An easy to make delicious summer soup packed full of tomato goodness.
2 pounds heirloom tomatoes peeled and seeded¹
2 T butter
1 T olive oil
1 medium sweet onion diced
3 cloves garlic minced
1 t sugar
1 T salt
1/4 C packed rough chopped basil
1 jalapeno diced
1 t tomato paste
2 C chicken or vegetable broth
3/4 C cream or half and half
Heat butter and olive oil into a 2 3/4 quart or size 20 Le Creuset® until melted. Add onions and saute until tender or about 10-15 minutes.
Add garlic and jalapeño and saute until fragrant.
Add tomatoes, sugar, basil, salt, broth and stir. Bring ingredients to boil than simmer for about 30 minutes.
Remove from heat and puree using immersion blender.
Serve with cream on the side.
1 I blanch the tomatoes in boiling water for about a minute or two. Pull them out using slotted spoon and immerse in iced water. Peel and then cut tomatoes in half to deseed. I used heirloom tomatoes but any fresh tomatoes will yield similar results.
Chunky pico de gallo or salsa fresca. Quick to make and better than out of jar. Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño. I learned this recipe from a 10 year-old friend–it’s that easy to make.
2 Roma tomatoes
1 jalapeño (or serrano)
1 garlic clove minced
1//2 lime juiced
1/4 C chopped cilantro
1/4 t cumin
1/4 t cayenne pepper
Salt and pepper
Remove seeds from tomatoes and dice and place in medium bowl.
Remove seeds from jalapeño and dice. Add to tomatoes.
Add in garlic, cilantro, cumin and stir to combine. If the cumin is aged, add another dash.
Add lime juice and season to taste.
Serve with tortilla chips.
We eat pico de gallo on our grilled fish, add to salads, tacos and burritos.
For a low calorie salad, use pico de gallo with juice. There is no fat.
3 heirloom tomatoes 1/2 inch slices
12 slices of Munster or Havarti cheese
8 1/2 inch slices rosemary-bread
6 T mayonaise
1 stick softened butter
Salt and pepper
Make 4 sandwiches
For each sandwich spread 1 1/2 T Mayonaise on bread.
Place two slices of cheese on one slice
Add two slices of tomato and generously salt and pepper the tomatoes.
Add slice of cheese and cover with bread.
Heat large skillet or grill pan on medium high heat.
Spread butter on tops of each side of bread.
Place two sandwiches at a time on pan or grill and cook until toast is golden brown on both sides and cheese has melted.
Serve with cup of tomato soup.