3 Delicious Recipes with Tomatoes
By : Dawn Bowman
I don’t know about you but this time of year I have an over abundance of tomatoes in my garden. From heirloom tomatoes to tiny cherry tomatoes, my family eats tomatoes in some form or another nearly every day.
Stuck on creative ideas for tomatoes? Try these:
In a large casserole pot, heat 1/2 cup olive oil over a medium-high flame. Add 1 1/2 cups chopped onions and 2 cloves of chopped garlic. Saute until onions are translucent and then add 1 cup chopped celery, 1 cup grated carrots, and 1/2 teaspoon of each salt and pepper. Saute about 10 minutes or until all the vegetables are soft.. Add 3 cups of crushed tomatoes and 2 dried bay leaves. Simmer uncovered over low heat until the sauce thickens, (approximately 1 hour). Remove the bay leaves and discard. Season the sauce with more salt and pepper if desired, to taste.
Roasted Tomato Soup
Preheat oven to 375 degrees. On a baking sheet, place 2 pounds of halved tomato and 1 halved onion (cut side up) and drizzle them with about 1 tablespoons of olive oil. Sprinkle one tablespoon of salt over the tomatoes and onion. Roast for 50 minutes and then add 2 garlic cloves (peeled and halved) to the pan. Roast for an additional 10 minutes.
In a food processor or blender, puree all of the roasted vegetables together with the juices from the pan until smooth. Add 1/2 teaspoon each of thyme, oregano, and red pepper with 1/8 teaspoon of cayenne pepper and 3 basil leaves (chopped) and puree again until well blended.
Pour mixture into a large pot and add 2 cups of chicken stock. Bring to a simmer and then reduce the heat to medium-low. Simmer for 30 minutes. Stir occasionally. Add 1/4 cup of heavy cream and stir well to combine. Season to taste with salt and pepper.
Pico de Gallo
Chop 2-4 tomatoes and half of a medium-sized onion into small pieces. Add a tablespoon or two of chopped cilantro, a dash of salt and pepper, and a squeeze of lemon or lime juice. If you like a lot of spice, add some finely chopped Thai or jalapeno peppers. If you aren’t much for spicy, add 1/4 cup of chopped bell pepper and mix well. Allow the Pico de Gallo to sit for about 10 minutes and serve! Great with tortilla chips, on tacos, or on top of an omelet.