Oh s—, I forgot his new resolution for 2011. I was not too rattled. I can still please everyone, I still feel the domestic goddess aura around me, and I was not yet defeated.

Earlier in the day, while cleaning and organizing, Janet, my right-hand helper, had quartered the six pounds of Roma tomatoes left from over-purchasing during the holidays. We seasoned them with salt and cracked pepper, drizzled them with liquid smoke, and oven-smoked them on low heat for a couple of hours. It was too cold outside to use the smoker and it was a better fix for the tomatoes then to let them go to waste. Smoked tomatoes are great for pasta sauces, coulis, or a winter salad. They can go into the freezer and be taken out to add flavor to a sauce.

Now I had an idea for how to add flavor to split pea soup without resorting to my favorite ham bone. I knew by the end of this I would have a split pea soup not only flavored by the tomatoes, but what a lovely sight: the tomatoes in the center of this pea-green soup. I made the smoky split pea soup with tomatoes and was content with the finished product. In my domestic goddess bliss, I offered it up to my son, only to hear, "Mom, you know I don't like soup."

I am happy to say I have a broader audience to cook for which keeps me satisfied, although I also have my family to cook for and they keep me humble. I hope you enjoy this simple recipe and that it provides some winter warmth.

Recipe: Regina's Split Pea Soup with Oven-Smoked Tomatoes