I’ve made this three times lately to use up some tomatoes plus wanting something tasty to eat. It’s very easy – not quite as easy as opening a can but so, so much better tasting.
Fresh Ingredients
1 thick slice of onion
1-2 cloves garlic, minced
4 plum tomatoes, chopped
1-2 T sour cream
Pantry Fare
2 cups broth
splash of balsamic vinegar
Oils and Spices
2 tsp sugar
1/2 tsp salt
1 tsp dried basil
Saute the onion and garlic until lightly browned. Add the tomatoes, broth, basil, vinegar, and sugar. Simmer for 30 minutes to blend flavors. Add salt and season more to taste if necessary. Add sour cream and blend the mixture.
Makes 2 generous servings.
Be healthy!
January 3, 2012
Gazpacho ingredients
Here’s a nice summertime recipe for gazpacho that is a little different and very tasty. My first run at it included hot peppers but it was too spicy for me but you can add them at your own option.
Roast under the broiler or on the barbeque:
8 large plum tomatoes
1 red bell pepper
1 poblano pepper (or green pepper)
1 white onion
4 cloves garlic
4 green onions, trimmed
After roasting and peeling the skins from the vegetables, puree them in a blender and/or food processor. Add and blend:
1 cucumber, peeled and seeded
2 T olive oil
2 T red wine vinegar
1/4 cup chopped cilantro
1 tsp salt
pepper to taste
Chill and serve garnished with tortilla strips or croutons, lime wedges, the greens from the green onions finely chopped, and if you want more texture, garnish with chopped peppers and onion.
To make the tortilla strips, take 4 corn tortillas and cut them into 1/4″ strips. Bake at 350 degrees, until golden.
September 1, 2009
1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper
August 6, 2009
