Tomato & Tomatillo Soup

This soup has a slightly sour flavor, and is rich and hearty thanks to its bounty of vegetables. If you aren't really a fan of sour soups, you can blend all the ingredients in a food processor and serve garnished with sour cream. It will tone down the flavor, and is also a great variant for chilly fall days.

1 pint cherry tomatoes
10 small tomatillos (cut into wedges)
1/2 serrano chile pepper (minced. don't touch your eyes!)
1/2 white onion (diced)
2 small yellow carrots (sliced into nearly paper thin rounds)
2 small red or purple carrots (sliced into nearly paper thin rounds)
1/2 cup sherry
1/3 cup olive oil
3 cups water
3 tsp. freeze-dried cilantro
2 tsp. dried oregano
3 small bay leaves
sea salt to taste (1 tsp. to start)

In a large frying pan (yes, a frying pan. no more huge soup tureens in this kitchen!)combine olive oil, onion, serrano chile, one teaspoon of sea salt, carrots and freeze dried cilantro. Allow to cook over medium heat, stirring frequently, until onions are mostly clear. Pour in sherry and stir, making sure to scrape any sediment off the pan with the sherry. Add in water, oregano, tomatoes, tomatillos, and bay leaves. Reduce heat and cook, stirring occasionally, until cherry tomatoes burst and broth color darkens. Taste test, and if necessary add more salt.

Yummy yummy! :)

*If you would like to add meat to the soup, use chicken. Another variation is to top with cheese. I use a blend of Mexican cheeses (asadero, manchego, cotija, queso fresco, or panela would all work).

Tomate au Gratin

In search of a quick and delicious side that pairs well with pretty much everything? Look no further! Tomate au Gratin is quick, easy, and scrumptious. :)

1 pint cherry tomatoes from the garden
1 cup breadcrumbs
2 oz. shredded monterey jack cheese
2 oz. romano cheese
2 tsp. dried oregano
1 tsp. sea salt
1/4 cup olive oil

Mix olive oil, tomatoes, oregano, and sea salt. Strain excess olive oil and seperate mixture into two small ramekins. Coat each ramekin in 1/2 bread crumbs and 1/2 romano cheese. Cover each ramekin with monterey jack cheese. Bake at 350 degrees Farenheit until cheese is browned. Serve and enjoy! :) Serves 2.

Garden Gemelli

For the carbohydrate-lover who also wants to eat their veggies...simple, savory, and scrumptious.

20 cherry tomatoes fresh from the garden
1 small organic purple eggplant
1 small organic white eggplant
1/4 cup julienne-cut sundried tomatoes
1 clove organic garlic
2 round onion slices 1/6" thick
2 tsp. caper berries (drained)
1/4 cup vermouth
1/4 cup olive oil
1/4 cup water
dash parsley flakes
dash sea salt
dash oregano
2 tsp. chopped fresh basil (I used a mix of cinnamon, thai, and genovese basils)
1 cup gemelli
2 tsp. grated romano (for garnish)

Season a frying pan with salt, vermouth, olive oil, oregano, and 1/2 parsley over low heat.

Meanwhile, cut eggplant into bite size chunks, mince garlic, dice onion, and chop basil.

Put tomatoes, sundried tomatoes, eggplant, onions, and garlic into frying pan and stir occaisionally, keeping heat low-medium.

In a medium sauce pan, cook gemelli until al dente. Adding salt to the water can enhance the flavor while keeping the pasta from sticking. If you aren't a fan of gemelli, feel free to sub another type of pasta.

If the olive oil, vegetable, and vermouth mixture has thickened, add the water. Increase the heat slightly, being careful to stir the vegetables frequently.

Strain the pasta and add it to the frying pan, stirring continuosly. Add in capers and basil. Reduce heat and cook for 1-2 more minutes, while stirring.

Remove from heat, plate, garnish with romano and leftover parsley. Enjoy! :)