My mom is an incredible gardener. My dad was, too. I am not sure yet if I’ve inherited this ability. My pinterest board is filled with great gardening tips and ideas. I have aspirations to have a gorgeous garden from which I can pick and make fabulous fresh dishes. Unfortunately, I’m a little lazy and very forgetful. Our first garden attempt was dry and dead with in two weeks (I live in the desert, so gardening here takes a little more effort, care and *ahem* regular watering). I really want a garden, but I know two things must be in place before I can be successful: 1. I must be done with school. 2. It must be on an automatic watering system. When I can get these two things done, I look forward to a wonderful harvest and learning many new things!
If you already have a garden and are wondering what to do with your huge crop of tomatoes, here are two super tasty recipes for you! The sauce freezes well, and the soup is perfect with crusty grilled cheese. To be honest, tomato soup for me has always been an excuse to eat gooey grilled cheese sandwiches. When I made this soup, I ate one half of a sandwich. The soup was so good it didn’t need anything, so I left the sandwiches to the kids and had seconds of soup. The sauce goes well with some mild italian sausage, if you’re a carnivore, and piled onto a tender whole wheat pasta. It’s perfect summer comfort food with some grilled asparagus.
EASY CREAM OF TOMATO SOUP
serves 4 (main dish) or 6-8 (side dish)
2 TBS olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups fresh tomatoes, chopped
2 cups chicken stock
1 TBS fresh basil, chopped
1 tsp sugar
1 tsp salt
1/2 cup heavy cream
In a large pot, heat olive oil over medium heat. Add onion and cook while stirring until they start to brown. Add garlic and cook and additional minute, or until garlic barely starts to brown. Add tomatoes and chicken stock. Bring to a boil. Lower heat to low and simmer for 15 minutes. Add basil and cook an additional 5 minutes. Add salt and sugar and remove from heat. Pour into a blender or food processor, or use an immersion blender to puree. Puree well, until smooth. Return the soup to the pot and stir in the cream. Heat on low until warm again. Serve. Garnish with fresh basil or croutons, if desired.
REAL food alert: check chicken stock for msg and additives
VEGGIE alert: to make vegetarian, sub veggie broth for the chicken stock.
ALLERGY alert: for dairy allergies, sub a non-dairy milk, like coconut or almond milk, for the heavy cream.
HEALTH alert: this recipe is only about 150 calories per serving. If you want to health it up even more, you can reduce the cream to 1/4 cup, and sub honey for the sugar, or eliminate the sugar.
ROASTED TOMATO SAUCE
3 pounds fresh tomatoes (about 6-10), cored and quartered
1 head of garlic
1 TBS fresh thyme, chopped
1 TBS fresh rosemary, chopped
3/4 pound mild italian sausage (optional)
Preheat your oven to 450 degrees. Place the tomatoes on one or two foil covered baking sheets, along with the head of garlic (do not separate the cloves, just remove any loose paper from the outside). Sprinkle the thyme and rosemary over the tomatoes. Bake for 35-40 minutes, until tomatoes are slightly charred. Rotate pans halfway through cooking, if they don’t both fit on the same rack in your oven. Remove from oven when done roasting. Pour the tomatoes and any juices into a blender or food processor, or pour into a bowl if you use an immersion blender. Using a serrated knife, carefully cut the root end of the garlic head. Pull the garlic head apart into three or four chunks. Squeeze the soft roasted garlic pulp into the tomato mixture and discard the tough exterior. Blend the tomatoes, garlic and herb mixture until desired consistency (we like minimal chunks, but you may like chunks in your sauce). Add salt and sugar to taste (if you have nice ripe tomatoes, you won’t need sugar, if you have grocery store tomatoes, you may need a pinch or two). The sauce is ready to serve with pasta. If you like meat in your sauce, brown sausage in a large pan over medium heat. Add sauce and cook for 10 minutes.