Creamy tomato soup

I do realize that tomato season is now over, but you'll see from the last post date that I've been away from this blog for quite some time. And, fact is, tomatoes were still in season, and quite plentiful in gardens and at the market, when I made this soup. I had quite a few of them on my windowsill as it happens, and didn't think I'd get a chance to use them in sandwiches or salad before they turned, so I opted for soup.

This recipe comes from Chuck Hughes, from Chuck's Day Off on the Food Network. He's a bit scary to look at, with tattooed arms and a somewhat annoying English Montreal accent, but his enthusiasim for food is pretty infectious. And if the food as his restaurant in Old Montreal is as good as it looks on the show, or as good at this soup for that matter, then I'm sold.


The method's pretty simple. Soften some onions and garlic in a pan, then drop in some chopped tomatoes. And some brown sugar too, to reduce the acidity. I added a bit too much for my altered amount, and the result was a bit sweet, but some sugar is neccessary.

Next you add some water, some thyme and the rind from some parmesan cheese for a yummy flavour boost. The rind just softens as the soup cooks and imparts a salty richness that's hard to describe. You simply remove it at the end once it has done its job.

Simmer for a bit, then remove the rind and the thyme, and blend in the pot.

Then you strain the whole thing to remove the skins and seeds.

And in goes a bit of cream to finish. The result is like a kicked up version of Campbell's tomato soup -- only so much better tasting. It's like a comforting bowl of summer.

Creamy Tomato Soup
From Chuck's Day Off

2 tablespoons olive oil (30 ml)
1 medium onion, chopped
2 cloves garlic, minced
12 large tomatoes, chopped
2 tablespoons brown sugar (30 ml)
1/2 cup water (125 ml)
unit Parmesan rind (Optional)
4 sprigs of thyme
1/4 cup of 35% cream (60 ml)
2 tablespoons butter (30 ml)
unit Salt and pepper

1.Heat olive oil in a large saucepan over medium heat. Add onions and garlic and continue to cook for 5 minutes until translucent. Add tomatoes and sugar and continue to cook for 5 minutes. Add water, Parmesan rind and thyme. Cook for about 25 minutes.
2.Remove the Parmesan rind and the thyme. Purée the soup in a food processor or with a hand blender. Pour purée through a strainer over a pot. Stir in the cream and butter. Season with salt and pepper.

Easy tomato basil pasta

I didn't grow any tomatoes this year, but I might try some in pots or hanging bags for next season. For those of you who have a booming crop thanks to all the heat and rain we've had this summer, this recipe should provide a great way to use up your stash.

First, assemble about a pound of small tomatoes (cherry, grape etc.). I used a variety of heirlooms I picked up at the market.

Check out these jeweled beauties!

Toss them around in some olive oil, and add in a chopped clove of garlic, and some salt and pepper.

Then they go in the oven for about 20 minutes, until the tomatoes burst. (Please ignore the pan. It belonged to a toaster oven I owned years ago that has since gone to toaster oven heaven. I know it looks gross, but I swear it's clean, and you wouldn't believe how often I actually use it.)

Meanwhile, you've been cooking your pasta and have drained it. Reserve some of the cooking water, and add the pasta to a bowl. Next, tip in the tomatoes and garlic, and any juices that collected in the pan, and add some chopped basil. Stir stir stir! Add in any cooking water to loosen the dish.

Pile it on your plate, drizzle with some olive oil, add a generous topping of parmesan cheese, and top with some fresh basil leaves. A really easy, summery tasting pasta dish in no time at all.

Easy tomato basil pasta (adapted from Shutterbean)

Here’s what you’ll need: *I halved the recipe and got two healthy servings

-1 lb, spaghetti
-1 lb. fresh cherry tomatoes (the more the merrier!)
-2 cloves garlic, chopped
-salt & pepper to taste
-olive oil

If you like your pasta a bit spicy, red pepper flakes will do the trick! You could also add some balsamic vinegar to bring out the sweetness of the tomatoes. Try it & enjoy!

Tomato basil pizza

I was in the mood for pizza on the weekend, and wanted to try cooking it on the barbecue. But when it started to rain -- and didn't stop -- on Sunday afternoon, I bit the bullet and turned on the oven to cook one inside.

I used the simple pizza dough recipe, and loaded the top with some small heirloom tomatoes I picked up at the market on the weekend. I'm not a fan of traditional pizza sauce, so I spread the base with some black olive tapenade first; just a thin layer evened out with the back of a spoon.

Then came the tomatoes, each one sliced in half, and some small boccacini balls, sliced in half too. I threw on a bit of leftover chicken as well.

Sprinkle with some fresh basil leaves, salt and pepper, and drizzle with a bit of olive oil and it's ready for the oven.
And here's how it turns out about 15 minutes later. I'm totally throwing modesty out the window and telling you that this pizza ROCKED! It smelled amazing and tasted just as good, especially adorned with a few fresh basil leaves. I may have to repeat this one next weekend -- barbecue or not.