Il,e F o rtia n i» (©bseruer
Page 20
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August 29, 2012
from page 10
Garden Fresh Tomato Soup
A quick and easy recipe for real homemade
tomato soup like no other you've had before.
Ingredients
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4 cups chopped fresh tomatoes +
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Directions
1. 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.
2. 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.
Roasted Garlic
Zucchini and
Tomatoes
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M A R K E T
Ingredients
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• 2 zucchini cut in half lengthwise,
then cut into 1/2-inch half moons
• 2 cups quartered ripe tomatoes
• 1/2 onion, minced
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
flakes
• 1/4 cup olive oil
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil
Directions
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n e w s e a s o n s m a rk e t.c o m
1. Preheat oven to 450 degrees F
(230 degrees C). Lightly grease a
9x 13 inch baking dish.
2. Combine the zucchini, tomatoes,
onion, garlic, and red pepper flakes
in the prepared baking dish. Drizzle
with the olive oil, season with salt
and pepper, and mix well.
3. Place in preheated oven. Roast
until vegetables are tender and
slightly golden, about 18 minutes.
Remove from oven; sprinkle with
the Parmesan cheese and basil.