Tag Archives: Tomato

Guacamole

24 Jan

When I asked my sisters to send me their recipes they asked for photo guidelines. I said, “Just don’t make it look like a pile of mush.” And then I got this…a pile of mush. 🙂 At least it’s a pile of mush that tastes good!

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Ingredients:

2 avocados

1 roma tomato

1 Tbsp chopped onion

garlic salt

salt

pepper

lemon juice

Mash avocados, sprinkle with lemon juice. Chop tomatoes and onions finely. Add to avocado mixture and use salt, pepper, and garlic salt to taste.

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Marinara Sauce

25 Sep

Sometimes jarred spaghetti sauce is a little disappointing when it comes to flavor. If I wanted to eat straight tomato sauce, that’s what I’d buy. It’s great when homemade can taste so much better and not really take much more effort!

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Ingredients:

1 (15 oz) can of crushed tomatoes in puree

1/4 cup water

1 tsp sugar

1 tsp olive oil

1/4 tsp lemon juice

1/4 tsp salt

1/4 tsp oregano

1/8 tsp basil

1/8 tsp thyme

1/8 tsp garlic powder

Combine all ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Adapted from: http://www.sixsistersstuff.com/2013/05/copycat-papa-johns-pizza-recipe.html

Homemade Salsa

29 Aug

I helped my neighbor’s daughter sew her wedding dress a few weeks ago. Now, there is one thing you should know about me – I am slightly obsessed with wedding dresses. My husband made a separate account for me on Netflix just so that he could filter out the shows he likes from my wedding shows. I used to have a huge stash of bridal magazines, but I decided to get rid of them when we moved into our current house, having had a sudden desire to purge anything that I could avoid packing. I regretted it almost immediately. I regretted it even more when my sister got engaged and I had nothing to go to for inspiration. Luckily, my mom’s neighbor took pity on me, and since she happened to get a couple of different magazines for free, my stash started to grow again…I am never throwing them away again. If I could convince my husband to marry me every year (not that he wouldn’t marry me again, he just doesn’t love wedding stuff quite as much as me :)), I might die of happiness getting to have a new wedding dress for every year of our marriage. Sigh. I love wedding dresses. But that’s another blog for another day…

So any who! Because I helped with the dress, my neighbor, who has a stellar garden, paid me in produce. I really just did it for love of wedding dresses, but I took the produce gratefully! I ate the entire cantaloup by myself – I’m not kidding either. Everyone else got one bite. To be fair, I did warn them that if they didn’t take advantage of such a delicious cantaloup then I would eat it all. And I did. I did the same to the honeydew. The peppers and tomatoes I got a little stuck on. I’m the only tomato eater in my house, and I knew I couldn’t eat 6 tomatoes plus a ton of cherry tomatoes all by myself before they went bad. And what do you do with 8 jalepeno peppers and a big bunch of banana peppers? I am a wuss when it comes to spicy things, so I have a hard time doing anything with peppers. After looking at all this beautiful produce sitting purposelessly on my counter for way too long, I knew it was time…time for some serious salsa improvisation. This recipe is super loose because I honestly can’t remember what exactly I put in – but it turned out so much better than I expected. As long as you have some great garden goods and stick to the seasonings in this recipe, you can use your creativity and taste to customize your own salsa.

Homemade Salsa

Ingredients:

8 jalepeno peppers (for spicy, keep seeds – for mild, remove seeds and inner membranes)

5 banana peppers

1 pt yellow cherry tomatoes

6 smaller tomatoes

1 clove garlic, minced

1/4 tsp sugar

1/4 tsp salt

1/4 tsp ground cumin

1/2 cup cilantro

1/2 Tbsp lime Juice

Chop peppers and tomatoes so that they blend easier then combine all ingredients in a food processor or blender and pulse until you reach the desired consistency – less if you like chunky, more if you don’t like the chunks. Chill and serve.

*Adapted from original recipe: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Roasted Tomato Soup

1 Aug

Yesterday, baby woke up from his nap and was making it very clear that he wanted to be picked up. Problem was, I was busy cleaning up a rather large pee accident and couldn’t get him just yet. I noticed my four year old head upstairs and a minute later, baby quieted down. When I finished up, I headed to the nursery and found her standing by his crib, singing him a song with her finger stuck in his mouth. She was my thumb sucker, so to her, a finger to suck on is the answer to all the world’s problems. And it worked! And it was so sweet…until she woke up in the middle of the night with a fever and sore throat. A little trip to the doctor, and we’re nursing a case of good ol’ strep throat. Sigh. Suddenly that finger in the mouth is causing me stress. Here’s hoping that good intensions kill germs.

So, it’s a get-well-soup kind of day. I’m not really a huge fan of tomato soup – I guess I should say canned tomato soup. Bleh. But I got talked into some tomato soup at Zupas one time and loved it! This Roasted Tomato Soup is the closest I’ve gotten to that – it has a nice, hearty flavor that screams Fall (I know it’s only August, but good soup is good soup…crank up the a/c and pretend it’s cold out).  Super yummy with grilled cheese sandwiches!

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Ingredients:

6 cups (3 pints) cherry tomatoes

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

2 Tbsp butter

2 garlic cloves, minced

1 cup chopped onion

1 can (28 oz) diced tomatoes

4 cups chicken broth

1/2 tsp thyme

1 cup whipping cream

Heat oven to 400^F. On a baking sheet, combine cherry tomatoes, 2 Tbsp olive oil, and salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

In a large pot, heat the butter and the remaining Tbsp of olive oil over medium heat. Add the garlic and onion and saute until softened – about 6 minutes. Add the canned tomatoes with their juice, broth, thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

Using a food processor or blender, puree the soup until it’s smooth. If pureeing while hot, make sure you only do small amounts at a time and hold the lid on with a large towel or hot pad – the steam will make the lid pop right off! Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming.