Tomato | Good Dinner Mrs Mellen

Category: Tomato
- Roasted Tomato and Kale Soup
  
  Posted at 5:34 pm by Good Dinner Mrs Mellen
  
  Oct 19th
  My sequined black crow enjoyed the soup too!
  
  Autumn is here and waking up to chilly mornings my thoughts turn from summer food to Fall comfort food. Tomato soup is the perfect fall comfort food and I love to use the last of the garden fresh tomatoes. Roasting the tomatoes, onion, kale and garlic enhances the flavor. I added kale for a more rustic soup and added texture. Serve this delicious soup with a salad and fresh baked bread.
  
  3 pounds tomatoes, quartered
  
  1 yellow onion, halved and quartered
  
  2 cup kale, stems removed and chopped
  
  1/4 cup olive oil
  
  2 teaspoons sea salt
  
  1 ½ teaspoons freshly ground black pepper
  
  4 cloves garlic, halved
  
  5 cups unsalted vegetable stock
  
  2 tablespoons fresh chopped basil
  
  Fresh grated parmesan cheese (optional) for serving
  
  Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  
  Spread tomatoes, onion, and kale in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  
  Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  
  Bring vegetable stock and basil to a boil in a large stockpot; reduce heat and simmer.
  
  Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm vegetable stock if liquid is needed. Pour pureed tomato mixture into stockpot with vegetable stock. Puree remaining half of tomato mixture and add to vegetable stock mixture, mixing well. Simmer for 5 minutes.
  
  Pour into individual serving bowls. Top each bowl with a slice of baguette, toasted. Then sprinkle with Parmesan cheese.
  
  Enjoy!
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  Posted in Autumn, Food, Good Dinner Mrs Mellen, Soup, Tomato, vegan, Vegetarian | Tagged Autumn, comfort food, Tomato Soup
- Veggie Pasta
  
  Posted at 12:49 pm by Good Dinner Mrs Mellen
  
  Apr 23rd
  While my husband and I have been social distancing during the pandemic, running out on a whim to purchase ingredients or locating specific products has been challenging. Instead I’ve been creative using what I have on hand to make dinner. I love to cook so I usually have certain stables in the pantry and garlic, shallots, olives are a necessity in my kitchen. If you stock your pantry with canned tomatoes, artichokes, olives, olive oil, pasta, and have garlic, shallots, or onions on hand, a meal is easy to put together without running to the store.
  
  I also like to keep a few Asian ingredients for a quick easy meal but my repertoire isn’t very extensive. I realized during this time of social distancing that although I love Asian dishes we normally go out to a restaurant for Thai or Chinese food. Take out is an option, which we have tried during the pandemic. Now I want to expand my cooking and include more healthy Asian dishes. I love cooking with fresh veggies. I look forward to this new cooking adventure. Who knew that after all these years I could find more outlets for my cooking skills.
  
  My favorite weekday meal requirements are simple: flavorful, easy, and little clean-up, two dirty pan limit! And my Veggie pasta is perfect!
  
  2 tablespoons olive oil
  
  4 cloves garlic, minced
  
  1 large shallot, chopped
  
  1 can(14.5 oz.) diced tomatoes, no salt. I like Hunts tomatoes
  
  1/2 cup dry white wine
  
  1/2 teaspoon salt
  
  1/4 crushed red pepper
  
  1/2 can(14 oz.) artichoke hearts, drained and sliced in quarters
  
  1/2 cup Castelvetrano Italian olives, I love Mezzetta olives
  
  1/2 cup fresh basil, chopped
  
  4 oz fresh mozzarella, chopped
  
  1/2 box thin spaghetti
  
  Heat olive oil in a medium pan. Add garlic and shallot, saute for 5 minutes until the shallot is translucent. Add diced tomatoes, and wine. Season with salt and red pepper. Simmer for 5 minutes. Add artichokes hearts, olives, and basil. Simmer for 5 minutes
  
  While the tomato mixture is simmering, cook spaghetti according to package instructions. Drain and put in large bowl
  
  Add mozzarella to the tomato mixture cooking just until the cheese starts to melt. Remove from heat and toss with spaghetti.
  
  Serve with fresh Parmesan Cheese.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, Mediterranean diet, Tomato, Vegetables, Vegetarian, Weeknight dinner | Tagged cheese, Easy recipes, pasta, quick meal, Veggie Pasta
- Classic Roasted Marina Sauce
  
  Posted at 12:23 pm by Good Dinner Mrs Mellen
  
  Jan 26th
  Growing up in an Italian-American family my relatives had strong opinions on making tomato sauce and many different methods. My Aunts would spend hours debating and comparing different sauce styles. I prefer the slow-roasting recipe that was used by my grandmother and mother. Roasting Marina Sauce creates a flavorful that is not acidic or bitter.
  
  I love San Manzano tomatoes, and I use certified tomatoes. San Manzano tomatoes, named after a region in Italy, are less acidic because of the soil in that region. There are many brands and I prefer Cento certified San Manzano tomatoes. Just a suggestion, you can use any brand that works for you.
  
  The recipe calls for the whole garlic bulb and roasting releases the garlic flavor without being bitter. Don’t shy away from the large quantity of garlic.
  
  I use this sauce over pasta and with any recipe that calls for Marina Sauce. And an added benefit is that the sauce freezes beautifully for future use.
  
  Classic Roasted Marinara Sauce
  
  ¼ cup olive oil
  
  1 head of garlic, cloves chopped
  
  1 large red onion, chopped
  
  ½ teaspoon crushed red pepper flakes
  
  1 tablespoon tomato paste
  
  ¼ cup dry white wine
  
  2 28-ounce cans whole peeled tomatoes, Cento certified San Manzano
  
  ¼ cup torn basil leaves
  
  ½ teaspoon dried oregano
  
  Kosher salt
  
  Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes.
  
  Add onion, and red pepper flakes and cook, stirring often until onion is translucent about 5 minutes.
  
  Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.
  
  Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to the pot. We don’t want to waist any delicious tomato juice: Season with salt.
  
  Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.
  Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. I like my sauce a little chunky. Taste and season with salt.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Italian, Main Dish, pasta, Tomato | Tagged Cento San Marzano tomates, Easy recipes, marina sauce, tomato sauce
- Bake Tomato Casserole
  
  Posted at 9:39 am by Good Dinner Mrs Mellen
  
  Sep 14th
  I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
  
  I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
  
  3 cups assorted cherry tomatoes
  
  2 tablespoon olive oil
  
  1/4 cup kalamata olives, pitted and sliced
  
  1/4 cup grated parmesan cheese
  
  1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
  
  Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
  
  Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, lunch, Side dish, Tomato, vegetable bake, Vegetables, Vegetarian | Tagged easy, farm fresh tomato, quick, tomato bake, tomato casserole
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
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