Hunt’s Tomato Soup with Herb Pesto

Tomato Soup with Herb Pesto

INGREDIENTS:

2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes

1/3 cup (75 mL) olive oil, divided

1 onion, chopped

2 carrots, chopped

1 tsp (5 mL) each salt and pepper, divided

4 cups (1 L) reduced-sodium chicken broth

1/2 cup (125 mL) chopped jarred roasted red peppers

2 bay leaves

1/3 cup (75 mL) 35% whipping cream

2 tbsp (30 mL) lemon juice, divided

1/3 cup (75 mL) finely chopped fresh basil

2 tbsp (30 mL) finely chopped fresh parsley

2 tbsp (30 mL) grated Parmesan cheese

1 tbsp (15 mL) finely chopped almonds

1 tbsp (15 mL) finely chopped fresh dill

1 clove garlic, minced

DIRECTIONS:

Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, and half of the salt and pepper for about 5 minutes or until slightly softened. Stir in tomatoes, broth, 2 cups (500 mL) water, peppers and bay leaves; bring to boil.

Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Remove bay leaves. Using hand blender, blend until smooth. Stir in cream and 4 tsp (20 mL) lemon juice; heat through.

In food processor, combine basil, parsley, cheese, almonds, dill, garlic, and remaining lemon juice, salt and pepper; pulse until combined. Refrigerate in airtight container for up to 3 days.

Divide soup among bowls. Top with herb pesto.

CHEF'S TIP:

Serve with classic grilled cheese sandwiches made with aged Cheddar 

Family Sicilian Sauce and Meatballs

Family Sicilian Sauce and Meatballs

Recipe by: PETEIYC 

"My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.”

Meatballs:

3 slices white bread, torn into pieces
1/4 cup milk or water
1 1/2 pounds ground beef
2 eggs
1/2 cup grated Romano cheese
1 pinch dried parsley
3/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Sauce:

3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 1/2 pounds cubed beef brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

To Make

To Make The Meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.

To Make The Sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.

When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.

Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Bolognese Sauce

Recipe by: Kimber

 "An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe."

2 tablespoons olive oil

4 slices bacon, cut into 1/2 inch pieces

1 large onion, minced

1 clove garlic, minced

1 pound lean ground beef

1/2 pound ground pork

1/2 pound fresh mushrooms, sliced

2 carrots, shredded

1 stalk celery, chopped

1 (28 ounce) can Italian plum tomatoes

6 ounces tomato sauce

1/2 cup dry white win

1/2 cup chicken stock

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

To Make

In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.

In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Serve sauce over hot pasta.

Wedding Gift Spaghetti Sauce

Wedding Gift Spaghetti Sauce

Recipe by: Dog Fish Head aka Fabius

 "This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes."

Ingredients

1/2 cup butter

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

1 pound ground beef

1 pound mild sausage

4 teaspoons Italian seasoning

2 teaspoons salt (optional)

2 teaspoons dried rosemary

1 1/2 teaspoons dried oregano

1/2 teaspoon ground black pepper

76 fluid ounces water

1 (29 ounce) can tomato puree

3 (6 ounce) cans tomato paste

To Make

Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.

Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

Beef, Green Chili and Tomato Chili

Recipe by: Kimber

"I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Ingredients

1/4 cup vegetable oil

3. pounds beef chuck roast, cut into 3/4 inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 ounce) can roma tomatoes, with juice

2 (4 ounce) cans chopped green chile peppers, drained

1 (12 fluid ounce) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1  1/2 teaspoons ground cumin

2 tablespoons Worcestershire saucesalt to taste

Salt and ground black pepper to tast

To Make

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Florentine Tomato Soup

Florentine Tomato Soup

Recipe by: Morris

“Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy recipe”

Ingredients

1 teaspoon olive oil

1/2 cup chopped green

 bell pepper

1/2 cup chopped onion1 clove garlic, minced

1  (14.5 ounce) can diced tomatoes

1 1/2 cups water1 tablespoon minced fresh basil

1 teaspoon chicken bouillon granules

1/4 teaspoon ground black pepper

1  (10 ounce) package frozen chopped spinach, thawed

To Make

In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.

Stir in spinach and cook 5 to 7 minutes more.Soup

Recipe by: Morris:

“Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy recipe”

Ingredients

1 teaspoon olive oil

1/2 cup chopped green

 bell pepper

1/2 cup chopped onion1 clove garlic, minced

1  (14.5 ounce) can diced tomatoes

1 1/2 cups water1 tablespoon minced fresh basil

1 teaspoon chicken bouillon granules

1/4 teaspoon ground black pepper

1  (10 ounce) package frozen chopped spinach, thawed

To Make

In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.

Stir in spinach and cook 5 to 7 minutes more.

Sauce Tomate

4. Sauce Tomate

This is made by cooking tomatoes down into a thick sauce but used to also be thickened with roux. Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored with pork and aromatic vegetables

This oven tomato sauce (sauce tomate) is one of the five mother sauces of French cuisine. Simmering it in the oven creates a rich and savory sauce that can be used as a base for so many dishes!

INGREDIENTS

1-ounce salt pork, chopped

1 white or yellow onion, diced

1 garlic clove, chopped

1/2 cup carrots. diced

1/2 cup celery, diced

1 (28-ounce) can crushed tomatoes (i used San Marzano)

1/2 quart chicken stock

1 teaspoon dried thyme

3-4 sprigs fresh parsley

1 bay leaf

5 crushed black peppercorns (see note)

Salt

To Make

Preheat oven to 300 degrees.

In a stockpot over medium heat cook the salt pork until the fat is rendered.

Add the onion, garlic, carrots. and celery to the pot and cook until the veggies start to soften. about 10 minutes.

Add the crushed tomatoes (plus juices), chicken stock, and herbs. Bring the sauce to a boil and then transfer the pot to the oven. Cover and let it simmer in the oven for at least two hours.

After the two hours, remove the pot from the oven and fish out the herbs (see note). Puree the sauce using an immersion blender or in batches with a stand blender.

This recipe makes approximately 4 cups of sauce.

NOTES

I wrapped the herbs and spices in cheesecloth, which makes it easy to remove before pureeing the sauce. If you don’t have cheesecloth you can just toss the herbs in the sauce, but be sure to fish out the bay leaf before pureeing. Also, I recommend eliminating the whole peppercorns and seasoning the sauce at the end with fresh ground pepper. You would not want to bite into a whole peppercorn! Use the sauce as a base for many other recipes that call for tomato sauce. You can also make a big batch and freeze it for later use.

TOMATO SOUP 2.0

Ree Drummond

The Pioneer Woman

INGREDIENTS

3 10.75-oz cans condensed tomato soup

¼ cup sherry

¼ cup heavy cream 

3 Tbsp pesto

2 Tbsp grated Parmesan, plus more for garnish

½ cup diced fresh tomatoes

Drizzle of olive oil

A few fresh basil leaves, chopped, for garnish

DIRECTIONS

1. Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions.

2. When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through.

3. Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.

Read more at http://www.foodnetwork.ca/recipe/tomato-soup-20/21273/#l8cpZSmIbljoFcqC.9

Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

8 large red bell peppers

2 tablespoons unsalted butter

1 cup chopped onion

2 cloves minced garlic

1/4 cup tomato paste

6 cups chicken stock

2 cups heavy cream

2 tablespoons chopped fresh cilantro leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 to 2 tablespoons cornstarch

1 cup sweet corn kernels, lightly roasted

Cilantro Lime Sour Cream, recipe follows

Cilantro-Lime Sour Cream:

1 cup sour cream

1/2 lime, juiced

 1 teaspoon finely minced fresh cilantro leaves

To Make

Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.

Cilantro-Lime Sour Cream:

In a mixing bowl, whisk all ingredients vigorously until light and creamy.

Roasted Red Pepper and Tomato Soup

1 teaspoon olive oil1 onion, chopped

2 cloves garlic, minced

3 red bell peppers

4 large tomatoes - peeled, seeded and chopped

1/2 teaspoons dried thyme

2 teaspoons paprika

1/8 teaspoon white sugar

6 cups chicken broth

salt and pepper to taste

1 pinch ground cayenne pepper

1 dash hot pepper sauce 

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

6 tablespoons sour cream

To Make

Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes. 

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

The Burger Bar

Courtesy of Tyler Florence from Tyler's Ultimate

• BURGERS

• 2 lbs beef brisket, ground
• kosher salt
• fresh ground black pepper
• 4 slices swiss cheese (thin slices)
• 4 hamburger buns, split (or other type of bun)

• SAUTEED MUSHROOMS

• 1 lb thickly sliced mushroom
• ¹⁄₄ cup olive oil
• 2 sliced garlic cloves
• 1 tablespoon fresh thyme leave
• lemon juice (2 squeezes)

• CARAMELIZED ONIONS

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 onions, cut into 1/2-inch slices
• salt and pepper, to taste

• TOMATOES WITH SEA SALT AND CHIVES

• 2 lbs red and yellow beefsteak tomatoes
• olive oil (drizzle)
• sea salt
• ³⁄₄ cup chopped fresh chives

• BACON AND ROSEMARY

• ¹⁄₂ lb sliced bacon
• 1 sprig rosemary (strip the leaves)
• cracked black pepper

• HERBED HORSERADISH MAYONNAISE

• 1 cup mayonnaise
• 1 tablespoon prepared horseradish
• ¹⁄₄ cup freshly minced herbs (parsley, basil, chives or scallion)
• 2 tablespoons olive oil
• salt
• freshly cracked pepper
• 1 lemon, juice of

To  Make:

CARAMELIZED ONIONS:.
Heat butter and olive oil in a large pan over medium heat.
Add onion slices, sprinkle with salt and pepper.
Cook slowly until well caramelized, 15 to 20 minutes.

HERBED HORSERADISH MAYONNAISE:.
Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.

SAUTEED MUSHROOMS:.
Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.

BACON WITH ROSEMARY:.
Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.

TOMATOES WITH SEA SALT AND CHIVES:.
Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.

ASSEMBLE THE BURGERS:.
Preheat a large cast-iron skillet to medium hot.

Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.

Season the ground meat in a bowl with salt and pepper.

Give it 3 turns in the bowl with your hands or a big spoon and it's done.

Shape into 4 patties.

When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.

Remove the burgers to a platter.

Rub the skillet with paper towel to clean it again.

Then toast the buns cut side down for 1 minutes.

Serve the hamburgers in the buns with accompaniments above.
Enjoy!

Slow-Dried Tomatoes

8 ripe, firm, Plum tomatoes, cut in half horizontally

1 garlic clove, crushed

1 tbsp thyme leaves, picked fresh

½ tsp caster sugar

60ml olive oil

Coarse sea salt and freshly ground black pepper

To Make:

1. Pre-heat the oven to 200 °C or Gas 6. Place the tomatoes on a baking tray, cut side up. Scatter over. then rub on. the garlic, thyme leaves, sugar, salt and pepper.

2. Drizzle the olive oil over the spiced tomatoes.

3. Place in the oven to bake until very soft and shrivelled. Leave to cool.

4. These keep in olive oil for 1 week in the refrigerator.