Cooking Mag Mommy

With 31 days to do the 60 recipes in this month's Gourmet magazine, I took the weekend off from cooking. Since April, I've been jamming each month's recipes into as little as two weeks because of traveling and I was ready to spend a night at home without doing dishes. It was nice but I'm ready to get started with August's Gourmet recipes. My first recipe of the month was one of a number of tomato based recipes in this issue, the Roasted-Tomato Soup with Parmesan Wafers (technically two recipes). I was a little nervous about using the plum tomatoes I'd bought at the grocery store. If these tomatoes weren't flavorful, the soup would be really bland. Thankfully, the hour-long roast really helped bring some great flavor to these tomatoes and that translated to the soup. The blend of tomato and cream was perfect and preserved the tomato taste. The Parmesan Wafers were very easy to make. I don't have a nonstick baking pad so I just lay wax paper on a regular b...