FRESH OVEN-ROASTED TOMATO SOUP
Fill a roasting pan (or oven safe pot) with a layer of fresh tomatoes. Add 4 or 5 basil leaves, sprinkle with salt, 3 minced cloves of garlic, 2 tbsp balsamic vinegar, give it all a tumble around to coat then drizzle with olive oil.
Roast at 400° 30-35 minutes until the tomatoes are cooked and bursting in juices.
The recipe now calls for the tomatoes to be put through a food mill, but, if you are like me and you don’t have one I put it in a food processor or small batches in my blender. Then pour the soup through a sieve back into the pot. This will remove the seeds and any pieces of skin. Add additional salt if you like and pepper to taste.
Serve with grated cheddar cheese or Parmesan cheese on top.
I serve with plain garlic toast or a fresh bun sliced, toasted with fresh garlic butter and chopped tomato, onion and grated cheese melted on top.
If you keep slowly cooking the roasted tomato soup it will thicken and can then be used as a sauce on pasta, pizza or any recipe requiring tomato sauce.
CHILLED TOMATO-CUCUMBER SOUP
Place the following in a food processor or blender:
| 1 lb ripe tomatoes |
| 1 cucumber, peeled, seeded and chopped |
| 2 stalks celery, chopped |
| 1 large carrot peeled and chopped |
| 2 cloves garlic |
| 1 cup tomato juice or broth |
| ½ tsp pepper |
Blend until smooth, pour into bowl then add 1 cup plain yogurt. Refrigerate to chill. When serving garnish with ¼ cup fresh chopped parsley. A nice cool dish for a hot summer day.
STEWED GREEN TOMATOES
| 4 medium onions, thinly sliced |
| 2 tbsp butter or margarine |
| 1 red pepper, finely chopped |
| 1 tbsp sugar |
| 1 stalk celery, finely chopped |
| ½ tsp salt |
| 2 tbsp oil |
| 7 large green tomatoes |
| ½ cup water |
Sauté onion, pepper and celery in oil until tender. Meanwhile, peel and core tomatoes and cut into ¼” slices. Add to skillet and sauté, stirring gently 2-3 minutes. Add water, cover and simmer 10 minutes until tomatoes are soft. Season to taste with butter, sugar and salt.
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To Preserve Your Green Tomatoes
If your backyard garden is as prolific as mine tends to be recipes for those green tomatoes on the vine when the first frost is about to arrive are a blessing.
Canning:
Wash, core and slice your green tomatoes. Pack them loosely in quart canning jars and cover with boiling water leaving ½” headspace. Add ¼ tsp salt to each jar is optional. Process for 20 minutes in a boiling water bath.
To use, drain the slices and use in any recipe for green tomatoes.
Freezing:
Wash and core, do not peel. Cut into slices or cubes. Cover a cookie sheet with wax paper and spread in a single layer. Freeze, then place frozen pieces in containers or plastic bags. Use in any recipe for green tomatoes. Frozen slices may be dipped in flour and fried in hot oil without thawing. Salt & pepper to taste.