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'The Favorites' Tomato Recipes |
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Quick Jump:
Tomato Soup Recipes
Tomato Sauce Recipes
Other Tomato Recipes
Tomato Soup Recipes
New! - Tomato Basil Soup
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| Leared to make this when I worked in a resturant- it was everyones favorite! |
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| Submitted By: Annabelle |
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| 2 Cans Cambell's Tomato Soup |
| 3 medium tomatos |
| 1 tsp. Minced Garlic |
| Fresh Basil |
| Whole Milk |
| Romano cheese (Optional) |
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Combine 3 medium tomatoes, a small handful of fresh basil, and
a tsp. of minced garlic in a food processor. Consistancy should still be
kind of chunky when you are done.
In a large pot, dump 2 cans of tomato soup, then refill the cans with
whole milk and add to soup. Add the mixture from the food processsor, and
heat on med/low until bubbling.
Tastes yummy with a little fresh romano cheese sprinkled on top! |
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Home made tomato soup |
| "Very quick and flavorful!" |
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| Submitted By: Bob Drury |
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| 1 lb. home canned or tin canned whole tomatoes |
| 2 cups milk |
| 2 Tbls butter or margarine |
| 1/8 tsp soda |
| salt and pepper to taste |
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| Place tomatoes in 1 qt pan. Put milk and butter in seperate pan, begin heating both--do not boil. When tomatoes are hot-not boiling stir in 1/8 tsp soda and stir. Pour into milk and stir. Remove from heat. Season to taste. This can be doubled or tripled if desired, but soda does not have to be increased. |
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Roasted Red Pepper Tomato Soup |
| "tangy and sweet, a flavor you can't get enough of. kids love it!" |
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| Submitted By: Chef Eric Caslin |
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| 1 lrg roasted red bell pepper |
| 2 cans diced mid west tomatoes plain |
| 1 Tbs. basil |
| 1 Tbs. onion powder |
| 1 Tbs. garlic powder |
| Roux to thicken |
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| Puree all ingredients together except the roux. Heat over medium heat until simmering occurs, turn down and let cook 20 min. or until the tomatoes have broken down. Puree again, this time adding small amounts of roux to each batch pureed. Cook again over medium heat until the roux has had time to activate and thicken. Serve with sour cream on top if desired. |
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Cream of Tomato Soup |
| "Old fashioned, easy to make creamy tomato soup that will warm your heart." |
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| Submitted By: Julie |
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| 2 tablespoons butter |
| 1 onion, chopped |
| 2 tablespoons all-purpose flower |
| 1 quart tomato juice (for best results, puree fresh tomatoes) |
| Salt to taste |
| 2 cups milk |
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| In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately. |
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French Tomato Soup Recipe |
| "A delicious fresh tomato and rice soup with a secret ingredient! Serve hot with toasted French bread topped with melted Swiss cheese." |
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| Submitted By: Miss Elly |
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| 1 tablespoon butter |
| 1 large onion, chopped |
| 6 tomatoes, peeled and quartered |
| 1 large potato, peeled and quartered |
| 6 cups water |
| 1 bay leaf |
| 1 clove garlic, pressed |
| 1 teaspoon salt |
| ½ cp long grain rice |
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First, melt butter in a large saucepan over medium heat. Sauté onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Second, Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.
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Tomato Sauce Recipes |
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New! - Rich Marinara Sauce |
| "A little goes a long way. Use fresh pureed Roma or San Marziano tomatoes for the best flavor." |
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| Submitted By: Cheri Howard |
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| 4 lbs tomatoes, seeded and pureed |
| 1/2 cup water |
| 2 cloves fresh garlic, crushed |
| 1 tsp fennel seed |
| 1/2 cup burgundy or port wine |
| 2 T virgin olive oil |
| 1 tsp dried oregano |
| 1 tsp dried basil |
| 1 tsp salt |
| 2 tsp sugar |
| 1/4 tsp cinnamon |
| 1/2 tsp black pepper |
| 1/4 to 1/2 cup minced onion - to taste |
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| Add all ingredients except for garlic. Bring mixture to a boil, turn down heat,
and simmer (partially covered to let some steam escape) for approximately 1
hour, stirring every 10 to 15 minutes. Add garlic, simmer for another 30
minutes. Serve over hot pasta. |
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Easy Tomato Sauce |
| “Just fresh tomatoes, onion, tomato puree and olive oil in this quick, simple sauce.” |
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| Submitted By: Lima |
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| 4 tablespoons Olive Oil |
| 1 onion, chopped |
| 3 tomatoes, chopped |
| 1 tablespoon tomato puree |
| Salt & Pepper to taste |
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In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes; cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.
Tomato Sauce Recipes cook time: 30 minutes
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Homemade Tomato Sauce II |
| "Try the real thing. Delicious tomato, onion, and garlic sauce with herbs." |
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| Submitted By: Mirella Cina |
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| 4 tablespoons vegetable oil |
| 1 large onion, chopped |
| 1 (28 ounce) can crushed tomatoes (or use several fresh tomatoes) |
| 2 cups water |
| 1 (6 ounce) can tomato paste |
| 2 leaves of fresh basil |
| 2 cloves garlic, crushed |
| 1 teaspoon salt |
| 1 teaspoon ground black pepper |
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| In a large saucepan over medium-high heat, sauté onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil. |
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Other Tomato Recipes |
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NEW! - Tomatoes Provencial |
| A true italian dish both in flavor and preparation. If
looking for an unusual but attractive side dish, this is it. |
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| Submitted By: Bobbie Sue Baker |
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| 2-medium size tomatoes |
| 2 t. mustard (you may add more according to your liking of mustard) |
| pinch of salt |
| dash of ground pepper |
| dash of ground cayenne pepper (fresh if possible) |
| 3 T. melted butter |
| 1/4 c. gourmet or homemade bread crumbs |
1/4 c. freshly grated parmesan cheese (not in a purchased shaker, believe
me fresh is worth it and anything you don't use will last for your next
making of spaghetti or garlic bread) |
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Slice tomatoes in half and spread with mustard. Sprinkle with salt,
pepper, and cayenne pepper. Mix bread crumbs, parmesan cheese, and melted
butter well. Spread crumb mixture over each tomato half. Place each tomato
in foil lined (shiny side down) glass baking pan and broil until crumbs
are golden brown and tomatoes are slightly tender. This dish serves 4.
Enjoy!!
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Piquant Tomato Bake |
| "A bake that can be served hot, warm or cold as a salad or side dish. Combination of tomato, balsamic and thyme is delicious!" |
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| Submitted By: Sue Ross |
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| Thick sliced firm tomatoes |
| Fresh thyme sprigs |
| Balsamic vinegar |
| Olive oil |
| Fresh ground black pepper |
| Salt |
| Fresh brown breadcrumbs |
| Butter |
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- Layer tomato slices on the bottom of a ceramic serving dish.
- Sprinkle a generous amount of chopped thyme (with stems removed) over tomatoes.
- Use 1 teaspoon each of olive oil and balsamic vinegar for each large tomato and pour over tomatoes.
- Sprinkle a little salt and a generous amount of ground black pepper over dish. 5)Place slices of bread in food processor with a knob of butter. I use a grain bread with sunflower and poppy seeds. Blend until light and fluffy.
- Spread breadcrumbs over tomatoes.
- Bake in fan forced oven until tomatoes soften and breadcrumbs crisp.
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B.B.A.T. |
| "That is the best sandwich I have ever had!!!" |
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| Submitted By: Csilla |
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| 1 potato bun, lightly toasted |
| 2 slices of crispy fried bacon |
| 1 slice of brie cheese |
| avocado |
| tomato |
| black pepper |
| salt |
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| Simply combine everything on the list, and enjoy your bacon-brie-avocado-tomato
sandwich, until it is still warm!!! |
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Tomato Jam |
| "Excellent with scrambled eggs or an omlet, hamburgers,or with toast" |
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| Submitted By: D. Groover |
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| 6 allspice berries |
| 7 whole cloves |
| 1/2 tsp crushed dried red pepper flakes |
| 1/4 tsp mustard seeds |
| 1-1/2 lbs ripe plumb tomatoes |
| 1 cup sugar |
| 1/2 cup cider vinegar |
| 1 tsp salt |
| 1/2 tsp freshly ground black pepper |
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1. Combine allspice, cloves, red pepper flakes and mustard seeds in a piece of cheesecloth. Tie securely with a piece of kitchen string (forming a spice bag).
2. Bring a large saucepan of water to a boil; drop tomatoes in the water and cook until the skins split, 1 to 2 minutes. Then plunge them into a bowl of cold wate to stop the cooking. Pat the tomatoes dry, peel them, cut into 1/4-inch dice.
3. Place the tomatoes and all the remaining ingredients in a heavy saucepan. Add the spice bag and slowly bring the mixture to a boil. Then reduce the heat and simmer for 30 minutes, stirring frequently. NOTE: If using regular tomatoes you may need to simmer additional time and/or thicken somewhat with 1 to 2 tsp arrowroot or cornstarch.
4. Remove the pan from the heat and discard the spice bag. Let the jam cool, refrigerate. Makes 1-1/4 cups. |
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Buffalo Mozzarella Tomato Salad |
| “A refreshing pre-meal plate that will tantalize your taste buds.” |
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| Submitted By: Erin Brasser |
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| 1 large fresh tomato |
| 1 red onion |
| 1 large lettuce leaf |
| 1 slice buffalo mozzarella |
| Vinegar & Oil to taste |
| Fresh Cracked Pepper to taste |
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| Place lettuce leaf along bottom of serving dish. Slice tomato in ½ inch cuts to 1 inch cuts. Place 3 slices per plate. Top with a layer of buffalo mozzarella and sliced red onion. Add vinegar, oil, and fresh cracked pepper to taste. Easy, quick and tasty. |
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Apple & Tomato Chutney |
| “Spicy and a sweet, this delicious chutney goes well with breads, cheeses, and chicken!” |
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| Submitted By: Beverly Eagle |
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| 2 pounds apples – peeled, cored, and sliced |
| 2 cups water |
| 1 tablespoon mustard seed |
| 2 pounds tomatoes, sliced |
| 2 large onions, chopped |
| 1 clove garlic, chopped |
| ½ cup sultana raisins |
| ¾ cup white sugar |
| 5 teaspoons curry powder |
| 1 teaspoon cayenne pepper |
| 4 teaspoons salt |
| 2 ½ cups malt vinegar |
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First, place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Second, wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Finally, bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occasionally, until thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
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