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8–10
Medium
By Kim Kushner
Published 2015
I made this soup almost by accident on a cold winter day. I opened the fridge and stared at a variety of tomatoes: two large beefsteaks, some superripe tomatoes, a storage container filled with sliced tomatoes (leftovers from the bagel and lox platter I’d ordered the day before), and a box of colorful cherry tomatoes. I had to come up with something, and it was easier than I thought. I just threw every tomato I had, including oil-packed sun-dried tomatoes, into a large pot. I simmered them