Tag Archives: tomatoes

Cream of Tomato Basil Soup

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Can you believe we are in our final week of Juice January (well, healthy habits January)?! It has honestly flown by for me, and I hope it has for you as well. For our last week, I am sharing two amazing soup recipes. For one, winter is a wonderful time to warm-up with a bowl of soup, and for another, soup is an excellent way to sneak in those extra servings of veggies. Today, it’s all about cream of tomato basil soup because honestly, is there anything better?

Cream of Tomato Basil Soup

Serves 8
You will need:
– 1/2 medium onion sliced thin
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 2  28 oz. cans crushed tomatoes
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 cup fresh basil chopped
To prepare:
In a large stock pot, heat butter and oil, add onions, salt and pepper.
Sauté until onions are lightly caramelized. Add tomatoes, vegetable stock, cream and basil. Simmer for 45 minutes. Garnish with basil. Serve warm.
Note: The soup may be made creamy by placing it in a blender or using a hand blender if desired. I personally like it a little chunky.
Enjoy!
xx, Annette
Photo by Sara Dubler on Unsplash
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Summer Tomato Pie

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We are all still recovering from an amazing end to our Artist in Residence program, and I’m excited to share a recap of the past few weeks with you soon (including a post from intern extraordinaire, Adri!).

In the meantime, it’s the thick of tomato season, so I wanted to put a classic recipe on your radar: a summer tomato pie. The trick is to find heirloom tomatoes at your local market. Trust me, they make all the difference for this recipe. Get a variety of colors, shapes, and sizes for the perfect pie.

Summer Tomato Pie
Serves 6-8

For the Crust:

You will need:
– 2 cups all-purpose flour
– 1/2 cup olive oil
– 1/2 tablespoon salt
– 1/4 cups ice water

To prepare:

Preheat the oven to 375 degrees F. Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

Note: You may need to add a little more water to the dough; it should form a soft ball of dough. Set the dough aside and make the filling.

Note: This is a very fragile crust; handle it with care.

For the Filling:

You will need:
– 1 lb heirloom tomatoes (8 cups sliced)
– 1/2 teaspoon fine sea salt
– 4 tablespoons finely chopped shallots
– 4 tablespoons finely chopped fresh basil leaves
– 3 tablespoons olive oil
– 1/2 cup shredded Parmesan cheese

To prepare:

Roll out the crust and place into a 9″ pie tin. Place the parmesan on the bottom of the crust.

Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.

Bake at 375F for 1 hour.

This pie can be served warm or at room temperature. Enjoy!

xx Annette

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Tomato Week:: Two Bite Parmesan Crisps

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These lovely little two-bite parmesan crisps are savory and salty with a crunch—perfect to serve with a chilled citrus-y glass of Prosecco or Rose. It’s a quick appetizer that uses parmesan cheese with a combination of tomatoes – tomato jam to be exact.

The tomato jam here is the star of the show, but you’ll love the addition of mozzarella and basil too. These bites make a great addition to any menu for a summer soiree.

Two Bite Parmesan Crisps
Makes about 32

For the Tomato Jam:
You will need:
– 3  tablespoons olive oil
– 1 garlic clove, chopped
– 1 teaspoon salt
– 4 large heirloom tomatoes, coarsely chopped
– 3 tablespoons sugar
– 1/2 teaspoon freshly ground black pepper

To prepare:
Place ingredients into a medium pot over medium heat for 15 minutes, set aside to cool. This step may be done a couple days in advance, and placed in the refrigerator in a sealed container until ready to use.

For the Parmesan Crisps:
You will need:
– 8 ounces Parmesan cheese, grated (about 4 cups)
– Place 2 tablespoons of Parmesan on a cookie sheet fitted with a silpat.
– Arrange the spoonfuls about 3 inches apart as they will spread to form round crisps.

To prepare:
Place in a 350 F degree oven for 3-5 minutes until golden brown. Remove and allow to cool before assembling the appetizer.

To assemble:
– 1 (8-ounce) ball fresh mozzarella, cut into 1/2-inch cubes
– 1/4 cup thinly sliced fresh basil leaves

Place a dollop of  jam on top of the crisp, and add cubes of mozzarella and garnish with a basil leaf.

From my book Picture Perfect Parties RIzzoli NY

 

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Tomato Week:: Tomato Tart

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This week, I’m covering one of my favorite summer ingredients: tomatoes. Tomato season is on the horizon and will be here before we know it. Since it’s almost here, I thought this week would be the perfect time to share a few of my favorite tomato recipes.

Today it’s my recipe for my tomato tart. When shopping for tomatoes for this recipe, look for the heirloom variety. Truthfully, they’re probably best from your local farmer’s markets, but I’ve beautiful ones at specialty grocery stores like Whole Foods. Get a variety of colors, shapes, and sizes for the perfect tart. The uglier the better when it comes to heirlooms!

Tomato Tart
Serves 6-8

For the Crust:

You will need:
– 2 cups all-purpose flour
– 1/2 cup olive oil
– 1/2 tablespoon salt
– 1/4 cups ice water

To prepare:

Preheat the oven to 375 degrees F
Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

Note: You may need to add a little more water to the dough – it should form a soft ball of dough. Set the dough aside and make the filling.

Note: This is a very fragile crust; handle it with care.

For the Filling:

You will need:
– 1 lb heirloom tomatoes (8 cups sliced)
– 1/2 teaspoon fine sea salt
– 4 tablespoons finely chopped shallots
– 4 tablespoons finely chopped fresh basil leaves
– 3 tablespoons olive oil
– 1/2 cup shredded Parmesan cheese

To prepare:

Roll out the crust and place into a 9″ pie tin. Place the Parmesan on the bottom of the crust.

Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.

Bake at 375F for 1 hour.

This tart can be served warm of at room temperature.

xx, Annette

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Sungold Zinger Cocktail

Let’s just keep the tomato theme going this week, shall we?

Oma Blaise Ford is a self-confessed word and image freak who has spent her time over the past 18 years or so making magazines in the shelter and lifestyle arenas. She also happens to be one of my best friends.

Her recipe for a Sungold Zinger screams summer and is a nice, savory twist on a typical sweet summer cocktail. It tastes like a bright splash of summer in a martini glass.

Sungold Zinger
(recreated from the bar at Range in San Francisco)

You will need:

– 4 Sungold cherry tomatoes, plus 1 for garnish
– 2 oz Gin
– 3/4 oz Lemon juice
– 1/4 to 1/3 oz agave nectar

To prepare:

In a cocktail shaker, muddle cherry tomatoes to release juice. Add ice and shake with the rest of the ingredients. Pour through a fine mesh strainer into a martini glass (you may need to stir the liquid in the strainer to get the whole drink into the glass). Garnish with a cherry tomato.

Notes: The tomatoes matter. (Don’t they always?) The rich sweetness and orangey color of ripe Sungolds make this drink. Range used No. 209 Gin, which I can’t find here, so I use Bombay Sapphire. Adjust the agave nectar depending on the sweetness of the tomatoes, the tartness of the lemon, and your taste. All my friends know I like my drinks on the tart side, so I usually lean toward the lesser amount.

images via Richard Swearinger and Oma Blaise Ford

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