Tomato soup with toms out of the green house??

Question

i have hundreds and hundreds of cherry tom from the green house and would like to make nice tom soup with them.

any body have any tried and tested recipes??

i also have some yellow tom - any ideas with what to do with these??

any thing else i can make besides soup with the cherries?

thanks in advance. xx

Answer 1

Sunset Tomato Soup --

INGREDIENTS

4 medium carrots, sliced

1 medium onion, chopped

1 tablespoon olive or canola oil

3 large yellow tomatoes, peeled and coarsely chopped

4 plum tomatoes, peeled and coarsely chopped

1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons snipped fresh dill

DIRECTIONS

In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

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Byrdhouse Marinated Tomatoes and Mushrooms --

INGREDIENTS

1/4 cup balsamic vinegar

1/3 cup vegetable oil

1 1/2 teaspoons white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

12 ounces cherry tomatoes, halved

1 (8 ounce) package fresh mushrooms

2 green onions, sliced

1/2 cup chopped fresh basil

DIRECTIONS

Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.

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BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette --



INGREDIENTS

4 cooked pork chops, sliced

8 cups mixed greens

2 nectarines, cut into 12-wedges each

1 grapefruit, segmented

2 avocados, cut into wedges

16 cherry tomatoes

1 tablespoon salad oil

2 tablespoons slivered, toasted almonds

salt and black pepper

  

Honey Balsamic Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons honey

1/2 tablespoon Dijon mustard

2 tablespoons mayonnaise

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

3/8 cup salad oil

DIRECTIONS

For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

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Beef and Vegetable Ragout --

INGREDIENTS

3/4 pound beef tenderloin, cut into 1/2 inch strips

1 tablespoon olive oil

1 1/2 cups fresh mushrooms, sliced

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (14.5 ounce) can beef broth

1/4 cup port wine

2 cups sugar snap peas

1 cup cherry tomatoes, cut in half

DIRECTIONS

Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.

Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.

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Cherry Tomato Appetizers --

Ingredients

40 cherry tomatoes

7 1/2 ounces tuna

4 ounces cream cheese, softened

2 tablespoons onions, grated

salt and pepper

2 tablespoons lemon juice

1 tablespoon heavy cream, to moisten (about)

Directions

1) Cut thin slice from stem end of each tomato.

2) Remove pulp, and invert on paper towel to drain.

3) Combine all other ingredients to form a creamy consistency.

4) Stuff tomatoes using a small spoon.

5) Garnish with parsley.

6) Make ahead and chill.

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Cherry Tomato Gratin --

Ingredients

1/4 cup breadcrumbs (plain dried)

1/4 cup parmesan cheese (freshly grated)

1 garlic clove, crushed with garlic press

1/4 teaspoon fresh coarse ground black pepper

1 tablespoon olive oil

2 pints cherry tomatoes

2 tablespoons fresh parsley (chopped)

Directions

1) Preheat oven to 425°F.

2) In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended.

3) Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley.

4) Bake until heated through and crumbs have browned, about 20 minutes.

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Answer 2

Using cherry tomatoes for soup will be a lot of work.

Plum tomatoes are preferred, because they have more meat.

You'll have to peel, chop, & then sieve out the seeds.

Melt 4 tbsp unsalted butter over medium heat.

Add 1 lg chopped onion, 1 1/4 cups of vegetable stock,

2 lbs of peeled chopped tomatoes, & a pinch of baking soda.

Bring to a boil, reduce heat, & simmer 20 minutes.

Remove from heat & let cool, transfer to a blender,

process until smooth, pour through a strainer, back into pan.

Add 1 1/4 cups of vegetable stock & 2 cups fusilli pasta.

Season to taste, salt, pepper, & 1 tbsp sugar.

Bring to a boil over medium heat, reduce & simmer 15 minutes.

ladle into serving dish, swirl 1/2 cup heavy cream on top,

garnish with fresh basil leaves, serve immediately.

Answer 3

Blanche the tomatoes in boiling water and slip of the skins.

Chop or finely slice onion and garlic

If you do not have fresh basil, but have dried basil add it now

A splash of worcestershire sauce.

Freshly ground black pepper and salt to taste, though I would advise this at the very end.

Veg, Chicken or other stock cube and water to cover veggies.

A little lemon juice to give them a zing.

A pinch or two of sugar or sweetener to bring out the flavours.

Tomato puree.

Once you have sweated your onions and garlic and skinned the tomatoes just put everything in a saucepan, bring to a boil and then a simmer, the longer the better.

When everything squishy and down to a pulp, pass through a sieve to get rid of the pips.  Liquidise if required (I prefer a chunky soup) and return to pot, heat, taste, adjust seasoning and add tomato puree.

Serve with hot crusty bread and a swirl of soured cream or creme-fraiche.

You could try chutney or salsas.  No time to explain.  I am jealous.  I love tomatoes and cannot afford so many.  Especially yellow ones.

Answer 4

Tomatoes are improved by roasting and it's a lot less work for the cook. I tried it and even mediocre tomatoes were fantastic.

http://www.instructables.com/id/EZJ7WTG2...

Answer 5

tomato soup

INGREDIENTS

720 g chopped fresh tomatoes

38 g onion

4 whole cloves

475 ml chicken broth

30 g butter

15 g all-purpose flour

6 g salt

8 g white sugar, or to taste



DIRECTIONS

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Answer 6

Fresh  Tomato Soup

Ingredients:

1 large onion, quartered and thinly sliced

1/2 cup finely chopped celery

1 medium carrot, sliced

3 tablespoons butter

8 large tomatoes, peeled, seeded, chop

or (about 8 cherry tomato =1 tomato

boil the cherry tomatoes for 1 minute and remove and put in a bowl of ice water,the

skin will slide right off then cut the core out.)

8 cups chicken broth

3 tablespoons uncooked long-grain rice or rice blend

1/2 teaspoon salt

1/8 teaspoon or dried leaf thyme, or to taste

freshly ground black pepper, to taste

1/4 cup finely chopped fresh parsley

Preparation:

In a saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. In a Dutch oven or stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.

Serves 8 to 10

Here is a great site with lots of great cherry tomato recipes.bon apetit'

Cherry Tomato Recipes

http://allrecipes.com/Search/Recipes.asp...

Yellow Tomato Salad Recipe

3 large yellow tomatoes, sliced

Salt and fresh ground pepper

4 sprigs thyme, picked

1 medium Bermuda onion, thinly sliced

Olive oil

Sherry vinegar

On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar.