My children were thoroughly cool with this, as they adore tomatoes. I was a little freeloaded that whatever is left of my garden didn't work out as arranged, yet hello, in any event I got something!
So this year, I've attempted to be a little more intelligent about where and how to plant everything, and I have my fingers crossed. The one thing I'm depending on? Some delightful, succulent tomatoes.
I've gotten the opportunity to experiment with this KenmorePro blender from Sears Canada this week and I realize I ought to presumably be making smoothies and milkshakes and frozen yogurt and slushies buuuuuut… . everything I could consider was cooked tomato soup.
Also try our recipe : Vegetarian Pulled Pork #vegetable #pulledpork
- 3 lb Roma tomatoes (about 9 large)
- 1/2 small onion (or less, if you prefer, sliced)
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 370ml can can evaporated milk, or cream, optional 1 2/3 cup
- 1/2 cup freshly grated Parmesan cheese optional (not really)
- 3 tablespoons fresh basil
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- salt and pepper to taste
Instructions :
- Preheat oven to 400 degrees F.
- Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
- Roast for 40-50 minutes, just until starting to brown.
- Place in the blender and puree until smooth (you'll want to leave the lid cracked slightly so the steam can escape).
- Add milk, cheese, basil, tomato paste, and sugar and puree until smooth. Taste and adjust seasoning to your preference.
- Serve immediately with grilled cheese for dunking (obviously!).
Source : bit.ly/2FGjaaC
Read more our recipe : THE BEST VEGAN BROCCOLI SALAD #vegetable #vegan
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