Note to Self:

Thursday, September 22, 2011

Still My Favorite...


Though this has not been my best year for the garden--mostly because of this years experiment of seeing how close I can plant things and then neglect--I've still managed well enough. But tomatoes are by far still my favorite vegetable to grow. The one pictured above I ate today, and even though it is closer to October than it is August there are still plenty of green ones hanging on their vines. Anyhow, thought I'd share a couple recipes...click here and here for more recipes and regarding tomatoes.

Summer Tomato Sauce 
Makes about 2 cups
3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon sea salt
1/4 teaspoon fennel seed
1/4 teaspoon crushed red pepper
2-3 tomatoes, diced (about 2 cups)
1 cup chicken or vegetable broth
5-6 basil leaves, chopped



Heat the olive oil over medium-high heat in a medium skillet, then add the onion. Cook the onion until it just begins to brown, then add the garlic, sugar, salt, fennel, and hot pepper; cook for a minute or two. Add the tomatoes and broth; bring it to a boil then lower it to a simmer. Cook the sauce for about 10 minutes, or until it reduces by half. Transfer the sauce to a blender and puree until smooth. Return the sauce to the pan and add the basil leaves. 

Cream of Tomato Soup
Makes about 2 quarts
3 tablespoons unsalted butter
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
8 cups diced tomatoes
1 cup chicken or vegetable broth
1/4 cup chopped basil leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup heavy cream



Heat the butter in a small soup pot over medium heat. Add the shallots and garlic; cook them for a couple of minutes, until they are translucent but not browned. Stir in the tomatoes, broth, basil, salt and pepper. Bring to a boil then lower to a slow simmer. Cook the soup for about 30 minutes. Add the cream and cook for a couple minutes. Transfer to a blender and process until smooth.


No comments: