RECIPE WITH TOMATO JUICE RECIPES

Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 to 8 servings
Ingredients: 3 pounds ripe plum tomatoes, cut in half lengthwise; 1/4 cup plus 2 tablespoons good olive oil; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 cups chopped yellow onions (2 onions); 6 garlic cloves, minced; 2 tablespoons unsalted butter; 1/4 teaspoon crushed red pepper flakes; 1 (28-ounce) canned plum tomatoes, with their juice; 4 cups fresh basil leaves, packed; 1 teaspoon fresh thyme leaves; 1 quart chicken stock or water

ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN | FOOD NET…

Roasted Tomato Basil Soup Recipe | Ina Garten | Food Net… image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

TOMATO JAM RECIPE - NYT COOKING

Tomato Jam Recipe - NYT Cooking image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield About 1 pint

Number Of Ingredients 9

Ingredients

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http//schema.org, Calories 230, UnsaturatedFatContent 0 grams, CarbohydrateContent 58 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 535 milligrams, SugarContent 55 grams, TransFatContent 0 grams

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