Roasted Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Makes 6 to 8 Servings

The Barefoot Contessa Cookbook 1999

Note: Great way to use up stock from the garden!  I also made a version using Italian flat leaf parsley.

         

Dehydrated Tomatoes

Wash and dry your tomatoes.

If you want to remove the skins (optional). Us a knife to cut an X on the bottom of the tomato, just deep enough to penetrate the skin. Drop tomato into boiling water. Blanch for 20-30 seconds. Use a slotted spoon to remove tomato from boiling water. Immerse tomato in ice water. Use knife to remove tomato core. Skin will slip off.

Core tomatoes (whether skinned or not). Remove tomato ends.

Cutting Options:

 

Roma tomatoes cut in halves or quarters
Cherry tomatoes cut in half
Grape Tomatoes cut in half

Slice large tomatoes into ¼” slices with a mandoline

 

You may be tempted to toss the tiny tomato on the tray but it is better to cut, they dry faster and you won't have to keep testing the whole tomato to see if the inside is still soft.

 

Seed tomatoes if you like using a spoon or your finger to scoop seeds from tomato, leaving the pulp.

Blot extra juice on tomatoes with a paper towel.

 

You can dry your seeds on the bottom of your dehydrator, my Nesco came with a solid tray for making fruit roll ups.

Spray dehydrator trays with a very light coating of vegetable spray or rub them with just a touch of olive oil to prevent tomatoes from sticking.

Place tomatoes cut-side up on dehydrator trays, about ½” apart. Do not allow tomatoes to touch.

 

Sprinkle tomatoes with salt, garlic powder, or fresh herbs (as desired).

I've also marinated my tomatoes ahead of time which is also an option. Allow the tomatoes to drip through the tray since you can't pat them dry (you will pat off all the flavor) then rinse off the bottom of the dehydrator and dry as usual.

 

Allow 1-2” between each dehydrator rack for good air circulation.

Set the dehydrator temperature at 135º-140ºF.

Dry tomatoes. Check them regularly. If necessary, rotate racks to allow tomatoes to dry evenly.

 

Remove pieces that dry before others to prevent them from scorching. Average dry time in a dehydrator is 8-12 hours.

Dried tomatoes will be reduced in size, shriveled and leathery, but not tacky. Remove tomatoes from the dehydrator and allow them to cool thoroughly.

Pack tightly in freezer bags, vacuum sealed bags, plastic containers, or jars.

 

Modified from www.tomatodirt.com

Fastest Way To Peel Tomatoes

• set up a pot of boiling water
• fill a bowl with ice water
• core all your tomatoes
• slice an 'X' in the bottom end of each tomato
• drop your prepared tomatoes in batches into the boiling water for no more than 30 seconds
• after 30 seconds, spoon them out and drop them into the ice water
• gently slip the skin off the tomato

Poof you're done!

Tomato-Basil Simmer Sauce

12 pounds ripe tomatoes (about 25 tomatoes), peeled **
3 tablespoons packed brown sugar
2 tablespoons kosher salt or 4 teaspoons salt
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves, chopped
1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, or Italian (flat-leaf) parsley), chopped
6 tablespoons lemon juice

Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.

Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs.

Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks.

From the Test Kitchen

Spicy Simmer Sauce: Stir in 1 tablespoon crushed red pepper with the herbs. 

Roasted Garlic Simmer Sauce: Stir in 3 tablespoons chopped roasted garlic with the herbs. 

Double Tomato Simmer Sauce: Stir in 1 cup snipped dried tomatoes (not oil-packed) with the herbs. 

Roasted Garlic:  Preheat oven to 400 degrees F. Peel away the dry outer layers of skin from garlic bulbs, leaving skins and cloves intact. Cut off about 1/2 inch from the pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1- to 1 1/2-quart casserole. Drizzle with 1 tablespoon of the olive oil. Cover casserole. Bake for 40 to 50 minutes or until garlic is soft. Remove from oven. When garlic is cool enough to handle, remove garlic cloves from papers by squeezing the bottoms of the bulbs. Chop roasted garlic. 

Makes: 22 servings Serving size: 1/2 cup Yield: about 11 cups sauce (6 pints)


** The easiest way to get tomato skins off:

1) set up a pot of boiling water
2) fill a bowl with ice water
3) core all your tomatoes
4) slice an 'X' in the bottom end of each tomato
5) drop your prepared tomatoes in batches into the boiling water for no more than 30 seconds
6) after 30 seconds, spoon them out and drop them into the ice water
7) gently slip the skin off the tomato

Poof you're done!


www.bhg.com

Cilantro Tomato Corn Salad

3 ears fresh corn in husks
1/4 cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.

Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.



Makes 4 Servings

Allrecipes.com


Nutrition Information Amount Per Serving
Calories: 174
Total Fat: 12.4g
Cholesterol: 31mg

Tomato Salad

6 large plum tomatoes, each cut into 4 wedges
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Place tomatoes in large bowl. Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Pour over tomatoes and toss gently to coat.



Bon Appétit May 1997
 
Serves 6