Tomato Soup

Tomato Soup

Ingredients

1 peck of tomatoes chopped (blanch first, remove seeds and chop in food processor)

8 onions chopped (can use food processor)

5 stalks of celery (can use food processor)

3/4 cup of sugar

1/4 cup (or less) of salt

1/2 pound butter

1 cup cornstarch with water just to dilute (pour this in slowly)

Boil tomatoes, onion and celery for 1 hour.

Pour mixture through a strainer. (not absolutely necessary)

Add sugar, salt, butter and cornstarch.

Mix, bring to a boil and seal in jars.

Recipe from Gayle Elsberry

Carrot-Tomato Soup

Carrot-Tomato Soup

Ingredients
2 TBSP butter
1/2 cup extra virgin olive oil
4 lbs tomatoes, peeled* and sliced in half with stems removed
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
(optional) fresh sprigs of thyme, oregano or rosemary
1 medium sized yellow onion, diced
2 stalks celery, diced
5 medium sized carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) stock
1/3 cup fresh basil leaves, chopped
3/4 cup heavy cream

Instructions
Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Puree the soup. (I don't have an immersion blender, so my regular blender works just fine, doing it in batches.)

Stop here and see below if you'd like to freeze some of the soup for later!**

Return the soup to the pot and onto the stove. Heat slowly. Add the chopped basil and heavy cream.

Enjoy!

Notes:

*To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easily after that.

**Because I love the basil and cream to be fresh when I serve this, at this point, I try to estimate how much I'll use for dinner now and how much I'd like to freeze for later. Usually, with this recipe, I freeze a one quart mason jar, filling it to within an inch from the top to allow for expansion room when it freezes. It makes a perfect lunch or light dinner size for us, especially when served with some crusty bread and sharp cheddar cheese for sandwich dipping!

Recipe from Soule Mama's blog. Thank you!

Best Baked Ziti

Baked Ziti
from the America's Test Kitchen Episode: Who Wants Pasta?


The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Serves 8 to 10

1	pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2	large eggs , lightly beaten
3	ounces grated Parmesan cheese (about 1 1/2 cups)
	Table salt
1	pound ziti or other short, tubular pasta
2	tablespoons extra virgin olive oil
5	medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1	(28-ounce) can tomato sauce
1	(14.5-ounce) can diced tomatoes
1	teaspoon dried oregano
1/2	cup plus 2 tablespoons chopped fresh basil leaves
1	teaspoon sugar
	Ground black pepper
3/4	teaspoon cornstarch
1	cup heavy cream (see note)
8	ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Ingredients
4 medium acorn squash, cut in half and cleaned
Olive oil
Salt
Freshly ground black pepper
1 pound Italian sausage, casing removed and cut into 1/2 inch pieces
4 cups basic tomato sauce
1/2 rigatoni pasta, cooked until tender, tossed in olive oil and cooled
1/2 pound Mozzarella cheese, cut into 1/2 inch cubes
1 tablespoon finely chopped fresh parsley leaves

Instructions
Preheat the oven to 350°F.
Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and 1/2 cup water to the pan. Cover with aluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large sauté pan, over medium heat, brown the sausage, about 6 to 8 minutes. Remove the sausage and drain on paper towels.

In a large mixing bowl, toss the sausage with the tomato sauce, pasta and cheese. Season with salt and pepper. Mix well. Spoon the pasta mixture into the cavity of each squash.

Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts. Place the filled squash in the center of each plate.

Garnish parsley and serve.
Makes: 4 or 8 servings

Giada's Spicy Baked Macaroni

Ingredients
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Jen's Notes: I made this this afternoon since I had most of the ingredient on hand (except the mushrooms-- I added yellow beans instead). Its very yummy, though not very spicy. I might add more crushed red pepper next time or even chop up some fresh hot pepper. I also used freshed tomatoes since I had those on hand. Very yummy!

Avocado Dip

Ingredients
2 avocados
1 pkg grape tomatoes
1 pkg crumbled feta cheese
1 large bunch of basil

Directions
dice avocados, slice tomatoes in 1/2 or 1/3s, chop basil. Mix ingredients together. Just before serving, mix together 1 T. olive oil and 1 T white or cider vinegar and pour over mixture. Mix together and enjoy.

Recipe from Cheri Dauphinee--- this one is great! Its a huge hit at parties. You can't go wrong. Seriously!

Rustico Tomato And Bread Salad

Ingredients

3 c. crusty whole wheat bread, cut into 1-inch cubes

2 lbs ripe tomatoes, chopped into 1-inch pieces

1 small sweet onion, sliced thin and halved

4 T. shredded basil (only use fresh)

4 T. balsamic vinegar

4 T. olive oil

Salt and pepper to taste

Directions
Place the bread cubes in a preheated oven at 325° F. Toast 15 to 20 minutes until crisp and slightly browned, turning every so often. Put in a medium bowl. Add remaining ingredients and toss gently. Taste for seasoning. Let flavors marinate for 15-20 minutes. Serve at room temperature.

Makes 6 servings.

Recipe from Mom

Got some tomatoes left over from a trip to the farm stand or your own garden? This rustic Italian recipe is perfect for the excess bounty. It is quick, easy, and mucho delicioso. Use any tomatoes that are at their peak. Your choices include regular reds, cherries, grapes, yellows, heirlooms, or a combination. You can add garlic for a pungent, heart-healthy effect or substitute shallots for the onions for a milder flavor. Feel free to add good calamata olives cut in half. DASH for Health always recommends you use whole grain or 100% wheat bread, but the recipe works for any rustic, crusty loaf.