Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Rainy Day Tomato Soup Recipe
Here, in New York, location of MSS headquarters, we have been getting a few downpours lately. Rainy weather makes us want to curl up under a blanket and eat cozy foods that remind us of childhood. Thus, rainy day tomato soup. Our rainy day, slightly spicy tomato soup holds the flavors of oven roasted tomatoes, herbes de provence, basil and sriracha (a spicy Asian chili sauce). Enjoy alongside grilled cheese made with sourdough bread!
Level of Difficulty:Easy
Cook Time:30 Minutes
Prep Time:15 Minutes
- One 28-ounce can
diced tomatoes (preferably San Marzano)
- 1/2 cup
extra virgin olive oil
Fleur de sel salt to taste
Freshly ground black pepper to taste
- 1/2 large
yellow onion, chopped
cloves garlic, minced
- 1 cup
- 1 cup
- 1 tablespoon
- 1 tablespoon
herbes de Provence
- 1 1/2 teaspoons
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Strain tomatoes with sieve over a large bowl for fifteen minutes, reserving juice for soup.
Spread drained tomatoes in an even layer on aluminum foil lined baking sheet.
Pour 1/4 cup of olive oil over tomatoes and season with salt and pepper.
Roast tomatoes in oven for fifteen minutes.
While tomatoes are roasting, heat remeining 1/4 cup of extra virgin olive oil over medium high heat and saute chopped onion until lightly caramelized. Add minced garlic and saute until slightly golden.
Add reserved tomato juice, vegetable stock, milk, Sriracha, herbes de Provence, basil to potand roasted tomatoes to pot. Whisk to evenly distribute ingredients and simmer for fifteen minutes.
Remove soup from heat, allow to cool for ten minutes and puree in stand blender until smooth, or use an immersion blender in stock pot, pureeing soup until smooth.