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Appetizing Tomato Recipes

Copyright 1994 The Detroit Free Press
From Knight-Ridder/Tribune Information Services
Selected and Prepared by Tribune Media Services

By Patty LaNoue Stearns
Knight-Ridder Newspapers





CREAM OF ROASTED TOMATO SOUP 

Soup:

3 pounds tomatoes (about 4 large), washed, seeded, cut in half lengthwise
2 tablespoons olive oil
3 tablespoons unsalted butter
8 small shallots, peeled, ends removed, coarsely chopped
1 small carrot, peeled, ends removed, coarsely chopped
1 small fennel bulb, core removed, bulb only, coarsely chopped
2 to 3 cups chicken or vegetable stock
5 sprigs fresh tarragon, washed
5 sprigs fresh parsley, washed
Salt and freshly ground black pepper to taste
1 cup heavy cream, optional 
Parsley croutons:
12 thin slices of French bread
2 tablespoons olive oil
2 garlic cloves, peeled, ends removed, cut in half
1/2 cup Teleme or Muenster cheese, shredded
1/4 cup fresh parsley, washed, dried, chopped

Preheat oven to 400 degrees. 

Coat the tomatoes with olive oil and place them, cut side down, on a non-stick or
foil-lined shallow baking dish. Roast for 35 to 45 minutes, until the tomatoes are very
soft and the skins are dark. Remove from the oven and let cool.

The skins should lift off easily. Discard skins and core tomatoes. Set tomatoes aside.

Meanwhile, in a medium-size saucepan, melt butter and saute the shallots, carrot and
fennel until they are soft, about 12 minutes. Add 2 cups of chicken or vegetable stock,
and the tarragon and parsley. Cover and simmer over low heat for 30 minutes. Remove
the herb sprigs and add the roasted tomatoes.

Puree the tomatoes. If you use an immersion blender to puree, soup does not need to be
cooled to puree. If using a blender or food processor, cool soup and puree, or run
through a food mill. This can be made ahead up to this point. At serving, heat soup, add
salt and pepper and add cream if desired.

To prepare croutons: Preheat oven to 400 degrees. Brush both sides of the bread slices
with olive oil and put on a baking sheet. Rub the top of each slice with garlic and
sprinkle on the cheese and parsley. Bake until golden brown, about 5 minutes.

To serve, ladle the soup into warm bowls and float two or three parsley croutons on top
of each bowl. Serves 4.

From Taunton's Fine Cooking, (August/September 1994 Issue No. 4, $4.95).

NUTRITION DETAILS PER SERVING WITHOUT CREAM

Calories 408
Percent of calories from fat 63 percent

Fat, 28 gm; Protein, 11 gm; Carbohydrate, 30 gm; Cholesterol, 37 mg; Sodium, 655 mg;
Diabetic exchanges: 1/2 high-fat meat, 2&1/4 vegetable, 1 bread, 5 fat.

NUTRITION DETAILS PER SERVING WITH CREAM

Calories 616
Percent of calories from fat 74 percent

Fat, 51 gm; Protein, 12 gm; Carbohydrate, 32 gm; Cholesterol, 120 mg; Sodium, 678 mg;
Diabetic exchanges: 1/4 milk, 1/2 high-fat meat, 2&1/4 vegetable, 1 bread, 9 fat.





OLLIE'S TOMATO BROTH 

15 pounds tomatoes, peeled, cored, quartered
3/4 green bell pepper, coarsely chopped
1/4 red pimento
1&1/4 banana pepper, washed, cored, seeded, finely chopped
3/4 cubanelle pepper, coarsely chopped
3/4 favorite pepper, hot if desired
1/4 bunch of curly parsley, washed, dried, coarsely chopped
1/8 bunch Italian parsley, washed, dried, coarsely chopped
1&1/4 sprigs thyme, washed
1&1/4 sprigs oregano
2&1/2 basil leaves
1 clove garlic, peeled, ends removed, minced
3/4 teaspoon seasoned salt
3/4 Worcestershire sauce
1 tablespoon Kraft Catalina dressing
1&1/2 teaspoons paprika
Pepper to taste 

In a large stock pot add tomatoes, green pepper, red pimento pepper, banana pepper,
cubanelle pepper, other pepper, curly parsley, Italian parsley, thyme, oregano, basil,
garlic, seasoned salt, Worcestershire sauce, dressing, paprika and pepper to taste.

Cover and simmer 3 to 4 hours until all the vegetables break down. Remove and discard
thyme and oregano sprigs.

If using an immersion blender, puree mixture. Otherwise, cool mixture first; then put
mixture through a juicer or food mill, or puree in a blender or food processor. This
broth is best used with chicken and rice dishes, stuffed peppers or as a soup or sauce base.
Makes 11 cups.

NUTRITION DETAILS PER 1-CUP SERVING

Calories 135
Percent of calories from fat 14 percent

Fat, 2 gm; Protein, 6 gm; Carbohydrate, 30 gm; Cholesterol, trace mg; Sodium, 140 mg;
Diabetic exchanges: 4&1/2 vegetable, 1/2 fat.





MAXINE ELAM'S TOMATO SAUCE 

6 large ripe tomatoes, washed, cored
1 medium eggplant, washed, stem ends removed, peeling optional
2 red, green, yellow or orange bell peppers, washed, cored, seeded, chopped
1 hot pepper, washed, cored, seeded, finely chopped
2 medium or large onions, peeled, ends removed, chopped
1 medium zucchini, washed, ends removed, chopped
1 to 2 yellow or white squash, washed, ends removed, chopped
2 garlic cloves, peeled, ends removed, minced
1/2 teaspoon dried oregano
Pinch dried fennel
Salt to taste
1 teaspoon basil
2 pounds pasta, cooked according to package directions, optional 

In a 4-quart pot mix together tomatoes, eggplant, bell peppers, hot pepper, onions,
zucchini and squash. Add the garlic, oregano, fennel, salt and basil. Let mixture simmer,
covered, over low heat for 2 to 2&1/2 hours. Serve over pasta. Make about 2 quarts of
sauce. Serve 8.

NUTRITION DETAILS PER SERVING WITHOUT PASTA

Calories 62
Percent of calories from fat 9 percent

Fat, 1 gm; Protein, 3 gm; Carbohydrate, 14 gm; Cholesterol, 0 mg; Sodium, 15 mg;
Diabetic exchanges: 2&1/2 vegetable.

NUTRITION DETAILS PER SERVING WITH PASTA

Calories 482
Percent of calories from fat 3 percent

Fat, 2 gm; Protein, 17 gm; Carbohydrate, 101 gm; Cholesterol, 0 mg; Sodium, 19 mg;
Diabetic exchanges: 2&1/2 vegetable, 5&1/4 bread.





MARINATED CHERRY TOMATOES OVER GARLIC BREAD 

Cherry tomatoes
2 pints cherry tomatoes, preferably mixed colors, stems removed, washed, cut in half
2 green onions, white part only, washed, ends removed, coarsely chopped
1/4 cup finely chopped parsley
1 tablespoon finely chopped rosemary; or 2 teaspoons dried
3 garlic cloves, peeled, ends removed, minced
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
Provolone garlic bread
3 to 4 tablespoons extra virgin olive oil
3 garlic cloves, peeled, ends removed, minced
4 large, thick slices of crusty bread
4 slices (1&1/2 ounces each) provolone cheese
1/4 cup grated Parmesan cheese 

In a shallow bowl, mix the tomatoes, white part of green onions, parsley, rosemary,
garlic, olive oil and vinegar. Season with salt and pepper. Cover the bowl and let the
tomatoes marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours or
overnight. Stir occasionally so that all the tomatoes are marinated.

To prepare garlic bread: In a small bowl combine the olive oil and garlic and let the
mixture stand for 10 minutes or longer so the flavors blend. Meanwhile, heat the
broiler. Brush one side of each piece of bread with the garlic and olive oil mixture, and
broil, oiled side up, until lightly browned. Place a slice of provolone and a generous
sprinkling of Parmesan on the toasted side of each slice, saving a little Parmesan for
garnish. Set the bread aside until you're ready to serve the tomatoes.

Just before serving, heat the broiler. Toast the bread under the broiler until cheese is
bubbly.

To serve, put a piece of the bread in a shallow soup bowl. Spoon about 3/4 cup of the
tomatoes and marinade on or around the edges of the bread. Garnish with more
Parmesan and serve. Serves 4.

From Taunton's Fine Cooking, (August/September 1994 Issue No. 4, $4.95)

NUTRITION DETAILS PER SERVING

Calories 552
Percent of calories from fat 70 percent

Fat, 43 gm; Protein, 17 gm; Carbohydrate, 27 gm; Cholesterol, 33 mg; Sodium, 650 mg;
Diabetic exchanges: 1&3/4 high-fat meat, 1&1/2 vegetable, 1 bread, 5&3/4 fat.

NUTRITION DETAILS PER SERVING

OF PROVOLONE GARLIC BREAD ALONE (SERVES 4)

Calories 344
Percent of calories from fat 61 percent

Fat, 23 gm; Protein, 16 gm; Carbohydrate, 18 gm; Cholesterol, 33 mg; Sodium, 634 mg;
Diabetic exchanges: 1&3/4 high-fat meat, 1 bread, 2 fat.




SUN-DRIED TOMATOES 

8 roma tomatoes, washed, dried, cut in half
1 cup olive oil
4 garlic cloves, peeled, ends removed
Salt and pepper to taste
1/4 cup water
16 ounces fettuccine, cooked according to package directions, optional 

Place tomato halves on a tray. Cover with a screen or cheesecloth. Place in the sun for 48
hours, bringing inside in the evenings or in case of rain. Once dried and shriveled,
tomatoes are ready for cooking.

In a large skillet, heat olive oil. Saute garlic 2 to 3 minutes. Add tomato halves. Sprinkle
with salt, pepper and water. Let steam about 5 to 7 minutes. Place over cooked fettuccine
and serve. Serves 4.

Cook's note: The screen or cheesecloth needs to be secure from animals and insects. The
number of drying hours may vary greatly depending on the size and moisture content
of the tomatoes.

NUTRITION DETAILS PER SERVING WITHOUT FETTUCINE

Calories 529
Percent of calories from fat 94 percent

Fat, 55 gm; Protein, 2 gm; Carbohydrate, 11 gm; Cholesterol, 0 mg; Sodium, 20 mg;
Diabetic exchanges: 1&3/4 vegetable, 10&3/4 fat. 






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