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Old September 18, 2012   #76
Zana
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Roasted Tomato Soup with Fresh Basil for 2 Recipe

Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.—Marie T Forte, Raritan, New Jersey

This recipe is: Diabetic Friendly

Prep: 40 min.
Cook: 5 min.
Yield: 2 Servings

Ingredients
1-1/4 pounds tomatoes (about 4 medium), halved
1 small onion, quartered
1 garlic clove, peeled and halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 fresh basil leaves
Salad croutons and additional fresh basil leaves, optional

Directions
• Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Sprinkle with thyme, salt and pepper; toss to coat.
• Bake at 400° for 25-30 minutes or until tender, stirring once.
• Cool slightly.
• In a blender, process tomato mixture and basil leaves until blended.
• Transfer to a large saucepan and heat through.
• Garnish each serving with croutons and additional basil if desired.

Yield: 2 servings.

Nutritional Facts 1 cup equals 129 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 606 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein.

Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Roasted Tomato Soup with Fresh Basil for 2 in Taste of Home June/July 2009

Tip
Substitute Basil for Lettuce
“Once when I ran out of lettuce for sandwiches, I discovered that fresh basil leaves make a wonderful substitute,” informs Anna H. of Kansas City, Missouri.
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Old September 18, 2012   #77
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Garden Fresh Tomato Soup

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes

Servings: 6

"A simple soup made with fresh tomatoes, that is sure to become one of your
favorites."

Ingredients:
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Directions:
• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
• Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
• Remove from heat and run the mixture through a food mill into a large bowl, or pan.
• Discard any stuff left over in the food mill.

• In the now empty stockpot, melt the butter over medium heat.
• Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
• Season with sugar and salt, and adjust to taste.

http://allrecipes.com/Recipe/Garden-Fresh-Tomato-Soup
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Old September 18, 2012   #78
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Chunky Tomato-Basil Bisque Recipe

"My husband, Patrick Maas, makes this wonderful, creamy bisque," writes
Veronique Deblois of Mine Hill, New Jersey. "Sweet red pepper enhances the lovely tomato-basil flavor."

Prep: 20 min.
Cook: 50 min.
Yield: 5 Servings

Ingredients
6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
Directions
• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender.
• Add tomatoes and tomato paste.
• Bring to aboil.
• Reduce heat; cover and simmer for 40 minutes.
• Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly.
• Transfer half of the soup mixture to a blender.
• While processing, gradually add cream; process until pureed.
• Return to the pan; heat through(do not boil).
Yield: 5 servings.

Nutritional Facts 1 serving (1-1/3 cups) equals 383 calories, 36 g fat (22
g saturated fat), 122 mg cholesterol, 1,214 mg sodium, 15 g carbohydrate, 4g fiber, 3 g protein.

Originally published as Chunky Tomato-Basil Bisque in Taste of Home
June/July 2007, p59
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Old September 18, 2012   #79
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Light Tortilla Soup

from Keep it Skinny

Very good! A keeper for the nutritionals and the great flavor. Sue

INGREDIENTS
1 tablespoon vegetable oil, plus more for frying (I used olive oil and I baked my tortilla strips)
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes
Juice of 2 limes
1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips
2 lbs. boneless, skinless chicken breast, cut into 1/4-in.-thick strips (I used some meat from a lemon pepper rotissire chicken I bought. Was fantastic)*
1 cup chopped fresh cilantro
Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
DIRECTIONS
• Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat.
• Add onions and cook until translucent, 5 to 7 minutes.
• Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.

• Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

• Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat.
• When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes.
• With a slotted spoon, transfer strips to a paper towel-lined baking pan.
• Repeat with remaining tortilla strips in two batches.
• Sprinkle with 1 tsp. salt. Set aside.

• Puree soup in batches in a blender.
• Return soup to pot and resume simmering.
• In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt.
• Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through.
• Stir in cilantro.
• Serve hot with tortilla strips and your choice of toppings.
Makes 4.5 qts (serving size: 1 cup).

Source: Cooking Light Nutrtion Per Serving: 142 Calories, 15 g Protein

** Little Tip for Sue. this time of year we run a LOT with our grandsons playing football, and soccer, and they live an hour from us, so we spend a lot of time commuting to see them play, so I buy a rotissire chicken every weeked, and I make a meal with it for us, and/or, I make chicken sandwiches, or chicken salad of some sort, depending on whether I've used it for a meal before hand or not, and always get a pot of soup off it for us. A VERY convenient, easy to use, tasty and economical bang for the buck. Sue (The notes signed “Sue” are from the person who posted this recipe on a newsletter I get ~ Zana)
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Old January 31, 2013   #80
zeroma
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This looks great. I am looking for recipes that suggest a particular variety of heirloom. I'm not familiar with Crnkovic Golds, How do your 'Crnkovic Golds' taste? What other Gold would be similar?

Thanks.


Quote:
Originally Posted by PNW_D View Post
Came across this recipe while surfing - looks delicious but have yet to try - was thinking my Crnkovic Golds would be perfect

Golden Gazpacho With Feta
· No Cook
· Quick & Easy
Ingredients

· 3 pounds yellow tomatoes (about 6), cut into large pieces
· 1 yellow bell pepper, cut into large pieces
· 2 tablespoons red wine vinegar
· kosher salt and pepper
· 4 ounces feta, crumbled (1 cup)
· 1/2 cup fresh basil leaves, torn
· 1/4 cup pine nuts
· 2 tablespoons extra-virgin olive oil
· 1/2 pound thinly sliced prosciutto and/or salami (optional)
· 8 bread sticks (optional)
Directions

· 1Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.
· 2Stir in the vinegar and 1 1/2 teaspoons salt. Divide among serving bowls and top with the feta, basil, pine nuts, oil, and 1/4 teaspoon pepper.
· 3Serve with the prosciutto, salami, and bread sticks, if desired.

By Sara Quessenberry and Kate Merker, August 2008
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Old February 1, 2013   #81
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Zeroma

never did try the recipe ........ but I think this one would be perfect

http://tatianastomatobase.com/wiki/Sakharnyi_Zheltyi
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Old February 22, 2014   #82
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Default Sinigang-Phillipine Sour Soup

Sinigang-Phillipine Sour Soup
Ingredients:
2 lbs of pork cut into 2 inch cubes
1 small radish cut into 2 inch pieces
1 medium onion sliced thinly
1 small tomato diced
1 eggplant cut diagonally
1 cup of sitaw cut 2 inches in length (Any Green Bean)
3 cups of kangkong (Water Spinach) You can use regular spinach but do not add until the end to keep a crunchier texture
siling mahaba (Any small, green hot peppers), as many as you like but kept whole
2 packets Mama Sita's sinigang mix (Available everywhere online)
salt or patis to taste (Patis is fish Sauce)
2 quarts water
Directions:
In a large pot add water and bring to a boil. Next add the pork, cover, and let it simmer until the pork is tender, about for 30 minutes.
Add then add onions, tomatoes, siling mahaba, (finger peppers) and the sinigang mix and let cook for 10 minutes.
Add the radish, cover and let simmer for another 10 minutes.
Add the eggplant and cook it for an additional 10 minutes. Add the sitaw and cook another 5 minutes.
Finally add the kangkong and salt if needed. Let it cook for three more minutes and it’s ready.
Serve with steamed white rice. Enjoy!
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Old August 4, 2015   #83
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Default Mexican Chicken Lime Soup

Mexican chicken lime soup
originally from epicurious with my mods
This is a year round favorite but is.especially yummy when the garden is in full swing.
Very quick to make and sooo yummy summery. If you are quick with the knife 15 minutes is possible!

INGREDIENTS

2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
(Sometimes I just get one of those rotisserie.chickens from the store.and.pick it)
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
Juice of 1 lime
Juice of 1lemon
crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices

PREPARATION

Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lemon and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.

I just chop the fresh ingredients, put them in little bowls, or their own zone on the cutting board, and let everyone make the soup to their liking.

Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve
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Old August 31, 2015   #84
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Default Tomato celery soup

Sweat in olive oil:
Large onion
Couple Carrots
2 cups +- chopped Celery
Add garlic near end.

Peel and hand squish some tomatoes. 4-6 cups worth leave them chunky
Add them to pot.
Oregano
Basil
Black pepper

Any other favorite herbs go in.
Add enough chicken stock to make it feel like soup.
Oh put in some sausage, leftover smoked anything, anything off the smoker or grill really makes this soup pop in flavor.
Salt to taste.
Simmer so the flavors can get to know each other.
Grab some crusty bread with butter and enjoy.
Whatever you do dont eat it all the first day.
Overnight in the fridge makes it gourmet....
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Old May 4, 2016   #85
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Default Super recipes

Really good ideas. I scanned the entire list.

I'm having a party tomorrow night and brought a half dozen packs of last years harvest with me on holiday i used as some 'ice' in one of the coolers. Packed around some good NYShell steaks.

I've got a larger pack in the wood fired oven with onion, red pepper, carrot, parsnip and a head of garlic to roast and reduce.

This smaller packet i think i'll chop with some pesto as a topper. (made some fresh mozzarella so i'll use some as a base for an appy with proscuitto)...cold smoked salmon with herbed goat cheese....
Making two fresh boules to have with the soup, maybe fresh croutons.

Simmering chickpeas for a humus appy.
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Old May 5, 2016   #86
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This is a really simple, really delicious Tomato Basil Soup.

TOMATO BASIL SOUP
(4 servings)
---------------------------
2 teaspoons olive oil
3 garlic cloves, minced
3 cups chicken broth
3 14.5 ounce cans diced tomatoes, undrained
2 cups fresh basil leaves, sliced*
salt to taste
Basil leaves for garnish

1. Saute garlic in oil for 30 seconds to 1 minute. Stir in broth and
tomatoes; bring to a boil. Reduce heat and simmer for 20 minutes. Stir
in basil.

2. Process or blend the soup until smooth, add salt to taste.

Garnish with fresh basil leaves.
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Old May 5, 2016   #87
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Big hit with the soup. Using my home grown tomatoes, the big pack roasted with peppers, onion, garlic...then cooled overnight. The fresh/frozen slices....added leek and spring onion...

Made a basil/chive cream using kefir milk.

Had a micro-green tasting while the bread was baking and guest choice as a soup topping/addition.

Not bad for an island meal where the last snowstorm just melted two days ago. And an Iceberg the size of a football field we watched out the living room window as the sun set. Nice party.
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Old July 25, 2017   #88
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Wanted something totally different, so starting last night I boiled down 6 large tomatoes with one chopped onion and garlic. Today I added basil, oregano, and parsley..in large amounts and right out of the herb garden. Then a two inch piece of dried salami and began a boil. Towards the end added canned cannelloni beans fluid and all and a can of beef stock. Lastly added some small pasta, about a half cup. Then a slow boil for about thirty more. Voila...pasta fagioli or pasta fazoul as Dean Martin used to sing. Delicious
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