Fire Roasted Tomato Soup

1 medium onion, diced

3 minced cloves of garlic

1 tbsp olive oil

8 oz can of tomato sauce

6 oz can of tomato paste

28 oz can of whole tomatoes

2 14 oz cans of fire roasted diced tomatoes

2 cups water

2 cups chicken broth

2 tsp salt

1/2 tsp pepper

1-1/2 cups of heavy cream

1/4 cup parmesan cheese

In a large pot, add olive oil and onion and cook till onion is almost clear.  Add the garlic and cook 2 more minutes.

Add tomatoes, sauce, paste, water and chicken broth.  Bring to a boil, cover and simmer for about 30 minutes.

In a blender or food processor (or you can use an immersion blender), puree the mixture until you reach your desired consistency – we like it a bit chunky.

Add the heavy cream, parmesan cheese and more salt and pepper if you think it needs it.  Let it simmer for 5 more minutes and serve.

Mediterranean Chicken

6-8 chicken thighs, trimmed

Salt and pepper the thighs and bake in a 400 degree oven for abut 40 minutes

In a bowl, mix together:

1 thinly sliced onion

1 red or orange pepper thinly sliced

2 thinly sliced cloves of garllic

about 15-20 small tomatoes slice din half

Large pinch of oregano

Add salt, pepper and 2-3 tbsps of olive oil

Toss all of this together until the veggies are all coated

Remove chicken from oven – drain off almost all of the fat.  Add the veggie mixture to the chicken and bake another 15 minutes or until chicken is thoroughly done.

Baked Feta and Tomatoes

1 solid brick of feta (not crumbed) about 8-10 oz

1/2 large onion sliced thin

Approx 12 (or more if you wish) grape tomatoes cut in half or quarters if very large

1 cup sliced peppers of your choice

1/2 tsp oregano

3/4 tsp smoked paprika

2 tbsps olive oil

Preheat oven to 425 degrees.

In a pot with a cover, place the onions on the bottom to cover.  Top with a layer of green (or multi colored) peppers and then the tomatoes.

Place the feta on top.  Drizzle the olive oil over the feta.  Sprinkle the oregano over and then the paprika

NOTE:  You can add sliced black olives on top of the peppers if you wish

Bake about 20 minutes or until the feta just starts to melt around the edges.

Serve with crackers or pita bread

Tomato Ricotta Tart

Pastry:

  • Tomato-Ricotta-Tart-640w

    Enter a caption

    3 cups flour

  • 1 tsp salt
  • 1 tbsp sugar

Put all in a food processor and mix a few times.  Add 7-8 slices of crumbled crisp bacon.  Process a few times.

Add 1/3 cup of very cold shortening (prefer Crisco) and 12 tbsps very cold butter cut into cubes

Process 6-8 times.

Add 6-8 tbsps ice water and process until it almost comes together.  Remove and wrap in plastic wrap and refrigerate at least 30 minutes.

Roll out dough and fit into a 12″ (or 8″ or 10″) tart pan with a removal bottom.  Refrigerate until ready to fill.

Filling:

In food processor, put 1/2 cup whole milk ricotta, about 1.2 cup fresh basil leaves, 3 eggs, 8 oz shredded mozzarella and 1/3 cup grated parmesan.  Season with salt and pepper if desired.  Process until almost smooth.

Slice up 4 large ripe tomatoes or 8 roma tomatoes and put on a paper towel lined sheet pan.  Season with salt and pepper and let sit for 5-10 minuts.

Line bottom of tart with some of the tomatoes.  Top with the cheese mixture and then top the cheese mixture with more tomatoes.  Bake in a 350 degree oven for 45-50 minutes or until lightly browned on top and set.  Let sit in pan about 10 minutes before cutting and serving! Continue reading