make it this way from now on!
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