Woody Back’s Charred Tomato Soup, with Eggplant Chow Chow

Preheat a cast iron skillet over high heat.

Cut tomatoes in half. Arrange them cut side down in heated skillet. Cook until they have charred black and then turn the tomatoes. Cook about 2 minutes longer then remove from heat. Allow to cool until you can handle them and then pull off the skins.

While tomatoes are charring, in a large saucepan, cook the onion and red pepper over medium-high heat until they have released their liquid. Add garlic and cook 2 minutes more. Add the tomatoes and vegetable stock and simmer 15 minutes. Using an immersion blender, puree soup. Add cream and butter and puree again. Season to taste. Serve right away or refrigerate for up to 3 days.

Eggplant Chow Chow:
In a large saucepan, cover eggplant with vegetable stock and add diced carrot, celery and onion. Cook until eggplant is tender.

In a large bowl, toss minced onion, bell pepper, green tomato and garlic. When eggplant is tender, drain and add to the onion-bell pepper mixture. Transfer mixture to canning jars.

In a large saucepan, combine vinegar, sugar, mustard, celery seed, turmeric, and red pepper flakes. Bring to a boil, then pour over eggplant mixture. Cover jars and allow to cool. Refrigerate and use within one month.