Cream of Tomato Soup with Parsley Croutons
Cream of Roasted Tomato Soup with Parsley Croutons
2 pounds large, ripe tomatoes
Olive oil to coat tomatoes
1 small carrot
1 small fennel bulb
3 tablespoons unsalted butter
2 cups chicken or vegetable stock
5 to 6 sprigs fresh tarragon
5 to 6 sprigs fresh parsley
Salt and freshly ground black pepper, to taste
1 cup heavy cream (optional)
12 thin slices baguette
Olive oil to generously coat both sides of each piece of baguette
3 cloves garlic, cut in half
½ cup Teleme cheese, grated (or use your favorite semi-soft cheese, such as Brie, Havarti, Monterrey Jack or Port Salut)
¼ cup chopped fresh parsley
- Preheat the oven to 425˚. Cut tomatoes in half, seed them and coat with olive oil. Place tomatoes on a foil lined cookie sheet and bake for 30 minutes, turning every 10 minutes, until the skins begin to darken and blister. Remove from oven and let cool. Remove the skins and reserve the pulp and all the juices.
- Coarsely chop the shallots, carrot and fennel. Melt butter in a medium saucepan over medium heat and sauté chopped vegetables until they are very soft. Stir occasionally to prevent sticking. Add the stock and herbs and simmer over low heat for 30 minutes. Add the tomato pulp and reserved tomato juices. Remove the herb sprigs. Puree the soup or run the pulp through a food mill or fine sieve for a smoother soup. Season with salt and pepper and extra herbs, if desired. Keep warm over low heat.
- Lower the oven to 400˚. To make the parsley croutons, brush both sides of baguette slices with olive oil and place on a baking sheet. Rub one side of baguette with garlic. Sprinkle with cheese and parsley and bake until brown.
- Add the cream to the soup if desired and heat until warm. Ladle soup into warm bowls and float 3 parsley croutons on top of each.
Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool
Summer Cherry Tomato Dressing
Summer Cherry Tomato Dressing
8 ounces small cherry or other tiny tomatoes, halved or quartered, depending on size
3 tablespoons extra-virgin olive oil
2 tablespoons drained, oil-packed sundried tomatoes, thinly sliced
1 tablespoon fresh basil leaves, thinly sliced
2 teaspoons drained capers, coarsely chopped
2 teaspoons sherry vinegar
2 teaspoons fresh orange juice
½ teaspoon minced fresh garlic
¼ teaspoon Kosher salt
- Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate some. Stir gently before serving over fresh green salad. May also be refrigerated overnight.
Yield: About 1 ¼ cups
Adapted from Edible Dallas and Fort Worth, Summer 2010
Curried Tomato Pickles
Curried Pickled Tomatoes
2 pounds unripe green tomatoes
2 medium yellow onions
4 to 5 fresh whole red chili peppers
3 to 4 cups seasoned rice wine vinegar
3 bay leaves
3 cloves garlic
1 teaspoon whole allspice
2 tablespoons curry powder
1 tablespoon whole cumin
- Sterilize 4 or 5 pint-sized jars by boiling in hot water or running them through the dishwasher without detergent.
- Cut tomatoes into wedges. Cut the onions into wedges approximately the same size as the tomatoes. Alternate layers of the onions and the tomatoes in the sterilized jars. Place 1 chili pepper in each jar.
- In a large, nonreactive pot, bring all the remaining ingredients to a boil for 5 minutes. Strain and pour evenly over the onions and tomatoes. Let cool.
- Add enough liquid to the jars to completely cover the vegetables and reach within ½ inch of the top of the jar. Add more vinegar if more liquid is needed. Cover with the lids and store in the refrigerator. Give them a minimum of a few days before eating. Good for at least 2 months in the refrigerator.
Makes 4 to 5 pints
Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool
Heirloom Tomato and Fresh Peach Salad
Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese
2 heirloom tomatoes, cut into wedges
4 yellow pear tomatoes, cut in half
2 ripe peaches, sliced
2 watermelon radishes, thinly sliced on a mandoline
12 zucchini spirals, thinly sliced longwise on a mandoline
2 tablespoons pine nuts, lightly toasted
16 ounces Burrata cheese (may substitute fresh mozzarella and cream for thinning)
1. Whip Burrata cheese in a food processor until creamy and spreadable.
2. Spread equal amounts of the cheese onto four salad plates, forming a circle.
3. Arrange an even number of tomato wedges, peach slices, radish slices and zucchini spirals on top of the cheese.
4. Sprinkle the pine nuts evenly over each of the four plates.
1 unbaked 10-inch pie crust (boxed, refrigerated type preferred)
Pinch ground nutmeg
1½ pounds Roma tomatoes, thickly sliced
1 rib celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 medium red onion, coarsely chopped
1 clove garlic, minced
¼ cup Italian parsley, coarsely chopped and firmly packed
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper
1 tablespoon minced fresh basil
4 large eggs, lightly beaten
2 ounces Parmesan cheese, freshly grated (½ cup)
1 large tomato, seeded and thinly sliced
Fresh basil leaves to garnish
Freshly grated Parmesan cheese to garnish
- Unroll pie crust and roll out slightly to fit into and up the sides of a 10” tart pan. Gently press into place. Dust with nutmeg and prick bottom with a fork. Place aluminum foil with pie weights or dried beans over pastry. Chill 30 minutes in refrigerator or place in freezer for 10 minutes. Preheat oven to 425˚. Bake 10 to 15 minutes. Remove foil and weights. Continue cooking until crust is golden and dry in the center, about 5 minutes. Remove from oven and cool at least 15 minutes.
- Place Roma tomatoes, celery, carrot, onion, garlic, and parsley in a large skillet. Drizzle olive oil over top. Cover and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking on the bottom. Transfer mixture to a food processor and process until finely chopped. Add butter. Process to combine. Season with salt and pepper. Transfer tomato mixture to a medium saucepan or back into the skillet. Cook over medium heat until thickened, about 15 minutes. Transfer to a bowl and stir in basil. Set aside and allow to cool completely.
- Preheat oven to 350˚. Add eggs and Parmesan to cooled tomato mixture. Pour tomato mixture into tart crust. Arrange tomato slices over filling. Bake 20 minutes or until golden brown and filling is firm in the center. Cool 12 to 15 minutes before slicing. Garnish slices with basil and Parmesan.
Adapted from Stop and Smell the Rosemary by Junior League of Houston
Recipes and Pictures by Linda Alexander
Editing by Lisa Centala
More Tomato Recipes Tomorrow!