The Tastes of Summer
August 1, 2009, 3:29 am
Filed under: Main Dishes, side dishes and salads

In an effort to make a meal that was not only organic, but seasonal as well, which I am sometimes bad about being mindful of, we enjoyed the heck out of some delicious and juicy summer tomatoes the other night. 

Roasted Tomato Soup with Basil with homemade croutons

3 lbs. tomatoes, halved

1 small onion, quartered

3 garlic cloves

1 T. olive oil

2 T. thyme

salt and pepper to taste

handful of basil leaves (10 to 12?)

Grease baking pan. (I used a paper towel with a bit of olive oil and rubbed the entire inside of a baking dish).  Place tomatoes, onion and garlin in baking dish.  Drizzle with olive oil, then sprinkle with thyme and salt and pepper.  Bake at 400 degrees for half and hour.  Remove from oven and allow to cool a bit.

In blender (for smoother consistency) or in food pro for a slightly chunkier soup, process until blended.  Transfer to sauce pan and heat through.  (at this point, I was thinking the soup was a tad thin for Cooper to enjoy, so I added 1/2 cup of soy milk…but it’s not necessary).

For croutons:

I took a fresh baguette and sliced it thinly.  Then cut each slice into small cubes.   While tomatoes in baking dish were cooling, I tossed the cubes with a small bit of olive oil, spread them on a cookie sheet, reduced oven temp to 350, sprinkled them with garlic salt (you can use any herb) and baked them until they were crunchy and turning slightly golden.


To round out our meal, I added a side of the following salad:

Onion, Tomato and Cucumber Salad

3 tomatoes, chopped

2 large cucumbers, peeled, seeded and chopped

1 med. onion, diced

1/4 c. olive oil

2 T. mayo

1 T. brown rice vinegar

1 T. dijon mustard

1 clove of garlic (put through press)

Crumbled feta for topping

Salt and pepper to taste

In large bowl, combine onion, tomatoes and cucumbers.  In small bowl, whisk together oil, mayo, dijon, vinegar, minced garlic, salt and pepper.  Pour over tomatoes, cucumbes and onion and then toss to coat.  When serving, sprinkle with feta.


2 Comments so far
Leave a comment

this sounds so good

Comment by Heather

I made the cucumber/tomato/onion salad today and it was awesome. Next time I make it I will make sure I have meatier tomatoes that don’t get mushy when diced!

The salad dressing tasted great, and I bet it would go with lots of other things.

Comment by Glen

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