I genuinely love them more than other fruits, even the sweet ones.
I never lost my love for tomatoes.
When I first started cooking for myself, I would buy pints of cherry tomatoes, slice them and add them raw to cooked pasta. I would saute them with vegetables, basil and garlic, and eat them over rice.
When I was wondering around my apartment today after work, I had an overwhelming desire for tomato soup, preferably paired with a grilled cheese sandwich. I don't think there has ever been a more perfect pair. Although someone left a half quart of milk in my refrigerator after the seasonal cookie festivities, and I could have hypothetically made the cream of tomato soup that traditionally accompanies a grilled cheese, I lacked the bread to make a grilled cheese. I also had a half cup of white beans I had cooked on Sunday languishing in my refrigerator, lonely and begging to be used.
So I did.
1.5 cups cooked white beans, and approximately 1/2 cup cooking liquid if from scratch
7 oz canned tomatoes with liquid (1/2 can)
1 carrot, peeled and sliced
1/2 onion, chopped
2 cups stock