- 6 pounds tomatoes (preferably plum, but any will do) cut in quarters
- 1 ½ C chopped carrots (gives body to the sauce)
- 1 ½ C chopped celery
- 1 ½ C chopped onion
- 9 cloves chopped garlic
- 6 T balsamic or red wine vinegar
- 1 T bay leaf
- 1 T each thyme, oregano, basil, parsley
- 1 T? t? salt, plus pepper
- Make a grilled cheese with sharp cheddar and a BIG FAT SLICE of ripe tomato.
- Make an open-faced toasted sandwich with tomato and some blue cheese crumbles.
- Make a salad of tomatoes, cucumbers, and grated feta cheese. Dress with olive oil and a little cider vinegar or lemon juice.
- Make a salad of tomatoes, basil, and fresh mozzarella cheese, dressed with oil and balsamic vinegar.
- Mash up some chopped basil, fresh chopped tomatoes, and brie cheese with olive oil, balsamic vinegar, and a little salt and pepper to taste. Let sit at room temperature for two or three hours. Cook some spaghetti, and toss it with the sauce. Serve immediately.
At first I hesitated to make this recipe, not wanting to sacrifice a perfectly good tomato to soup, but it was by far the best gazpacho I have ever had. I enjoyed it for lunch several days. The heirloom’s flavor really tells the truth here.
- 1 large garlic clove
- 1 small pepper
- 1 small onion
- 5 sprigs parsley
- 1 small cucumber
- 1-2 sprigs basil
- 1 teaspoon tarragon
- 3 or 4 very ripe tomatoes—bright color with little or no green
Place vegetables in blender in order. Fill blender to the top with quartered very ripe tomatoes. Blend on low until everything is just barely mixed in. (You may have to stop once or twice to stir and incorporate all veggies) Serve immediately.
- 2 onions
- 2 cloves garlic
- ½ to 1 lb hamburger or sausage
- 1 C chopped frozen peppers or corn
- 1 gallon bag of frozen quartered tomatoes
- 1 T chili powder
- 1 small crushed dried cayenne pepper (or to taste)
- 1 T oregano
- 1 t cumin
- 2 cans 15 oz. chili beans
- Salt to taste
Brown onions, peppers, garlic and meat. Add frozen or partially thawed tomatoes. Heat. As tomatoes thaw pull off peels. Bring to a boil.
Add remaining ingredients and simmer for 15 minutes or more to blend flavors. Increase cooking time and heat if you like a thicker chili.