QUICK COOKED TOMATO SOUP (with or without milk), started out as Fresh Tomato Soup, but hey, it is the middle of the winter (tested January 20, 2015)
Ingredients:
2 lbs Roma tomatoes, about 5, coarsely chopped
1/4 medium onion, chopped
5 whole cloves of garlic (you can get away with one)
1 Tbsp EVOO
1 teaspoon Balsamic vinegar
SERVE WITH: Mozzarella Sandwich (below)
Directions:
Put garlic cloves in small cast iron pan with EVOO, heat until roasted (browned) and then toss in the chopped onion, a sprinkle of Italian seasoning and a splash of Balsamic vinegar, heat until steamed (no more than one minute).
Put tomatoes in pan and heat until cooked about 10 minutes, if you put a cover on it it will cook quickly.
Process in food processor or blender until mixture is smooth, put in about 1/2 cup 2% milk.
Drizzle EVOO and balsamic vinegar over the top.
I like to add some shaved parmesan.
MOZZARELLA SANDWICH
Directions:
Take and bake focaccia.
For tapenade: blend artichokes, black and green olives to a fine paste.
Spread on focaccia square.
Top with slice of fresh mozzarella.
Before you blend the tomatoes, put a few of those on top.
Drizzle EVOO and balsamic vinegar on the top.
Per serving: calories 64, total fat 4 g, saturated fat 1 g, cholesterol 0 mg, sodium 568 mg, total carb 8 grams, dietary fiber 2 grams, protein 1 gram.
Ingredients:
2 lbs Roma tomatoes, about 5, coarsely chopped
1/4 medium onion, chopped
5 whole cloves of garlic (you can get away with one)
1 Tbsp EVOO1 teaspoon Balsamic vinegar
SERVE WITH: Mozzarella Sandwich (below)
Directions:
Put garlic cloves in small cast iron pan with EVOO, heat until roasted (browned) and then toss in the chopped onion, a sprinkle of Italian seasoning and a splash of Balsamic vinegar, heat until steamed (no more than one minute).
Put tomatoes in pan and heat until cooked about 10 minutes, if you put a cover on it it will cook quickly.
Process in food processor or blender until mixture is smooth, put in about 1/2 cup 2% milk.
Drizzle EVOO and balsamic vinegar over the top.
I like to add some shaved parmesan.
MOZZARELLA SANDWICH
Directions:
Take and bake focaccia.
For tapenade: blend artichokes, black and green olives to a fine paste.
Spread on focaccia square.
Top with slice of fresh mozzarella.
Before you blend the tomatoes, put a few of those on top.
Drizzle EVOO and balsamic vinegar on the top.
Per serving: calories 64, total fat 4 g, saturated fat 1 g, cholesterol 0 mg, sodium 568 mg, total carb 8 grams, dietary fiber 2 grams, protein 1 gram.
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