Roasted Tomato and Basil Soup
Ingredients:
- 2 lbs of fresh tomatoes, cut into quarters
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- Salt and pepper to taste
- 1 cup of fresh basil leaves, chopped
- 3 cups of vegetable broth
- 1 cup of heavy cream (optional)
Instructions:
1. Preheat oven to 400°F.
2. On a baking sheet, toss tomatoes with minced garlic, olive oil, salt, and pepper.
3. Roast for 25-30 minutes until slightly charred.
4. Tranfer to a large pot and add the vegetable broth and chopped basil.
5. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. If using, add the heavy cream and stir until combined.
8. Serve and enjoy!
Cheesy Tomato Baked Pasta
Ingredients:
- 1 lb of pasta (penne, rigatoni, or ziti work well)
- 2 tbsp of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 lbs of fresh tomatoes, chopped
- 1 tsp of sugar
- Salt and pepper to taste
- 1 cup of shredded mozzarella cheese
- 1 cup of shredded cheddar cheese
- 1/2 cup of grated parmesan cheese
- Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 350°F.
2. Cook pasta according to package instructions, drain and set aside.
3. In a large saucepan, heat olive oil over medium heat.
4. Add onion and garlic, sauté until softened.
5. Add chopped tomatoes, sugar, salt, and pepper.
6. Let the mixture cook over low heat for 20 minutes, stirring occasionally.
7. In a large bowl, combine cooked pasta and tomato sauce.
8. Transfer the mixture to a baking dish, and sprinkle with shredded mozzarella, cheddar, and parmesan cheese.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
10. Garnish with fresh basil leaves and enjoy!
We hope these recipes inspire you to get creative in the kitchen with the abundance of fresh tomatoes available this season. Happy cooking!
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