More Tomato Recipes

Tomatoes are in full swing now at my house and we have more than we know what to do with! We made a delicious Roasted Tomato Soup and also some Stuffed Tomatoes to use some of them up.



Roasted Tomato Soup

10 to 12 (approximately) Tomatoes, chopped
3 Garlic Cloves, peeled and whole
Olive Oil to drizzle
Balsamic Vinegar to drizzle
Salt and Pepper to taste

2 tbsp butter
1/2 of a large Vidalia Onion, diced
1 teaspoon Paprika
Salt and Pepper to taste
Handful fresh Basil
Some milk or water to thin out if needed (optional)

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine chopped Tomatoes and Garlic in an oven-safe dish.
3. Drizzle with Olive Oil and Balsamic Vinegar. Season with Salt and Pepper.
4. Place in oven until the Garlic is tender and the Tomatoes are roasted and starting to brown at their edges.

5. In a large saucepan on the stove, melt butter and fry Onion until translucent.
6. Add Paprika and Salt and Pepper.
7. Then add the Roasted Tomato mixture and half the Basil leaves, left whole.
8. Puree soup with a hand blender or in a food processor.
9. Add milk or water to thin out if necessary.
10. Serve in individual bowls, garnished with the remaining Basil, julienned, and some homemade croutons (see my sister and my shared blog for a basic recipe).

Stuffed Tomatoes

8 medium Tomatoes

1 1/2 cups Instant Brown Rice
1/4 cup sliced Green Onions
1 Green Bell Pepper, Finely Diced
1 Tbsp Chili Powder
Salt and Pepper to taste

1 slice of Whole Wheat bread, toasted and crumbled
Garlic Powder to taste
Dried Basil to taste
Salt and Pepper to taste

8 thin slices Cheddar Cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Slice off the tops of the Tomatoes, green still intact. Set aside. Additionally, hollow out the Tomato Pulp. Set that aside for the rice mixture.

3. Cook Rice following package directions.
4. When Rice is cooked, add Green Onion, Green Pepper, Tomato Pulp, and seasonings.
5. Continue to cook to reduce down the tomato liquid slightly. Set aside.

6. Meanwhile, crumble the toasted bread on a cutting board and season with Garlic, Basil, Salt and Pepper, to taste. Set aside.

7. Place hollowed Tomatoes in a baking dish. Fill each with approximately two tbsp of the rice mixture. Top each with a slice of cheddar cheese and divide the bread crumbs equally among them. Top each with their Tomato top.
8. Place them in the oven for approximately 30 to 40 minutes until Tomatoes are roasted through.