Tomato Soup Recipe

Tomato Soup

Tomato Soup Ingredients
* 1 tin of tomatoes, or 2 lbs. of fresh ones
* 1 large Spanish onion or 2 small ones
* 2 oz. of butter, pepper and salt to taste
* 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired)

How to Make Tomato Soup
1. Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. 
2. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; 
3. Let all cook together for ½ an hour. 
4. Then drain the liquid through a strainer or sieve without rubbing anything through; 
5. Return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.

ROASTED TOMATO BASIL VEGAN SOUP RECIPE

Roasted Tomato Basil Vegan Soup

Ingredients for Roasted Tomato Basil Vegan Soup

* 6–61⁄2 pounds plum tomatoes, cut in half lengthwise (about 35)

* 1⁄4 cup plus 1 tablespoon extra virgin olive oil

* 1 tablespoon kosher salt

* 1⁄2 a medium onion, chopped

* 1 large garlic clove, minced

* 1 teaspoon red pepper flakes

* 2 cups fresh whole basil leaves (one 2-ounce bag)

* 1⁄2 teaspoon dried thyme

How to Make Roasted Tomato Basil Vegan Soup

1. Preheat the oven to 400ºF.

2. Arrange the cut tomatoes on a large (10 x 16-inch) baking sheet.

3. Drizzle the tomatoes with 1⁄4 cup olive oil and sprinkle with salt.

4. Toss with your hands until the tomatoes are evenly coated with oil, then arrange them cut side up; they should fill the pan completely.

5. Place in oven and roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.

6. Warm the rest of the olive oil in a large saucepan over medium heat. 

7. Add the onion and sauté until soft and slightly golden,

8. about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. 

9. Carefully pour in all the tomatoes and their juices.

10. Add the basil, thyme, and 1 cup water (you may need to add an extra cup if the tomatoes are on the dry side). 

11. Simmer for 15 minutes. Remove from heat and allow to cool slightly.

12. Blend the soup in batches in the blender, pouring finished soup into a clean saucepan or soup tureen (you may wish to strain the soup as you do this to remove any remaining skin or seeds, depending on the strength of your blender).

13. Serve piping hot, with crackers or chunks of store-bought artisanstyle bread.
14. Serve soup immediately after putting on bowl.

TOMATO SOUFFLÉ RECIPE

TOMATO SOUFFLÉ

Ingredients for Tomato Souffle
* 4 eggs
* 1 oz. of Allinson fine wheatmeal
* ¼ lb. of fresh tomatoes or a teacupful of tinned tomato
* 1 oz. of butter
* 1 clove of garlic or 2 shalots
* pepper and salt to taste

How to Cook Tomato Souffle
1. Pulp the tomatoes through a sieve.
2. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter.
3. When the butter is hot, stir in the wheatmeal, then the tomato pulp.
4. Stir until the mixture is thickened and comes away from the sides of the pan.
5. Proceed as before, stirring in one yolk after the other.
6. Season with pepper and salt.
7. Whip up the whites of the eggs.
8. Stir them with the other ingredients.
9. Pour into a buttered Soufflé pan, and bake for 15 minutes.

SUMMER TOMATO PASTA RECIPE

SUMMER TOMATO PASTA

Ingredients for Summer Tomato Pasta
* 275 g/10 oz/2 1/4 cups dried penne
* 450 g/1 lb plum tomatoes
* 275 g/10 oz mozzarella, drained (preferably buffalo mozzarella)
* 60 ml/4 tbsp olive oil
* 15 ml/ 1 tbsp balsamic vinegar
* Grated rind and juice of 1 lemon
* 15 fresh basil leaves, shredded
* Salt and freshly ground black pepper
* Fresh basil leaves, to garnish

How to Cook Summer Tomato Pasta
1. Cook the pasta in boiling salted water, according to the package instructions, until just tender.
2. Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes.
3. Slice up the mozzarella into similarly sized pieces.
4. Mix together the olive oil, balsamic vinegar, grated lemon rind, 15 ml/I tbsp of the lemon juice and the basil.
5. Season with salt and pepper.
6. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
7. Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.

TOMATO & BEANS SALAD RECIPE

TOMATO and BEANS SALAD

Ingredients for Tomato and Beans Salad

* 225g/8oz broad beans

* 225g/8oz French beans, topped and tailed

* 150ml/5fl oz olive oil

* 1 garlic clove, crushed

* 2 tablespoons lemon juice

* 3 tablespoons chopped fresh basil leaves

* 100g/4oz mozzarella cheese, diced

* 700g/11?2lb cherry tomatoes, halved

* sliced onions

* salt and freshly ground

* black pepper

How to Cook Tomato and Beans Salad

1. Cook the broad beans in lightly salted boiling water for about 3 minutes, then drain.

2. Cook the French beans in lightly salted boiling salted water for 7–10 minutes, then drain.

3. Put the oil, garlic and lemon juice in a blender or food processor, and whiz to combine.

4. Stir in the chopped basil and seasoning.

5. Mix together the beans, mozzarella and tomatoes.

6. Pour the dressing and onions over and stir to coat completely.

7. Cover and marinate for at least 1 hour before serving.

EGGS SCRAMBLED WITH TOMATOES RECIPE

EGGS SCRAMBLED WITH TOMATOES

Ingredients for Eggs Scrambled with Tomatoes

* 3 tomatoes

* 4 eggs

* 1 teaspoonful of onion juice

* 1 level teaspoonful of salt

* 1 saltspoonful of pepper

* 2 tablespoonfuls of butter

How to Cook Eggs Scrambled with Tomatoes

1. Peel the tomatoes, cut them into halves and squeeze out the seeds.

2. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter.

3. When these are hot add the eggs, beaten until well mixed, stir until the eggs are "set".

4. Turn into a heated dish, garnish with toast and send to the table.

TOMATO BRUSCHETTA RECIPE

TOMATO BRUSCHETTA 

Ingredients for Tomato Bruschetta

* 1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1−in slices

* 1 Garlic clove; minced

* 2 Tablespoon Olive oil

* 2 Large Tomatoes; peeled, seeded, and chopped

* 1/4 Teaspoon Salt

* 1/4 Teaspoon Pepper

* 1/2 Cup Chopped fresh basil

How to Cook Tomato Bruschetta

1. Toast the bread under the broiler until lightly browned.

2. Combine the garlic and olive oil and brush over one side of the bread.

3. Spread the tomatoes over the bread.

4. Sprinkle with salt and pepper.

5. Broil for about 30 seconds to heat the tomatoes.

6. Sprinkle with basil and serve.