FRESH GREEN TOMATO RECIPES
CREAM OF FRESH TOMATO SOUP RECIPE | INA GARTEN | FOOD NET…
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
CREAM OF FRESH TOMATO SOUP RECIPE | INA GARTEN | FOOD NET…
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
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FRESH TOMATO RELISH RECIPE: HOW TO MAKE IT
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. —Lela Baskins, Windsor, Missouri
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 9 calories per serving
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Reviews 5
Total Time 30 minutes
Calories 9 calories per serving
- In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.
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Put tomatoes in the limelight with creamy soups, slow-cooked squid, fragrant curries and beautiful salads
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TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLI…
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices.
If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
- To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
- To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
- Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
- Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.
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This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 200 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 200 per serving
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