EASIEST, QUICKEST, YUMMIEST TOMATO SOUP RECIPE EVER
I love tomatoes, but when we’re getting over 5 pounds of them every week even I have trouble figuring out what to do with them all! Until I discovered this recipe:
EASIEST, QUICKEST, YUMMIEST TOMATO SOUP RECIPE EVER
Serves 2
Ingredients:
About 4 medium-large tomatoes (if you’re not sure, err on the side of two many rather than too few)
1 medium onion
4-6 cloves garlic (or more to taste)
Olive oil
Salt
Pepper
Plus (these are optional add-ins):
Peppers
Celery
Carrots
Basil
Parsley
Chicken or Vegetable stock
Milk
Creme Fraiche
Sour Cream
Directions:
Preheat oven to 400 degrees. Pour about 2-4 tablespoons of olive oil into a 9 x 12 casserole dish so that the bottom is completely covered. Slice onions and add to casserole dish. Add whole garlic cloves to casserole dish. Slice tomatoes into wedges and add to casserole dish. Then I recommend adding a couple of sliced peppers if you have them on hand, or a couple stalks of chopped celery, or a couple of sliced carrots, or all of the above! Add salt and pepper, then stir it all up with a wooden spoon to coat with olive oil and roast in oven for 45-50 minutes.
Then, pour everything into a blender and blend until smooth. At this point you may want to add your chopped basil or parsley, or some milk. A lot of tomato soup recipes call for chicken or vegetable stock, and if you have some on hand, go for it, but I usually do without. And if you’ve added some peppers/celery/carrots I feel like it doesn’t need the extra flavor that the stock will give it (especially if it’s store-bought stock, which is often so strongly flavored that it will overpower everything else).
Finally, after portioning to bowls, add a dollop of creme fraiche or sour cream.
Serve with a salad or, if it’s chilly out, grilled cheese!
RICOTTA GNOCCHI WITH TOMATOES AND ZUCCHINI
Ingredients
While the veggies are in the oven, make the gnocchi.
Beat together the egg, the ricotta, the finely grated parmesan, and the salt and pepper with an electric mixer (or, if you’re strong, with a whisk).
Consistency should be as below.
Using your dough hook attachment, slowly add the cup of flour. (Or, if you don’t have a mixer or dough hook attachment, use a wooden spoon or your hands)
Use 2 teaspoons to form gnocchi. Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water (you want each dumpling to be about the size of a grape).
Boil in batches (about 10-12 to a batch).
Boil each batch for about 4-5 minutes, and transfer with a slotted spoon to a plate.
About this time your veggies should be ready.
Divide gnocchi into 2 bowls, spoon on tomato/zucchini sauce, and top with coarsely grated parmesan and chopped basil.
Devour!
MEMBER SHARED RECIPE: Pan Fried Flounder with DELICIOUS Tomato Dill Sauce
This recipe was sent to us by Lewis, a GWCSA member. Thanks, Lewis!
Howdy, here is a recipe that I just made yesterday, and it turned out so well that I had to write it up and share.
Lewis
Pan Fried Flounder with DELICIOUS Tomato Dill Sauce
I made some dill butter with the dill we received earlier in the season and have been waiting for a prime opportunity to use it. I’ve wanted to use it with fish, but every Saturday we either miss the farm market, cannot cook that day, or forget to stop at the fish monger stand. This morning I finally picked up a large flounder fillet ($10) for consumption soon. Well, the dish I just ate was good enough to be the first recipe I’ve ever felt inclined to write up. The sauce could certainly be applied to other fare, should you choose not to have fish, but it was good with the flounder.
Sauce:
3 tbsp Irish butter, or any other butter for that matter
1 tbsp dill butter (my dill butter is very densely populated with dill)
1 extra large yellow tomato from the Wed share
½ cu Gewurz 2009 Mendocino County Gewurztraminer wine
2 cloves shredded garlic
1 tsp salt
Stuff:
Large flounder fillet
flour
8 large slices zucchini (¾ in thick cut)
more dill butter!
Pepper to taste
Start sauce first. Melt butter in a saucepan. I used Irish butter b/c my roommate left it in the fridge, but I honestly don’t think it matters. I have never been able to tell the difference between any butters. I think it is BS! Take a large ~ ½ lb tomato. Make sure it’s a delicious one, because I found that the tomato is what really carried this dish. I chose a yellow one from the Wed share, and it was absolutely the correct choice. Peel this tomato and chop it up. You can seed it or not, but I don’t like to remove anything if possible, and I enjoyed the seeds to add texture to the sauce. Cook the tomato in the butter on medium low heat until it has reduced to a lumpy sauce. Add the garlic, salt, and wine (I think the Gewurz was a great pairing, but any dry white wine should be fine). Simmer for ~ 30 min.
Once you have the sauce on simmer mode, sauté the zucchini in dill butter in a large saucepan to whatever consistency you wish, but fork soft is what I consider ideal. Remove from pan and set aside. While the zucchini is cooking, dredge the fish in plenty of flour. I used whole wheat and it came out well. Add pepper to taste. After removing the zucchini, add some more dill butter and sauté the fish quickly on both sides, turning only once. Serve over the zucchini slices, topped with the sauce.
RECIPE: SAUSAGE, LENTIL AND RAPINI STEW
Ingredients:
1 lb. sausage, sliced into quarter inch rounds
1 large onion, chopped
3 carrots, sliced
1 cup lentils
2-4 cups vegetable broth
1 bunch broccoli rabe (rapini), chopped, stems and leaves separate
salt and pepper
Directions:
Cook sausage in a large pot until browned, then remove sausage with a slotted spoon, leaving fat in pot, and set sausage aside. Cook onion in the sausage fat until translucent. Add sliced carrots and broccoli rabe stems, and cook briefly, about 2 minutes. Add lentils and 2 cups vegetable broth, cover and lower heat. Simmer for about 15-20 minutes, until lentils and carrots are tender (add more vegetable broth if needed), then add sausage and the broccoli rabe leaves. Cover and simmer about 5 minutes, or until leaves are wilted. Season with salt and pepper to taste.
RECIPE: PLUM AND PEAR COBBLER
The only thing you need to watch out for in this recipe is if your pears are not ripe. See note below.
Plum and Pear Cobbler
4 cups thinly sliced pitted plums
2 cups thinly sliced pears
3/4 cup granulated sugar (less if plums are sweet)
3 tablespoons cornstarch
1/2 teaspoon cinnamon
Topping:
1 cup whole wheat flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
1/4 cup plus 1 to 2 tablespoons heavy cream
2 eggs, lightly beaten
Combine sliced plums, pears, 3/4 cup granulated sugar, cornstarch, and cinnamon. Toss together and let stand at room temperature for about 30 minutes.
Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in butter until mixture is like meal. In a cup, whisk together heavy cream and eggs. Dough should be fairly thick, but you can add a little more cream if necessary.
Pour fruit mixture into an 11×7 or 9-inch square baking dish.* Spoon batter over fruit.
Bake in preheated 325 degree oven for about 40 to 50 minutes, or until fruit is tender and topping is browned.
*if your pears are under-ripe (i.e. not soft at all) I would put the fruit into the oven for a good 20 minutes without the topping, then remove from the oven, spoon on the topping, and bake the regular amount of time.