The Best Tomato Soup Ever

I know. Kinda showing off with the title thing, right?
NOT.

This soup is that good. Trust me. Its thick and rich and completely satisfying. Nothing like what comes in those red and white cans. (Sorry, but if that's your fav, best look elsewhere.) This soup is thick, like marinara, but without all those pasta carbs getting in the way. Now if you peruse the recipe, you'll see a few tablespoons of agave. Right. Sugar. Now, the four carrots going in the pot will go a long way to cutting the acidity of so many tomatoes, but, for me, not far enough. So I throw in a bit of agave. Now you can leave it until the last minute to add it. Give it a taste and see if you think it's necessary. Either way, this soup will not disappoint.

Roasted-Tomato Salsa or Salsa Asada

Preparing salsa, as you probably know, is mostly about chopping and mixing. But what you might not know is that the best salsas are those that have been allowed to sit. A homemade salsa will taste completely different after it has set on your counter for at least fifteen minutes. Only then will the flavors have a chance to mingle and become something new, something more, something that is smooth and tangy and spicy all at one time.