Tag: roasted tomatoes

Family · Family Favorites · Garden · Home · Soups and Stews · Vegetarian

Roasted Tomato Soup

cathysmahaLeave a comment

Campbell’s Tomato Soup and grilled cheese were common in our house when the girls were growing up. Now that I’ve discovered homemade tomato soup, the canned stuff is out the door. I roast tomatoes all summer and freeze them for soup and sauces in the winter. The tomatoes I had frozen did not have garlic and onion in them, so I sautéed the onion in a little olive oil and added the garlic when the onions were brown. The end result was delicious. The soup was a little thick, so I added water to gain the consistency I like.

The perfect lunch or dinner for a snowy winter day!

Roasted Tomato Soup

INGREDIENTS:
  • 3 lb. Roma Tomatoes (I used a variety of tomatoes from my garden)
  • Olive Oil
  • 1/2 small onion
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk or cream (I used Half and Half)
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh basil (I used pureed frozen basil)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • salt and pepper to taste
  • Water or milk to thin the soup to your liking
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Line cookie sheet with parchment paper. Cut tomatoes in half, drizzle with oil. Add onions, garlic, salt and pepper.
  3. Roast for 40-50 minutes, until the tomatoes start to brown. (At this point you can freeze the tomato mixture for later or proceed with the recipe.)
  4. Scrape the tomato mixture into the blender and add the milk or cream, Parmesan cheese, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
  5. Serve immediately with grilled cheese for dunking. Yum!

Recipe adapted from thereciperebel.com

https://www.thereciperebel.com/easy-roasted-tomato-soup-and-a-giveaway/

Breakfast · New Favorite

OMG Scrambled Eggs…with Pesto, Bacon, Roasted Tomatoes & Peppers

cathysmahaLeave a comment
OMG Scrambled Eggs were an experiment, a gamble that paid off.  ‘OMG’ was the first thought that came into my head when I took the first bite. Adding the coincidentally roasted fresh tomatoes and peppers was a fantastic addition.
I also made this recipe combining the tomatoes and peppers into the egg cups and loved them as well.
The recipe could be adapted easily to add more bacon, cheese, pesto or whatever floats your boat. Worth trying!  I may be dreaming of this tonight.

OMG SCRAMBLED EGGS

3 slices bacon, sliced into 1 inch pieces
1/4 cup chopped onion
1 bunch swiss chard (or kale) stemmed and chopped
1 dozen eggs, whisked
salt and pepper
2 tablespoons pesto
1/4 cup mozzarella cheese
roasted tomatoes and peppers (optional)
  • Sauté the bacon in a non-stick skillet until cooked about half way.
  • Add onions and cook through.  Drain most of the bacon fat off.
  • Add Swiss chard and cook until it wilts.
  • Add the eggs, salt and pepper, and pesto.
  • Stir the eggs often to assure they cook through.
  • Add cheese when eggs are about half way cooked.
Serve with warm roasted tomatoes and peppers.
MUFFIN EGG CUPS: Mix all ingredients together, including the chopped roasted tomatoes and peppers. Grease muffin tins and bake egg cups at 350 degrees for 12-15 minutes until done in the center and golden brown.
Family · Garden · Home · Italian Dishes · New Favorite · Pastas · Vegan · Vegetarian

Roasted Tomato, Sausage and Pesto Sauce

cathysmahaLeave a comment

Fall brings the bounty of tomatoes, basil and much more. Older daughter, Megan, told me about a roasted tomato and pesto sauce she made. I tweaked it a bit to serve my tastes. I love the idea of adding pesto to a rich, red tomato sauce. It was delicious and definitely a new recipe for my collection.

ROASTED TOMATO AND PESTO SAUCE

1 pound Italian sausage, cooked and drained
3 cups roasted tomatoes and peppers, cooled and blended (recipe below)
1/2 cup chopped onion
1 tablespoon olive oil
3-4 garlic cloves, diced
Cube of pesto (about 1/3 cup)
26.5 ounce can San Marzano tomatoes, chopped or blended
1 cup water
1 tablespoon fresh, chopped basil
1 pound cooked pasta (I used bow tie pasta) and 1 cup of pasta water
Parmesan Cheese (optional)

  • Core and slice tomatoes. Halve and remove seeds from peppers.
  • Arrange the tomatoes and peppers on a heavy cookie sheet (I line with parchment paper).  Drizzle with Avocado oil and sprinkle with sea salt or kosher salt.
  • Roast at 400 degrees until the edges of the vegetables start to char and are cooked through.
  • Blend the mixture to a smooth consistency.
  • Cook and drain the sausage. Drain and set aside.
  • Sauté onions in olive oil and when almost cooked through, add the garlic. Continue to salute until garlic is cooked through.
  • Add roasted tomatoes and peppers, pesto, San Marzano tomatoes, water, basil and sausage.
  • Heat thoroughly.
  • Add 1 cup of pasta water to sauce. Stir.  Add drained, cooked pasta, and stir to mix thoroughly.
  • Serve with Parmesan cheese.