Another Post About Tomatoes

It’s October, which means that fall is in the air!  The bad news?  The weather just can’t seem to make up its mind.  Last Friday I wore shorts; today I was in my peacoat, scarf, and boots!  The good news?  Our favorite fall dishes are back!

I am usually not a coffee person, but since I was up at the inhumane time of 7:45 this morning, I splurged on a little fall bliss: Salted Caramel Mocha from Starbucks.  I felt uber hipster with my Starbucks cup, but at least I wasn’t tweeting about it on an iPhone (I am a proud Android owner, thank you very much).

Aside from the drinks and apple everything,  some of my favorite fall flavors are yummy, warm soups that are perfect for those brisk fall evenings.  A few days ago, I tested out a new tomato soup recipe, and I am absolutely in love.  It is delicious and hearty, and it won 3rd place at my last NU Eats club meeting!

Mmmm Tomato Soup

Ingredients:
3 really, really big tomatoes (or a few more smaller ones)
1 onion
6 cloves of garlic
2 tbsp olive oil
4 cups chicken or vegetable broth
2 tbsp tomato paste
1/2 cup heavy cream
3 fresh basil leaves
Salt and Pepper
Shredded mozzarella cheese and garlic bread (optional)

Prep:
1.  Preheat oven to 350.  Line jelly-roll pan with foil.
2. Cut tomatoes into small wedges (if you’re using large tomatoes, about 8-10 wedges per tomato).  Remove as much of the seedy part as you can.  Spread evenly onto pan.
3.  Cut onion into wedges and place on pan between tomatoes.  Peel garlic and tuck away into tomatoes (so it doesn’t burn!).  Sprinkle with olive oil; salt and pepper generously.  Roast in oven for around 60 minutes or until tomatoes and onions are justtttt starting to get a little golden on the edges.
4.  When the veggies have about 5-10 minutes left in the oven, heat broth in a large pot and add tomato paste.  Stir until dissolved.  When the veggies come out of the oven, add to pot with basil leaves.  Simmer for about 10 minutes.

5.  Put everything into a food processor or blender and puree until smooth (or as smooth as you like it).  Return to pot.  Stir in heavy cream.   Simmer for another 10 minutes or so.
6.  Remove any remaining chunks.   Serve with shredded cheese and garlic bread.

Happy Eating!

Creamy Garlic Pasta Sauce

Delicious, creamy, and sooooo easy to make! I made it this time with leftover grilled shrimp and homemade salsa, served over whole wheat penne.

I found a recipe awhile ago online for a creamy garlic pasta sauce.  I have since tweaked the recipe a lot and it has become my favorite homemade pasta sauce.  It is super easy to make and only takes about as long as the pasta does to cook.

Since I have mostly been cooking for myself this summer, the ingredients list is for a single serving.

Ingredients:

A single serving of your favorite pasta (I have tried it with linguine, penne, and thin spaghetti, and it works well with all of them.  It tastes great with whole wheat pasta, too!)
1 tbsp butter
1/4 tsp garlic powder (you can always use fresh garlic if you have it on hand)
3/4 tbsp flour
1/4 cup chicken broth
1/4 cup milk
Salt
Pepper
Parsley Flakes
1/4 cup grated Parmesan cheese (not the Kraft kind in the green bottle, it doesn’t have the right consistency)
Optional: your favorite meat or veggie addition – I like to use bacon bits or grilled shrimp and homemade salsa  (make sure you cook or heat up anything else that you are going to add to the sauce BEFORE you add it)

Preparation: 

(1) Start by boiling the water for the pasta.  While you wait for it to boil, gather your ingredients and measure out your chicken broth, milk, and Parmesan cheese.  You will need to have these ready to grab with one hand when the time comes.

(2) When the water boils, add the pasta and cook according to box directions.  In a separate, small saucepan, melt butter over medium heat.  Once the butter is about halfway melted, add garlic powder.

(3) Once the butter has melted completely, grab yourself a fork, add the flour, and stir constantly for about 30 to 45 seconds.  It is going to turn into a thick, chunky mush.  Keep smashing it with that fork until the butter and flour are completely mixed.

(4) While continuing to stir, add the chicken broth, followed by the milk.  Combine completely until the butter/flour mixture disappears into the liquid.  Turn the heat up to just above medium and stir frequently until the sauce thickens and begins to boil slightly.

(5) Add salt, pepper, and parsley to taste.  I like just a dash of each.

(6) Add the Parmesan cheese and stir until it melts completely.  If you like bacon bits, now would be a good time to add them.  Anything else you can just add when you serve it.  Your pasta is probably just about done now, so turn the heat on your sauce down to just below medium and let it cook awhile longer while you strain the pasta.   Once the pasta is ready, the sauce is too!  I like to serve it to myself in a big bowl with a little extra Parmesan cheese on top.

Like I said, this is my favorite pasta sauce recipe.   It doesn’t take more than ten minutes, and it works with any kind of pasta or add in.  One time I served it with shrimp and salsa (pictured above) and the veggies were a nice addition to the creaminess of the sauce.

Hope you like it! Happy Eating!