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Best Tomato Recipes

Best Tomato Recipes

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Top Rated Tomato Recipes

Fried green tomatoes are a classic, but few people outside of the South attempt to make them. However, it's a versatile dish that is incredibly easy to make — they're great as a side dish, on top of a burger or sandwich, or as an appetizer. And kids tend to love them, too, so they are an easy addition to any family meal.The key to this dish is that the green tomatoes are more solid than riper tomatoes, and they hold up better to frying. Make sure to serve them piping hot and try to stick to Southern tradition by having a bit of pimento cheese on the side.Click here to see Green Tomatoes for Everyone.

This dish is made super creamy with fresh goat cheese, which pairs perfectly with fresh tomatoes for a light and summery pasta dish.

This recipe is courtesy of The Daily Meal Staff

The simple combination of prosciutto and tomato is heavily underrated. This recipe understands that and gave our usual BLT a fancy, savory upgrade.This recipe was contributed by Nature's Own.

This tomato soup is thick, creamy and full of nutritious vitamins. If you don't like canned tomatoes, feel free to use fresh.

A soft sourdough bread with cheddar cheese is the perfect complement to almost-charred roasted tomatoes.

This has to be one of the easiest tomato sauces to make. It’s the ultimate beginner’s tomato sauce because there’s no chopping. All you basically have to do is throw the tomatoes into a pan, cover them, and wait until they all burst. One thing to note is the seed factor. You’ll find many Italian chefs who say they would never remove seeds from a tomato sauce. If you agree, this is a sauce for you. Seeding isn’t an option here, but you don’t really need to — the seeds, while numerous, are hardly bitter.Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

The beauty of heirloom tomatoes is that they’re so good they can be eaten raw, which is why I only stewed some of the tomatoes in this recipe. Ironically enough, I couldn’t find heirlooms at the store, so I didn’t feel as guilty about it. This is a very elegant dish that’s really easy to make. All it takes is marsala cooking wine. Bright, ripe heirloom cherry tomatoes are added at the end for a burst of freshness and color.Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

This baked appetizer is easy and healthy — and for those with fancy plates or bowls, it can be really pretty, too.The fresh oregano is key in this recipe, so don’t be lazy and use the dried stuff. Feel free to swap in salted mozzarella for a more gooey filling.After you pop the tomatoes in the oven to bake, you will have plenty of time to tend to more complicated dishes or last-minute details.Click here to see 11 Easy Appetizer Recipes.

This recipe is a great weeknight meal because most of the ingredients are already in your pantry. Chop the vegetables while you get nice color on the chicken. Then bring the water to a boil and cook the pasta while the sauce simmers. If you multitask, it all comes together in about 30 minutes.Click Here for More Tomato Sauce Recipes

Tomato concassé is a mixture of peeled, seeded tomatoes that have been sautéed with shallots and herbs. Tomato concassé is a traditional French preparation used in many sauce and stuffing recipes.

People visit the renowned Italian restaurant, Patsy's, in New York City for their specialty Italian dishes, and once you try this recipe, you'll see that the real secret is in the sauce. Here, they share their secret with us.


Step 1

Purée tomatoes in a food processor until they’re as smooth or chunky as you like. Transfer tomatoes to a large Dutch oven or other heavy pot. (Or, use an immersion blender and blend directly in pot.) Add garlic, oil, and a 5-finger pinch of salt. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-third, about 20 minutes. Stir in butter.

Step 2

Do Ahead: Sauce can be made 5 days ahead cover and chill. Or let cool to room temperature and freeze up to 3 months.

How would you rate Quick 5-Ingredient Tomato Sauce?

I was gonna try to follow the recipe without any alterations and i did. But after 20 minutes simmering and a taste test, I gave in. I think it needs a bit of sugar to make it shine. I added that and some anchovy paste. Tastes fabulous.

Way too delicious for five ingredients. I like adding a bay leaf or two while it simmers.

Delicious and very easy to make, I made some for spaghetti and meatballs and froze the rest for another time. I guessed the amount of salt, when I make this again, I’ll add a bit more.

OMG Quick Easy Depth of Flavor is out of this world will make this again and again and again

Just made this, sans unsalted butter which I did not have. AMAZING. Simple and easy. Added some fresh crack black pepper and some red pepper flakes. Absolutely outstanding. And only stumbled upon here because I opened a can of Cento organic san marzano peeled tomatoes by accident (thought I was opening puree). What a delightful simple recipe w/ingredients found in the cupboard.

This recipe has dethroned all my other tomato sauce recipes. Other 'quick' sauces have you browning tomato concentrates, separating the whole-peeled tomatoes from the juices before recombining, mashing garlic and anchovy into pastes. this recipe is far more straightforward, with much brighter, flavorful and satisfying results in a scant amount of time. You can zhoosh it up with generous amounts of black pepper, red pepper flakes and fresh herbs. Five fingered kiss--thanks Carla.

Simple and delicious. I used a can of fire roasted tomatoes and added some cayenne and freshly ground black pepper for a bit of a kick. 5/5 would make again

I had a terrible, terrible day and I needed pasta and tomato sauce desperately without much effort. Carla came through and made my day a little bit better and for that I am grateful. I used SMT whole peeled tomatoes Cried while I stirred it on the stove. Forgot the butter, still amazing. Thank you.

    1. Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
    2. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.

    Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.

    Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.

    Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.

    Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

    Video: How to Make Five Minute Tomato Sauce

    Many of the tomato sauce recipes in this realm (in the U.S. in particular) include all sorts of ingredients. One camp likes to kick things off by browning onions and ground beef for a chunky stew-like sauce, others love to use carrots and celery and all manner of dusty dried herbs and seasonings. This recipe is going to be on the absolute other end of the spectrum - in all the best ways.

    You wouldn't wear a wool coat to the beach, right? That's what heavy spaghetti and tomato sauces in warm weather feel like to me. This sauce is a relatively pure expression of tomatoes accented with a bit of edge from crushed red peppers, a hint of garlic, and my secret ingredient - a touch of lemon zest which brings its citrus aroma and a bit of surprise to the party.

    Tomato recipes

    Use up a tomato glut with our best recipes, including healthy and vegetarian options. Featuring easy salads, fresh salsas, rich soups and hearty mains.

    Fennel, roast lemon & tomato salad

    Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish

    Ultimate tomato salsa

    Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar

    Tomato soup

    To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September

    Tomato & chickpea curry

    Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

    Baked tomato, gruyère & potato gratin

    Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake

    Poached eggs with broccoli, tomatoes & wholemeal flatbread

    Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice

    Tomato bruschetta

    Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour

    Omelette pancakes with tomato & pepper sauce

    Healthy, low-calorie and gluten-free - these herby egg 'pancakes' will become your go-to favourite for a quick midweek meal

    Halloumi with tomatoes & pomegranate molasses

    Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish

    Semi-dried tomatoes

    Use as many or as few tomatoes as you like, roast for a couple of hours then pack into jars with herbs and olive oil

    Tomato kachumber

    This Indian chopped salad makes a fresh and flavourful addition to a sharing or buffet spread with tangy red onion, cumin and coriander

    Slow-cooked vine tomatoes with garlic

    Enjoy slow-cooked vine tomatoes with garlic as a summer side dish. Woody herbs like thyme, rosemary or bay can also be added to flavour the oil

    Tomato, burrata & broad bean salad

    Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

    Harissa roasted tomatoes with couscous

    Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce

    Spaghetti with fresh tomato sauce

    Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese

    Tomato & melon salad

    A lovely light starter that is superhealthy and all of your five-a-day in one bowl!

    Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.)

    Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.

    • 8 ounces whole-wheat rotini
    • 2 cups water
    • 2 cups low-sodium "no-chicken" broth or chicken broth
    • 1 (15 ounce) can no-salt-added diced tomatoes
    • 2 tablespoons extra-virgin olive oil
    • 1 ½ teaspoons Italian seasoning
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon crushed red pepper
    • 6 cups baby kale or baby spinach
    • ½ cup slivered basil
    • Grated Parmesan cheese for garnish

    Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot. Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 5 minutes. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes, so it cooks in the remaining 2 to 3 minutes.) Stir in basil. Garnish with Parmesan, if desired.

    Healthy Tomato Basil Soup

    Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

    The Spruce / Diana Chistruga

    Nutrition Facts
    Servings: 3 to 4
    Amount per serving
    Calories 84
    % Daily Value*
    Total Fat 3g 4%
    Saturated Fat 0g 2%
    Cholesterol 0mg 0%
    Sodium 316mg 14%
    Total Carbohydrate 13g 5%
    Dietary Fiber 5g 17%
    Total Sugars 8g
    Protein 4g
    Vitamin C 31mg 154%
    Calcium 97mg 7%
    Iron 2mg 12%
    Potassium 719mg 15%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    A soup that is low in calories doesn't have to be bland, watered down, or lacking in flavor. There are many ways of making healthy dishes without adding unnecessary amounts of salt and fat. Our easy and tasty recipe for tomato basil soup has all the character of its higher-fat cousins. Best of all, it can be on the table after just 30 minutes of preparation and cooking. Besides, by using canned diced tomatoes you're saving a lot of prep time and can have this soup even when the plump ripe summer tomatoes are nowhere to be seen in the supermarkets.

    Tomatoes have plenty of nutritional value, such as high concentrations of the antioxidant lycopene, a component associated with a lower risk of heart disease . This sweet and tangy fruit also offers great levels of beta-carotene, vitamins A, C, and K, folate, and fiber .

    This is a perfect soup for all seasons, and in the summer, you can actually use fresh chopped tomatoes and basil, which will add a little but not a lot of time to your prep. Make the soup as chunky or as smooth as you'd like. Use it as a light appetizer, or add a low-calorie panini or sandwich to make it a lunch. By replacing the chicken broth with vegetable broth, this is a vegetarian and vegan-friendly soup. Check the labels of the broth to ensure there are no wheat-based thickeners and make this a gluten-free option as well.

    Homemade Tomato Paste

    • Quick Glance
    • (15)
    • 50 M
    • 6 H
    • Makes 32 (1-tbsp) servings | 1 pint

    Special Equipment: 1-pint canning jar

    Ingredients US Metric

    • 10 pounds very ripe plum or regular tomatoes, cored
    • 1 to 4 tablespoons kosher salt, depending on personal preference
    • 1 tablespoon extra-virgin olive oil for the baking sheet, plus more for topping off the jar


    [Editor’s Note: Before making this recipe, consider that the quality of your homemade tomato paste is directly related to the quality of your tomatoes. Use only fully ripe, fragrant summer tomatoes, preferably from a farmers’ market or home garden. It’s not worth going to the trouble of making it with standard supermarket tomatoes.]

    If you’re using plum tomatoes, cut them in half lengthwise. If you’re using round tomatoes, cut them into quarters.

    Remove the seeds with your fingers. Place all the tomatoes in an 8-quart stainless steel pot and bring to a boil, stirring occasionally, until the tomatoes release their juices. Boil briskly for 30 minutes until the tomatoes soften and the juices reduce.

    Pass the tomatoes through a food mill fitted with a fine disk to remove the skins and any remaining seeds.

    Return the tomato purée to the same pot and place it over high heat. Stir in the salt, reduce the heat to mediumish, and simmer, stirring frequently, until the purée has reduced to about 1 quart (4 cups), 45 to 55 minutes. You’ll need to turn the heat down as the purée thickens to prevent it from furiously bubbling and splattering.

    Lightly slick a 12-by-17-inch rimmed nonaluminum baking sheet with oil. Using a rubber spatula, spread the thick tomato purée in an even layer. It should cover the entire baking sheet.

    Preheat the oven to 200ºF (93ºC) and turn on the convection fan if you have one. Position a rack in the center.

    Place the baking sheet in the oven and bake for 30 minutes.

    Remove from the heat (keep the oven on) and stir the purée with the rubber spatula so that it dries evenly and doesn’t form a crust. Respread the purée with the spatula into a rectangle about 1/8 inch thick. Be fanatical about spreading it evenly if any part is too thin, it may burn. Because of evaporation, the purée will no longer cover the baking sheet. With a paper towel, remove any bits of tomato that cling to the edges or exposed bottom of the baking sheet.

    Return the baking sheet to the oven and continue baking until the tomato purée is no longer saucelike but very thick, stiff, and a little sticky, about 3 more hours. Every 20 minutes, stir and carefully respread the purée as before. The rectangle will become progressively smaller as the remaining water evaporates. Taste and, if desired, add more salt.

    Let the tomato paste cool to room temperature.

    Use a spoon and transfer the paste to a clean jar, tamping it down to make sure there are no air pockets. Level the surface with the back of the spoon. Cover the surface completely with olive oil so that the paste isn’t exposed. Screw the lid on the jar and refrigerate. It will keep in the refrigerator for at least a year.

    When using this homemade tomato paste, dole it out by the teaspoon to add depth to dishes. Always wait to salt the dish until after you’ve added the tomato paste as it will bring quite a lot of concentrated saltiness. Each time you scoop out some tomato paste from your jar, level the surface of the paste and top it with more oil so the remaining tomato paste is completely submerged. Originally published August 27, 2013.

    Sun-Dried Tomato Paste Recipe Variation

    In Calabria, even today, conserva, or tomato paste, is dried under the hot Mediterranean sun. The tomato purée is simply spread on a large wooden slab and brought inside at night. It dries to a thick paste in 3 to 4 days. If you’re expecting several consecutive days of 100ºF (38ºC) weather, you can dry the tomato purée under the sun instead of in the oven. Follow the recipe in every other respect, and set the baking sheets out in the sun at step 4. Be sure to bring the baking sheet in at night to protect the tomatoes from getting damp.

    Recipe Testers' Reviews

    Finally, something new to do with summer’s bounty of tomatoes. The instructions for this homemade tomato paste recipe look daunting but it’s simplicity itself to make providing you set aside the time.

    As it was too early for my tomatoes when I tested this recipe, I cut a deal with the local farmers’ market for overripe tomatoes. Coring and seeding the tomatoes was a simple matter, as was cooking them down until the juice was released. I think a food mill was the best choice to remove the skins from the cooked tomatoes, as it did a bang-up job providing me with a smooth purée with nothing extra in it.

    I used a slotted spoon to remove the tomatoes from the pot to avoid excess liquid going through the mill. The recipe didn’t specify whether or not to add the excess juice back to cook down with the purée, so I left most of it in. I let it cook down for a full hour because it was so runny. The timing was spot-on, baking it low and slow with no burning. For all that work, I got three 125-milliliter jars of tomato conserva.

    I used the full amount of salt and they’re not kidding when they say it’s salty. I’ll definitely be making this again when tomato season is here, but I might cut down on the salt a little, as 1 heaping teaspoon paste seasoned an entire large pot of lamb ragu such that I didn’t need to use any additional salt. I can’t wait to use this in more dishes.

    It’s time-consuming but very satisfying to make your own tomato paste and so much better than store-bought! Now I know why my Calabrese grandmother took the time to do this, even though she single-handedly raised seven children who each had different food preferences and each received a personalized meal every evening. She never really left her kitchen except to sleep or garden or tend the chickens, so I guess she didn’t mind the time it took to make her tomato paste from scratch.

    Of course, she dried her purée under the sun, never in the oven as I did. And she used her own homegrown Jersey tomatoes, which are full of flavor and taste like actual tomatoes.

    I was fortunate enough to have a few pounds left in my freezer from my harvest last season, and so I used them, prorating the recipe based on the quantity of tomatoes I had on hand, which was about 3 pounds. This produced a fairly small amount of paste, but at least I was able to experience the process and know I can be successful with larger amounts in the future.

    The only suggestion I have is to use an offset spatula when spreading and respreading the paste on the baking sheet. This tool will give you a nice even layer, just like spreading icing on a cake, which is important for the paste to develop evenly in the oven.

    Every year come late summer, a delivery truck would arrive at our neighbor’s and bushel after bushel of Roma tomatoes would be unloaded and carried down the narrow urban driveway into their backyard. A peek between the webbing of our rear fence revealed a stunning sea of shiny, plump red jewels nestled in straw-colored wooden-slat baskets arranged in neat rows at their basement kitchen door. This is where Signora Catania’s annual canning assembly line began. In her cool, dark basement with the red custom terrazzo floor were oversized kettles and tools, most of which I’d never seen in my own mother’s kitchen. I’d ask my mother, “Why do they need so many tomatoes?” She answered that they were “putting up the sauce.”

    Not until I was older did I understand that she was preserving the fleeting fruit for use during winter when no self-respecting Italian homemaker would use the pink, mealy hothouse tomatoes that came in cellophane-wrapped green plastic baskets.

    I now practice my own scaled-down version of the preservation ritual, but it never occurred to me, being an apartment dweller and all, that perhaps making conserva di pomodori (homemade tomato paste) would be more efficient and versatile given my limited storage space. This recipe sparked a new approach in my household.

    Since this was an experiment, I halved the recipe and used the best plum tomatoes I could find at the market. To speed production, I used an apple corer to spear the tomatoes, deftly removing the stems and cores in neat cylinders. The times were accurate, even for half the recipe. I used a 1/4 sheet pan (9 by 13 inches) rather than a 12-by-17-inch one and evaporated the purée on a rack in the bottom third of the oven. After it was cooled, the final product fit in a sterilized half-pint Ball jar. This is the perfect amount for me to use until late summer ushers in the stars of the crops.

    The final conserva is indeed salty (I used the full amount of salt) but it has a wonderful rich, sweet, and complex tomato flavor when compared to store-bought versions of tomato paste. I love learning new techniques and this is a very valuable recipe when endeavoring to preserve summertime.


    #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    Instead of placing in a jar, I use a silicon ice cube tray and make several 2-3 tablespoon portions. Freeze them and use as I need them. There is just the two of us so these portions give me more flexibility. They last about a year (unless I use them all!) and then I’m ready for my new batch.

    Great tip, Elizabeth. Thank you!

    I’m in the middle of making this now, using a mixture of different varieties of tomato that my husband grew (even some Sungolds and cherry tomatoes). They were frozen, as we had a huge harvest and no time to do anything with them in August. The skins fell right off the frozen tomatoes but will the flavor be okay? I also wondered whether the paste tastes as good, if frozen in cubes, as when kept under EVOO in the fridge. An added benefit–our chickens love the strained out seeds and skins!

    This is my first time using a Leite’s Culinaria recipe–thank you and the site is so interesting to read.

    Welcome, Lorli! As long as your tomatoes were ripe when you froze them, they should work just fine. We haven’t tried freezing it, so we can’t say how the flavor compares, but some of our readers have had great success doing this. Do let us know how it turns out!


    Step 1

    Preheat oven to 425°. Crush tomatoes with your hands into a 13x9" baking dish scatter garlic over and drizzle with 1/4 cup oil season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.

    Step 2

    Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.

    Step 3

    Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes.

    Step 4

    Working in batches, purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape cover with a towel). Transfer to a large bowl or pitcher.

    Step 5

    Pour soup back into pot. Taste and season with salt and pepper keep warm.

    Step 6

    Serve soup topped with butter and rosemary croutons.

    Step 7

    Do ahead: Tomato soup and croutons can be made 4 days ahead. Let soup cool cover and chill. Store croutons airtight at room temperature.

    How would you rate Roasted Tomato Soup?

    super yummy. we added balsamic vinaigrette to the soup for some acidity. really really good. 10/10 recommend !

    Delicious! I added a touch of brown sugar into the tomato mixture in order to reduce the acidity and added slivered fresh basil right before serving and yes you can absolutely use all of the tomato juice from the can!

    I made this recipe with fresh tomatoes that I picked green just before the frost a month ago, and let ripen to red in a garage. I was surprised at how well the soup turned out considering how bland and mushy my tomatoes were. I blanched and peeled them, halved them, squeezing out most of the watery juice and seed before roasting them as per the recipe. I think the slow cooker onions are the secret to the satisfying soup. For the broth I only had powdered Vegan chicken stock on hand, which worked perfectly. I like the soup best 100% puréed with no chunks. The croutons were an absolute perfect match. For the butter I used the new Kite Hill Vegan butter which is delicious. Can’t wait to share with my neighbors tomorrow. This is my new go to Tomato Soup!

    Please answer if the juice from the can go into the soup as will

    Delicious recipe. I added some bay leaves when cooking the onions and some butter to the final mixture before blending and it was perfect. If using metric - two 400g cans of tomatoes are perfect. I will definitely make this again!

    Does the juice in the canned tomatoes go into the baking dish?

    This is delicious. I made a double batch. The only alternation I made was when it came time to blend it. I chose not to blend it completely smooth instead leaving some texture. I did run the entire batch through the blender, just the last third of it I blended less thoroughly. The result was fantastic.

    add some fresh thyme when serving if you want to absolutely TRANSCEND. this recipe can be done pretty cheap, and relatively easy. Love! delicious and can be easily vegan-ized for friends w/restrictions!

    I have made this 8 times this summer. Came up with a few changes: Saute the onions, garlic & 1 stalk celery diced & 2 bay leaves in olive oil in the bottom of my Dutch Oven, before I smoosh the skinned tomatoes on top. Then followed the rest of the recipe, except forgot to puree the first 2 times, then did for 1/2 the next batch, but everyone preferred the just-smooshed then squished with potato masher. Added basil from the garden in a couple of batches, then resorted to dried. Declared scrumptious at our family Thanksgiving pot-luck.

    I love this soup! It’s so simple to make (if a little time consuming) and tastes much more complex than its parts. I wouldn’t change the recipe at all.

    Watch the video: Lənkəran Təcrübə Stansiyasında pomidor toxumunun səpininə başlanılıb (May 2022).