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| Our tomatoes |
When I am calorie conscious after the holidays, this light dish was always one of my favorites, especially now that we were able to grow our own tomatoes.
Soup
Makes 6 cups
- 2 T butter
- 2 T olive oil
- 1 lb tomatoes
- 3/4 C onion
- 1/4 C fresh basil (1 T dry basil)
- 2 C unsalted chicken cooking stock
- 1/2 C heavy cream
- salt and pepper to taste
Heat butter and olive oil in the pot you are planning to make soup in. Add onion and let it simmer for 3-5 min or until desired. Clean, peel and core tomatoes, then chop them very fine. Add it to the onion mixture and simmer for about 15 min. I kept it on a medium temp. Then I added 2 cups of chicken stock and brought it to a boil then returned it to a simmer. Add basil (finely chopped) and heavy cream. As soon as the soup starts to bubble, turn it to low and let it slowly bubble for another 10 min or until the soup is as thick as desired. If you like it very thick, let it simmer even longer than 10 min. No need to add flour or corn starch. The soup thickens up with the ingredients above.
Bruschetta
Makes 12 slices
- 4 oz baguette
- 1 T olive oil
- 1 T garlic
- 1/2 T garlic salt
- 1/4 t garlic powder
- 1/2 T Italian seasoning
- 1 med tomato
- 1/3 c mozzarella
I used a third of the baguette for three servings. Cut it about 1/2 inch thick and brush it with a mixture of oil, crushed garlic and half the garlic salt. Chop the tomato very fine and mix it with the Italian seasoning, garlic powder and remaining garlic salt and spread evenly on each slice of the baguette.. Top it lightly with shredded mozzarella. I don't like it that cheesy. Keep it light!
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