Frozen tomatoes

click photo to enlarge
The tomatoes in the greenhouse are green and growing nicely. Those outdoors are ready to set but mainly have yellow flowers showing where each fruit will appear. And in the kitchen the tomatoes of last year are regularly being turned into bowls of soup.

Today's photograph shows some of those frozen tomatoes, out of the freezer in a bowl, thawing out before being prepared for soup making. I always like to see them with the brightness of their shiny red skins subdued by the covering of frost, so I thought I'd photograph them before they're all gone and newly picked tomatoes take their place.

© Tony Boughen

Camera: Canon 5DMk2
Mode: Aperture Priority
Focal Length: 100mm Macro
F No: f2.8
Shutter Speed: 1/13
ISO: 100
Exposure Compensation:  +0.33
Image Stabilisation: On

Soup, condensation and home-cooking

click photo to enlarge
There was a time, during my childhood in the 1950s and 1960s, when I sampled a range of the tinned soups that manufacturers placed before us. Some of them tasted fine, but others were pretty gruesome. I had a liking for pea and ham, and some cream of mushroom soups were quite palatable. Chicken soup was usually pretty dire, I recall, and oxtail soup wasn't far behind. However, the worst was probably tomato soup. The recipe in those days included quite a bit of salt and sugar, and it was this combination hitting the back of your throat that you remembered from a bowl of tomato soup, rather than the flavour of the fruit.

These days the only soup that I eat is prepared at home, and it surpasses shop-bought soups in the way that home-made bread eclipses the industrial flour-based product of the superstores. Quite a few of our soups are made with produce from our vegetable garden. They are prepared in batches, some of which is eaten at the time of preparation, and the rest frozen for future consumption. Yesterday a batch of tomato soup was made using fruit we'd grown that had been frozen. Today's photograph shows the condensation clinging to the underside of a plastic lid resting over the container of that soup as it cooled down before it was closed and placed in the freezer. The rounded shape is a small, shallow dome moulded into the centre of the lid.

I've said elsewhere in this blog that one of the pleasures of macro photography is its capacity to reveal the interest that is all around us and is so frequently overlooked. The condensation on this plastic lid on the work-surface of the kitchen, illuminated by the wall cupboard under-lighters, is not an obvious photographic subject. However, for one such as myself, a fully-paid up member of the "kitchen sink" school of photography it is bread and butter!

For more "kitchen sink" subjects see here, here, and here.

photograph & text (c) T. Boughen

Camera: Olympus E510
Mode: Aperture Priority
Focal Length: 35mm macro, (70mm/35mm equiv.)
F No: f5
Shutter Speed: 1/5
ISO: 100
Exposure Compensation: 0 EV
Image Stabilisation: Off