Tag: tomato

Roasted Tomato Soup

Roasted Tomato Soup

Roasted tomato soup? Oh, it’s like a warm, cozy hug for your taste buds. You take some ripe tomatoes, Then, you mix in a bit of garlic, herbs, and some heavy cream.  The result? A bowl of pure comfort and flavor. It’s versatile, too, perfect as a starter or the main event.

Dutch Tomato Soup

Dutch Tomato Soup

Dutch tomato soup is different then any other tomato soup. Dutch tomato soup has little meatballs.

Tomato Pie

Tomato Pie

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
 

Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.

Tomato Pie

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner/Side Dish
Cuisine Amercian
Servings 8 people
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Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes sliced
  • ½ onion
  • 3 garlic cloves minced
  • 4 tbsp. extra virgin olive oil divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper

Instructions

  • In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  • Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  • In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  • Bake 30 minutes, or until topping and crust are golden brown.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Tomato Soup

Tomato Soup

  Contrary to popular belief, tomatoes have been grown as a food since the 16th century, though they have in various times and places been regarded as both poisonous and decorative plants. The Italian name for the tomato is pomodoro, meaning “apple of love” or …