Zestful Gardens

Light Tomato Soup

This soup is mostly tomatoes and features several of the tomato’s best friends, garlic, basil, parsley and dill. A touch of sugar cuts the acidity, so there is no need for any oil or dairy products. The soup can be made several days in advance and reheats nicely.

Ingredients:

• 3 pounds fresh and ripe tomatoes, cut into chunks
• 4 medium sized cloves garlic, chopped
• 1 full stalk fresh basil
• 1-2 tablespoons brown sugar or honey
• 1 teaspoon salt
• freshly ground black pepper, to taste
• optional garnishes; minced parsley and/or fresh dill

What to do:

1. Place tomatoes, garlic, and basil in a soup pot or large saucepan. Cover and cook over medium heat for 10-15 minutes, or until tomatoes are quite liquefied.
2. Remove from heat, and cool to the point at which you feel comfortable pureeing it. Fish out the basil, and puree the tomatoes and garlic in food processor or blender until quite smooth.
3. Strain through a medium fine strainer back into the soup pot, and season with brown sugar or honey, and freshly ground pepper.
4. Heat just before serving. If desired, sprinkle each bowlful with a light touch of finely minced parsley and/or dill.

(from Mollie Katzen’s Still Life with Menu Cookbook)

Chili-Roasted Carrots

Ingredients:

• 2 tablespoons canola oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin’1/2 teaspoon salt
• 2 pounds carrots cut into ¼ inch diagonal slices
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice

What to do:

1. Position rack in lower third of oven; preheat oven to 450.
2. Combine oil, chili powder, cumin and salt in a medium bowl.
3. Add carrots and toss to well coat.
4. Spread out on a rimmed baking sheet.
5. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
6. Toss the carrots with cilantro and lime juice, serve immediately.

(from Eating Well, September 2009)

Eggplant with Tomato-Basil Relish

Ingredients:

Tomato Basil Relish

• 2 large ripe tomatoes, cored, seeded (if desired) and diced
• 2 scallions, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry or red wine vinegar
• salt and freshly ground pepper

Eggplant

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 1 large or 2 small eggplants, sliced into 3/8 inch thick rounds

What to do:

1. To make the relish, combine the tomatoes, scallions, basil, oil and sherry in a medium size bowl. Season generously with salt and pepper. Taste and adjust the seasonings as needed. Cover and set aside at room temperature.
2. Preheat the oven to 400. Lightly oil a large shallow roasting pan
3. To make the eggplant, combine the oil and garlic in a small bowl. Season generously with salt and pepper. Brush both sides of the eggplant slices with the seasoned oil. Arrange in a single layer in the pan.
4. Roast for 20-25 minutes, until the eggplant is well browned and tender, turning once.
5. To serve, divide the eggplant among 4-6 plates and spoon a couple tablespoons of relish on top. Pass any additional relish.

(from The Roasted Vegetable by Andrea Chesman)

Roasted Eggplant Dip with Tomato and Herbs

Trim a variety of seasonal veggies into different sizes and shapes for dipping … or spread this dip on toasted slices of day  old crusty bread rubbed with garlic.

Ingredients:

• 2 eggplants, halved lengthwise and scored
• ½ cup plus 2 tablespoons olive oil
• salt and pepper to taste
• 2 tomatoes, chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• ¼ cup finely chopped mixed fresh herbs, such as parsley, basil, thyme, oregano, marjoram, in any combination

What to do:

1. Preheat oven to 375. Place eggplants, cut sides up, in a roasting pan. Drizzle the ¼ cup oil over the tops and season with salt and pepper. Bake until soft and tender, 20-40 minutes depending on size of eggplant. Remove from oven and when cool enough to handle, use a large spoon to scoop out the cooked flesh. Finely chop the flesh.
2. In a bowl, combine the chopped eggplant, tomatoes onion, and garlic. Stir in the 2 tablespoons of oil and season with salt and pepper if needed. (The dip can be made up to 2 days in advance. Cover and refrigerate.)
3. Just before serving stir in the herbs, then taste and adjust the seasonings.

(from Beach House Cooking, Williams-Sonoma)

Skillet-Charred Cherry Tomatoes with Basil

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 ½ pints cherry tomatoes or other equivalent
• 24 squash blossoms (optional)
• ¼ cup basil leaves or chopped basil
• Salt and freshly ground pepper

What to do:

1. Heat a 12-inch cast-iron skillet over high heat until smoking, 5 minutes.
2. Add the olive oil, tomatoes and squash blossoms and cook until the tomatoes are slightly charred and about to burst…about 3 minutes.
3. Off the heat, stir in the basil. Season with salt and pepper and serve right away.

(from Food and Wine, August 2009)

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