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Tomato Recipes PDF Print E-mail

August 2012
by Chris Ellis

Tomato Soup
2 cups of water
4 cups chopped tomatoes
4 whole cloves
1 medium onion sliced
1 tsp. salt or less
1 1/2 tsp. sugar or honey
Pepper to taste
Fresh sprigs of washed parsley and basil, about 4 tbsp.

Put all of the above ingredients in a large soup pot and simmer for about 20 minutes. Allow to cool and put through a food mill to remove tomato skins, cloves, parsley, basil, and onions. The end result will be a rich tasty nutritious juice or soup that can be thickened with flour, butter, and a pinch of baking soda if desired. The best thing is that this juice or soup can be frozen for when tomatoes are not around in the winter months.
Approximately 4 servings

Fresh Tomato Garden Salad
An easy way to use fresh tomatoes and the plentiful summer herbs you might have from your garden or the market.
6-8 ripe tomatoes, thickly sliced, chopped, or quartered
1 medium sliced onion
4 Tbsp. chopped fresh basil and parsley
½ tsp. dried dill weed or 1 tsp. fresh dill weed
¼ tsp. salt
Freshly ground pepper to taste
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Place tomatoes and sliced onions in a bowl. Sprinkle herbs and seasonings and toss very gently. Whisk together olive oil and vinegar together in a separate bowl. Drizzle over tomatoes and toss lightly once again. Serve at room temperature or chill, but this salad is best served after it has marinated for a few hours to allow the herb flavors to infuse the tomatoes. Delicioso!!
Serves 6