The great cultural extravaganza Spanish food fight festival, La Tomatina is here. Hope you enjoyed my last year’s tomato and meat recipe, Meatballs with Fire Roasted Tomato Sauce. The fest gets popular from year to year with the streets of Bunol running blood red with juicy tomato. The festival is welcomed by singing, dancing, parades, fireworks etc.
The festival is complete fun but let's adhere to the rules as well. Just have a look:-
-Bring your goggles to avoid acidic tomato pulp going into the eyes
-Squish tomatoes before throwing on one another such that it does not hurt anyone
-Avoid bottles and other sharp objects
-Girls must wear bikini underneath clothes
-Wear tight and strong shoes.
Let's add some more spice to La Tomatina with Spicy Fire Roasted Tomatoes and Tortellini Soup
1 Clove Garlic,
Salt as required,
6 oz. fresh Tortellini,
1 quart Chicken Broth,
8 leaves chopped Basil,
1 chopped Green Chilly,
10 oz. chopped Spinach,
Black Pepper as required,
2 tablespoons Unsalted Butter,
Freshly grated Parmigiano-Reggiano,
14 oz. canned diced fire Roasted Tomatoes with liquid.
- Melt butter in a saucepan. Put over medium-high heat. Add garlic, chillies and saute until fragrant. This takes two minutes. Add chicken broth and bring to a boil.
- Now add tortellini and cook halfway for two minutes. Add canned tomatoes and their liquid. Reduce heat to simmer. Cook until the tortellini is soft.
- Stir fry spinach and basil in butter for five minutes on simmer. Add this and cheese in soup and cook for 2 minutes.
- Serve hot! I love pairing the soup with cheese and garlic bread. What do you pair it with?