Every summer I go on a quest to find the perfect tomato tart or tomato pie recipe. Last year I made two epic failures, neither of which you read about here. Both contained copius amounts of shredded cheddar cheese and heaps of full fat mayonnaise – which, duh – I should have been able to tell by simply reading through the recipes that they wouldn’t be good (and that’s coming from someone who’s a self-confessed mayo fan). But that’s definitely not the case with today’s recipe – and there’s not a lick of mayo in sight.
I realize it’s the middle of August and we shouldn’t dare think about a steamy bowl of tomato soup for another three months, but I just had to seize the opportunity. Stem tomatoes are on sale this week for .99 a pound. 99 Cents!! A pound! I’m sorry, but this calls for a batch of soup. If you just can’t stomach the thought of soup in August, then make it now and freeze it for later.
I had a little bit of extra time on my hands yesterday afternoon and was really in the mood for pasta. We had a big fire going, football on TV … my girls were building a gingerbread tree (don’t get excited, it was from a kit), and red sauce was calling my name. I took a peek at the sale ad and whadaya’ know? Most of the ingredients for my favorite lasagna are on special this week!
Good Monday afternoon! What a terrific weekend it was — great weather, good food, and fun times spent with some of my favorite people. The only bummer is that the Packers lost, but what an exciting game! I had it on in the kitchen while I was prepping this delicious Sunday supper.
Color me happy, my food blog friends! I’ve been waiting all summer long to share this recipe with you and the time has come. TODAY! Get ready for the most delicious version of pesto you’ve ever had, and I am not fooling around.