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Old August 28, 2011   #61
brengolio
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I'm trying that now Zana......... looks good

Last edited by brengolio; August 28, 2011 at 04:48 PM. Reason: update: it was awesome
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Old August 28, 2011   #62
Zana
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Glad you liked it Brengolio! (BTW - which one did you try? LOL...I am curious since I have posted quite a few. ) I did too when I tried it (and yeah, I've tried almost everything I've posted. Enjoy!

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Old September 22, 2011   #63
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Default Spicy Okra/Tomato/Potato Gumbo

Any of you that live in the South knows that Okra just keeps coming and coming. I usually grow Clemson Spineless, but added Red Cajun Okra this year. The abundant crops forced me to come up with some new recipes. This is my fave.

Here goes:
-20 Okra pods sliced in 1/4 slices
-2 large tomatoes diced up ( I used my favorite, Cherokee Purple)
-4 small potatoes sliced very thin (I prefer redskin. More skin = more nutrients)
-1 squash diced up
-3 cayenne type peppers diced up (switch to Habs if you like it REAL hot)
-4 smaller sweet pepper variety like Sweet Banana (or 2 Bells)
-1 small onion diced up
-6 cloves of garlic diced fine
-5 sprigs of fresh parsley (of course dried parsley is fine...2 tbs.)

Add these ingredients in a pot to 2 cans of chicken broth and 4 cans of water. Add 2 tbs. of Extra Virgin Olive Oil and add salt and pepper to taste...more black pepper works for Cajun style. I'm a herb fanatic...so I'll add a dash of dried tarragon and a dash of dried winter savory...not necessary but it gives it a lil extra oomph.


Enjoy! Tomato-Ly Yours, Penny


Last edited by PennyM; September 22, 2011 at 03:38 PM. Reason: trying to get pic in
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Old September 22, 2011   #64
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Pretty decent recipe I found googling recipes that involve both tomatoes and chickpeas.

http://allrecipes.com/Recipe/garbanz...up/detail.aspx

Would work well as a base if you wanted to add meat or more veggies. Its a vegetarian recipe but I use chicken broth since I like its flavor better. Needs additional herbs and I use a splash of cayenne infused vinegar. Its good for the amount of effort it took me to make it.
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Old September 22, 2011   #65
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Pretty decent recipe I found googling recipes that involve both tomatoes and chickpeas.

http://allrecipes.com/Recipe/garbanz...up/detail.aspx

Would work well as a base if you wanted to add meat or more veggies. Its a vegetarian recipe but I use chicken broth since I like its flavor better. Needs additional herbs and I use a splash of cayenne infused vinegar. Its good for the amount of effort it took me to make it.
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Old October 21, 2011   #66
Zana
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Volume 14 Number 215
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Creamy Tomato and Roasted Pepper Soup

2 tablespoons butter
2 tablespoons all-purpose flour
1 can (11.5 oz.) tomato juice
1 cup whipping cream
42 ounces (one 28-oz. can and one 14-oz. can) canned diced tomatoes
1 cup drained canned roasted red peppers, chopped
1 clove garlic, peeled and pressed
1 teaspoon sugar
1 teaspoon dried tarragon
1/8 teaspoon cayenne
Salt and pepper
1/2 cup sour cream
1 firm-ripe tomato (6 oz.), rinsed, cored, and finely chopped
2 tablespoons chopped parsley

• In a 3- to 4-quart pan over medium heat, melt butter.
• Add flour and stir for about 30 seconds.
• Whisk in tomato juice and cream until smooth.

• Add canned tomatoes (including juice), roasted peppers, garlic, sugar, tarragon, and cayenne.
• Stir often until soup just begins to simmer, about 10 minutes.
• Add salt and pepper to taste.

• Ladle into bowls.
• Garnish each with a spoonful of sour cream, chopped fresh tomato, and parsley.

Makes 8 servings.


Nutritional Information
Amount per serving
Calories: 202
Calories from fat: 71%
Protein: 3.3g
Fat: 16g
Saturated fat: 9.5g
Carbohydrate: 15g
Fiber: 1.9g
Sodium: 483mg
Cholesterol: 47mg
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Old October 21, 2011   #67
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Default Hearty Tomato and Garlic Soup

Tomato Garlic Soup

Remove the tomato skins for this tasty soup. Great served with your favorite salad and a crisp white wine for a light meal.
Ingredients
4 or 5 large tomatoes, cored (about 2 1/2 pounds)
2 quarts water (approx)
2 quarts cold water
1 1/4 cups uncooked seashell pasta
4 teaspoons olive oil
3/4 cup finely chopped red onion
8 garlic cloves chopped
1 cup water
1 tablespoon fresh parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
2 (14-ounce) cans chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
8 (1/2-ounce) slices diagonally cut French bread baguette (about 1 inch thick)
1/2 cup (2 ounces) grated fresh Parmesan cheese
Fresh thyme sprigs (optional) Directions:
Cut each peeled tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.
Cook pasta according to package directions. Toss pasta with 1 teaspoon oil. Cool completely.
Heat 1 tablespoon oil over medium-low heat. Add onion; cook approx 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 cup water, parsley, chives, oregano, thyme, and broth; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta, vinegar, and pepper; cook 1 minute or until thoroughly heated. Top with your favorite croutons and serve with a nice glass of white wine.

Well that's it folks. With Winter coming this is a delicious and nutritious soup to help get us by while waiting for those seed catalogs.

Tomato-Ly Yours,
Penny



Last edited by PennyM; October 22, 2011 at 08:50 PM. Reason: add pic
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Old October 26, 2011   #68
Zana
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Spicy Beef Vegetable Soup


Serving Size : 12 Preparation Time :0:00
Categories : CROCKPOT Soups and Stews



1 pound ground beef
1 cup chopped onion
1 (30-ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16-ounce) package frozen mixed vegetables
1 (10-ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.
Transfer to a slow cooker.
Stir in the remaining ingredients.
Cover and cook on low for 8 hours or until the vegetables are tender.

Source: "Taste of Home's Quick Cooking (September/October 1999)"
S(Formatted by): "Moonchild2488"
Copyright: "1999 Reiman Publications, LLC"
Yield: "3 quarts"
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Old October 27, 2011   #69
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Got this on a recipe newsletter in the last few days. It intrigues me enough that I'm going to try it. The poster did not include any quantities, just her impressions. So I would suggest that you adapt any favourite existing Tomato Soup Recipe you have by adding the blue cheese to it.

Zana

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~


Chunky Blue Tomato Chicken Soup

Ever make one up a recipe and really can't think of what to call it? That's the case I'm in today. I took some left over chicken/vegetable/rice soup I made a couple o' days ago, put it in a blender with a can of fire roasted tomatoes and pureed it on low speed so it would still have some texture and a little bulk. Melted some light butter substitute in sauce pan, and added the soup mixture to it. I actually made two meals out of it. For lunch, I had it just as I've described. For dinner, I took a tip I got from the tv show, "the Chew". Iron Chef Michael Symon made a creamy smooth tomato soup and added blue cheese to it and then pureed the cheese into the hot soup with a micro blender. I didn't use a micro blender, I just whisked about a tablespoon or two of crumbled blue cheese into my hot soup. I garnished it with a sprig of parsley and served it to myself with a dollop of plain greek yogurt. It was delicioso! The blue cheese didn't take anything away, it actually added more complexity and depth to the soup. I also had some wheat thin crackers along with it. I think I've come up with a title as I text this, hence the subject line. Must have been from all those veggies in the soup.
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Old November 2, 2011   #70
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Garlicky Tortellini, Spinach, and Tomato Soup
posted by Annie B. Bond
Apr 25, 2004 4:11 am

Inspired by Cooking New American, by the editors of Fine Cooking Magazine (Taunton Press, 2004).
Now that the nights are getting chilly once again, it’s the perfect time for a bowl of garlicky soup, filled with garden tomatoes and spinach. This soup is substantial enough for supper, along with a crisp salad and a loaf of crusty bread (or the tomato-corn muffins in this issue), or you can serve it for lunch on a weekend. Either way, this is Italian country soup with garden flavor and lots of healthy nutrition: cancer-fighting lycopene from tomatoes and eye-loving lutein from spinach along with the healing magic of garlic make this one soup recipe you’ll want to keep.
It’s easy to make, too! Here’s how:
INGREDIENTS
4 tablespoons unsalted butter

5 to 10 garlic cloves, chopped 

8 cups good-quality vegetable broth

12 ounces fresh or frozen cheese tortellini

3 cups ripe tomatoes, diced (or one 28-ounce can, with liquid)

1 pound spinach, washed and stemmed; coarsely chopped if large

10 to 20 basil leaves, coarsely chopped

Grated Parmesan, preferably Parmigiano Reggiano
DIRECTIONS
1. Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
2. Add the tomatoes, reduce heat to simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until just wilted, 1 to 2 minutes.
3. Serve sprinkled with the grated cheese.

Serves 4 to 6.


Read more: http://www.care2.com/greenliving/gar...#ixzz1cYPn0Cte
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Old November 2, 2011   #71
Zana
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Hot and Healing Tomato Soup Recipe
posted by Cait Johnson
Feb 21, 2003 9:26 pm


By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
We recently found out about a Harvard study revealing that eating several servings of cooked tomatoes daily can reduce the risk of some cancers dramatically. While eating several servings a day might be difficult, tomatoes are so sunny and luscious, bursting with tart sweet goodness, that it’s certainly no hardship to eat them several times a week, which is still great for reducing cancer risk.
This comforting tomato and garlic soup is not only sinfully easy to make, it is designed to help ease colds and sniffles while it adds a little zesty spice to your supper. And since cooking actually increases the cancer-busting lycopene in tomatoes, we’re happy to use good-quality canned tomatoes in our healing recipe. A simple, nourishing soup that anyone can make.
INGREDIENTS

2 tablespoons olive oil
6 cloves garlic, minced
2 medium onions, chopped
4 cups canned tomatoes with their juice
1/4 cup celery leaves, diced
1 dried chipotle pepper, diced, or hot pepper flakes to taste
2 tablespoons butter or olive oil
2 tablespoons flour
1/2 cup vegetable broth and more as needed
Salt and freshly-ground black pepper to taste
fresh basil or parsley sprigs for garnish (optional)
1. In a large heavy-bottomed soup pot, saute the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper.
2. Bring mixture to a simmer and cook, uncovered, 30 minutes.
3. In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add 1/2 cup vegetable broth and whisk until mixture is smooth and creamy.
4. Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency, then add salt and pepper to taste.
5. Serve hot, garnished with a fresh basil or parsley sprig if desired.
Serves 4 to 6.


Read more: http://www.care2.com/greenliving/hot...#ixzz1cYP4ehTi
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Old June 7, 2012   #72
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Default Roasted Tomato Soup by Tyler Florence

http://www.foodnetwork.com/recipes/t...ipe/index.html

I just made this soup tonight and it was so very good, I used Yellow Brandywine, Roma, and Superboy. I actually started it on Sunday by roasting the veggies, transfering them to the stock pot and letting them cool in the stock pot, then I put it in the refer because my husband wasn't home until today. I think it really made the roasted part infuse the flavor into the juices it had produced during roasting.

I finished the soup tonight and my husband was commenting on how good the soup smelled while it was cooking down. I only added low salt chicken broth, the butter, spices, and dry basil from the garden. I only used a small amount of oil in the roasting process too, I don't load the veggies up with oil, just a small brushing is good enough for me. I also did not use any cream and it was the most creamy soup I have ever eaten after blending with the immersion blender. There is no need to peel the fruit for this recipe.

I tripled the amount of veggies and used the same amount of butter and broth as the original recipe called for. I seasoned to taste with the dry basil and the pepper. Very good.
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Old September 18, 2012   #73
Zana
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Tomato Basil Soup Recipe

After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. —Chris Baker of South Lake Tahoe, California

Prep: 10 min.
Cook: 1 hour 20 min.
Yield: 6 Servings

Ingredients
4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable
broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk
Directions
• In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally.
• Remove from the heat and cool slightly.
• In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended.
• Return to the Dutch oven.
• Stir in the tomato puree, basil sugar, salt, pepper and remaining broth.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 30 minutes.
• Reduce heat to low.
• Gradually stir in evaporated milk; heat through (do not boil).
Yield: 6 servings (2-1/4 quarts).

Nutritional Analysis: One serving (1-1/2 cups) equals 201 calories, 8 g fat
(5 g saturated fat), 23 mg cholesterol, 1,004 mg sodium, 24 g carbohydrate,
3 g fiber, 10 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat, 1/2
fat-free milk.

Originally published as Tomato Basil Soup in Light & Tasty October/November
2004, p39
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Old September 18, 2012   #74
Zana
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Tomato-Basil Orzo Soup Recipe

“Tender pasta, sauteed vegetables and lots of flavor…this tasty soup comes really close to the tomato rosamarina soup they serve in the best Greek restaurants in Chicago," writes Mary Lu Wasniewski from Orland Park, Illinois. "I like it with a small Greek salad and pita chips. Enjoy!”

Prep/Total Time: 30 min.
Yield: 2 Servings

Ingredients
1/2 cup each chopped carrot, celery and onion
1/8 teaspoon each dried basil, oregano and thyme
2 tablespoons olive oil
1 can (19 ounces) ready-to-serve tomato basil or hearty tomato soup
1 cup chicken broth
1/3 cup uncooked orzo pasta
Directions
• In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
• Add soup and broth.
• Bring to a boil. Stir in orzo.
• Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
Yield: 2 servings.

Editor's Note: This recipe was tested with ready-to-serve Progresso
Tomato Basil soup.

Originally published as Tomato-Basil Orzo Soup in Simple & Delicious
September/October 2007, p35
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Old September 18, 2012   #75
Zana
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Roasted Tomato Soup with Fresh Basil Recipe

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade. —Marie Forte, Raritan, New Jersey

This recipe is: Diabetic Friendly

Prep: 40 min.
Cook: 5 min.
Yield: 6 Servings

Ingredients
3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 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 in batches until blended.
• Transfer to a large saucepan and heat through.
• Garnish each serving with croutons and additional basil if desired.

Yield: 6 servings.

Cooking for 2: Roasted Tomato Soup with Fresh Basil for 2

Nutritional Facts about 1 cup (calculated without garnish) equals 107calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1fat.

Originally published as Roasted Tomato Soup with Fresh Basil in Taste of Home June/July 2009, p69

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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