Roasted Tomato Soup

from the kitchen of: Betty Farley- 8th Ward

12 med. tomatoes cored and quartered

1 small onion quartered and separated

2 garlic cloves peeled and halved

2 tablespoon olive oil

1 tablespoon fresh or 1 teaspoon dried thyme leaves

12 fresh basil leaves (I have also added a few sprigs of fresh rosemary.)

1 t. salt

1/4 t. pepper

Preheat oven to 400 degrees.
Place tomatoes, onion, and garlic on a large jelly roll pan.
Drizzle with olive oil and sprinkle with thyme leaves, salt and pepper.

Roast in the oven for 25-30 minutes until tender. Cool slightly and blend in batches with the basil leaves until smooth. Place in sauce pan and heat until ready to serve, or store in refrigerator and heat up single servings in the microwave.

To serve: top with a dollop of sour cream, grated Parmesan cheese and croutons. This is a great restaurant quality soup. Give it a try!

Serves: 6

Fresh Salsa-

simpleandsavy.com

from the kitchen of: Christi Jardine- Stake Provident Living Leader 

Here is my favorite recipe for fresh salsa. It is quick and uses up those garden tomatoes. 

A great way to get your kids to eat veggies. Just make up a batch to have on the 

counter when they get home from school!

2 cups of fresh tomatoes* peeled (about 8 small, 4 med. or 2 large)

1/2 cup onion peeled cut into chunks

1/2 cup of green pepper, stemmed, seeded, and cut into chunks

1/2 teaspoon of sugar

1 teaspoon of salt

1/2 tablespoon of fresh cilantro, or 1/2 teaspoon dried cilantro

6-8 fresh oregano leaves,or 1/2 teaspoon of dried oregano

1 T. lime juice or the juice from 1/2 fresh lime

1-2 jalapeno peppers for medium salsa, 2-3 jalapeno peppers for hot.

Place all in the blender and  puree until smooth! Enjoy with chips or on your favorite Mexican dish!

Refrigerate up to one week if it lasts that long!

*At least half of the tomatoes need to be Romas or the salsa will be watery.

**It is also great chunky. To make chunky salsa just finely chop all ingredients and mix in a bowl. Do not puree in the blender.

Freezer Tomato Sauce

adapted from: American Profile.com

16 medium to large ripe tomatoes

½ cup torn fresh basil leaves

6-8 garlic cloves, thickly sliced

2 tablespoons white balsamic or red wine vinegar

1 t. sea salt

Coarsely ground black pepper

Preheat oven to 357 degrees. Core tomatoes and cut an X in the bottom of the tomato.
Place X side up on a baking sheet along with sliced garlic. Roast tomatoes 20-30 min.
until skin begins to pull away at the X. Remove pan from the oven and let tomatoes cool.

Remove skins from tomatoes and coarsely chop tomatoes and garlic in a bowl using a knife
or kitchen scissors. Add basil, vinegar, salt and pepper. Mix well.

Place in freezer containers or bags. Freeze for up to 6 months. Makes about 12 cups,

depending on the size of the tomatoes.

Pico de Gallo

Adapted from:  Heloise

1 c. coarsely chopped tomato

¼ c. coarsely chopped onion

1 T. finely chopped cilantro

1-3 fresh Serrano or jalapeno peppers,  minced (more if you like it hot!)

½ t. salt

Mix the ingredients together, and sprinkle with salt. The fresher the better, but it will keep in the refrigerator for a day or so.

*Pico de Gallo is great served over enchiladas, tacos, burritos, etc. It is a great way
to use up all of your garden tomatoes this time of year.

Pico de Gallo is also called "salsa fresca". It can also often contain lime juice
or apple cider vinegar, cucumber, radish or mango. The red, white and green
colors of this sauce are the colors of the Mexican flag. -(info. from Wikipedia)

Italian Green Beans

From: Christi Jardine (Stake Provident Living Leader)

This is a fast and tasty side dish!

Green beans- fresh precooked* or canned enough to cover the bottom of a 9x9”  baking    dish

2-4 fresh tomatoes sliced

1 tsp. of Italian seasoning

¼-1/2 c. grated mozzarella or Parmesan cheese

Place green beans in the bottom of a baking dish. Cover with sliced tomatoes. Sprinkle with Italian seasoning. Cover with cheese. Microwave for 2-5 min. until beans are hot and cheese is melted. Serves: 4-6

Mango Tomato Salsa

From: Sandra Cannon (3^rd Ward, PL Leader)

This is a great blend of flavors. It is great served with chips or amazing on your favorite Mexican dish!

4 tomatoes
1 mango
1 avocado
1/4 cup finely chopped red onion
1 jalapeno
1/4 cup chopped cilantro
1 clove garlic  pressed
1 tsp. salt
1 Tbs. olive oil
1 Tbs. lime juice

Chop, mix and serve.