Sunday, August 9, 2009

Tomatoes are ripening too fast - yikes!!

I just have two little ole plants - one Roma and one Cherry, but they have decided they suddenly want to be picked! Usually, I just rough chop them, put in freezer bags and use whenever I feel like making spaghetti sauce, but I found this great recipe for Creamy Tomato Soup so thought I'd give it a try. Here's the scoop:

8 sun-dried tomatoes (not oil-packed)
1 large onion, chopped
1 clove garlic, chopped
1 Tbls EVOO
3 pounds (or so) of your fresh-off-the-vine tomatoes, chopped
1 Cup soy milk (I don't do dairy)
Salt & pepper and some red pepper flakes if you like
Chopped fresh parsley, basil or dill, whatever you like

*Cover the sun-dried tomatoes with boiling water and let them soak for at least 15 mins.
*In a large pot, saute the onion and garlic in the olive oil, until soft but not burned
*Add the chopped tomatoes and the spices and continue to cook over med heat, stirring, until mixture boils.
*Remove the dried tomatoes from the soaking liquid and coursly chop them, then add to the pot along with their liquid.
*Reduce heat to low, cover and simmer for at least 30 minutes then mash the heck out of them with a potato masher.
*Pour through a fine strainer leaving only the beautiful broth.
*Return the broth to the stove and stir in the milk.
*Raise the tem until soup is piping hot, then pour into bowls and garnish with the herb of your choice - VOILA!!!
(I put mine in the fridge for now, as I plan to have some for dinner tonight!)

Here's the nutrient poop (based on 4 servings):
Calories: 147
Protein: 5.5 grams
Fat: 6 grams
Carbs: 22 grams
Fiber: 6 grams


No comments:

Post a Comment