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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Thursday, March 11, 2010

TWO SOUPS: Tomato Puree and Creamy Tomato












Pre-prepared tomatoes

One kilo ripe tomatoes
3 large white onions
6 cloves of garlic
2T Olive oil
2T water or chicken broth
2T Basil leaves
salt and pepper to taste

Prepare tomatoes by cutting into two and removing the core with seeds. Set aside the core. Cut flesh into cubes.
Sautee onions and garlic in olive oil. Add the cut tomato flesh and water/broth until soft and saucy. Bring to boil and then simmer. Sprinkle the basil and salt and pepper to taste. Remove from fire and Let Cool. To store, put in a canister and freeze for later use.


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Tomato Puree

1 clove garlic, chopped
1 onion, chopped
1T canola oil or olive oil
1 cup tomato puree
1/2 cup chicken broth
1/2 cup white wine (optional)
Add dried Basil, salt and pepper to taste
garnish with cheese

To prepare the puree, strain the core of the tomatoes to get the juice (the ones set aside above). Mash or blender the core flesh. Add the flesh to the tomato juice.
Sautee garlic and onions in oil. Add the tomato puree and let simmer. add the chicken broth and wine and simmer once more. add dried basil leaves, salt and pepper to taste. Serve hot with cheese as garnishing and bread on the side. One-half cup per serving is ideal as the sourness of the tomato is really awesome.

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Creamy Tomato

Same ingredients and procedure as Tomato Puree
Just replace puree with the pre-prepared tomato.
Also replace wine with 1/2 cup evaporated milk.