|Herbs Annuals Perennials VEGETABLES||Spring Recipe Hanging baskets||TOPSOIL /MULCH||Christmas|
“WE GROW OUR OWN”
MANCHESTER, CT 06040
Fresh Tomato Soup
1 tbsp. olive oil
3/4 cup minced onion
2 cloves garlic, minced
1 tbsp. chopped fresh basil
1 tsp. fresh minced thyme
5 cups diced fresh tomatoes ( about 2 pounds)
1 1/2 cups vegetable or chicken broth
2 1/2 tbsp. tomato paste
2 tsp. granulated sugar
In a large pan, heat the oil over medium heat. Add onion,
garlic, basil and thyme, and cook, stirring often until onion
begins to soften, about 5 minutes. Add tomatoes and cook,
stirring for 5 minutes. Stir in broth, tomato paste, and the
sugar. Season to taste with salt and pepper. Bring to a boil.
Reduce heat, simmer uncovered 15 minutes. Either use an
immersion blender or a regular blender, process until smooth.
Ladle into serving bowls and garnish with basil leaves.
Stuffed Cherry Tomatoes
36 cherry tomatoes
1 package (8oz) cream cheese, softened
1 tablespoon Good Season Zesty Italian dry mix
2 tablespoons milk
3 tablespoons chopped fresh parsley
Place tomatoes stem-side down. With a serrated knife
carefully cut off the top 1/8 inch or so of each tomato.
With a small spoon or knife carefully scoop out a small
amount of tomato. Set tomatoes on a platter. In a small
bowl, combine cream cheese, dressing mix, and milk.
Blend well. Fill each tomato with about 1 teaspoon of the
cream cheese mixture. Sprinkle tops with chopped parsley.
Refrigerate for up to 6 hours before serving.
Fresh Tomato Parmesan Appetizers
Roma or other plum tomatoes
Freshly grated Parmesan cheese
Salt and pepper to taste
Cut slices of baguette very thinly with a sharp serrated knife.
On each slice place one thin slice of tomato, salt and pepper
to season, dash of garlic powder, and sprinkle with a little
Parmesan. Lastly, drizzle a very small amount of olive oil
over the top. Broil until warmed and cheese is heated. Serve
warm. Notes: These are VERY simple but very good. You can
top with finely shredded basil if you wish or minced parsley. You
could substitute mozzarella for the Parmesan. They look nicest
with a thin, perfectly round slice of tomato, which is why I used a
plum tomato, for the size. You can use any smaller fresh tomato
Fresh Tomato Salsa
8 ripe plum tomatoes, coarsely
1/3 cup finely minced sweet white onion
2 small garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
Combine the tomatoes, onion, garlic, jalapeno, and cilantro. Stir together until well mixed. Season to taste with salt. Serve at room temperature.
Yield: 3 cups