Grilled Tomato Puree
- At October 12, 2010
- By megan
- In tomatoes, Vita-Mix
0
I bought another 20 pounds of tomatoes. Last time I made some sauce, and this time I did too. But, I also made a simple tomato puree to use in soups, like my Fall Harvest Veggie Soup.
Just slice the tomatoes in half and drizzle them with olive oil. Put them on the grill. After the tomatoes are grilled for 5 minutes or so on each side, blend them in the Vita-Mix.
It’s really basic, but adds great flavor to soup.
Fall Harvest Veggie Soup
Fruits and veggies just taste better when they’re fresh, local, organic, and seasonal. That is the bottom line. I can pretty much guarantee that this soup would not have been so incredibly delicious had I purchased the ingredients at the store… especially in the middle of January.
But… that day will come. Right now, though, I will be savoring every last bite of my Fall Harvest Veggie Soup.
It was quite easy- Into a large stock pot went the following ingredients in the following order, allowing a little time in between each ingredient to bring the broth back to a boil:
- 1 quart water (bring to a boil)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 3 bay leaves
- 2 shallots, chopped
- 4 cups grilled, blended tomato puree
- 4 carrots, quartered and chopped
- 1 zucchini, sliced into pieces approximately the same size as the potatoes
- 1 pound red fingerling potatoes, cubed
- 1 can kidney beans, rinsed and drained
- 1/2 pound shiitake mushrooms from Hazel Dell
- 2 green peppers, chopped
After this cooked for 45 minutes or so, I added a couple teaspoons of sea salt and some Smoked Spanish Sweet Paprika that I bought from Savory Spice Shop.
I served it with some bread and mozzarella cheese. It was really, really good soup. I’m glad I have some leftovers.
Bazaar Jaisey Aloo (Potatoes in Ginger Tomatoes)
I made this delicious, simple Indian dish once for Taste & Create. But, my version of bread was lacking in flavor, texture… just wasn’t very good. And, produce wasn’t in season, which changes everything. So, I made it again. Here’s the link to the Bazaar Jaisey Aloo recipe.
The only thing I did differently was use 3 nicely ripened, large, fresh tomatoes that I chopped instead of the canned tomatoes I used in the past, and I added a chopped zucchini… just because.
I served this with some homemade naan. Delicious dinner.
Turkey Meatballs in Grilled Roma Tomato Sauce
I am so glad I made a huge batch of my Grilled Roma Tomato Sauce and froze a number of jars because it went really well with my turkey meatballs.
For the meatballs- start with 1 pound of ground turkey thigh in a large bowl. To that, add:
- 2 cloves garlic, chopped
- 1/2 small onion, chopped
- a few tablespoons of chopped fresh basil
- pinch of sea salt
- fresh ground black pepper
Mix this all well with your hands and form golfball-sized meatballs on a separate plate.
Heat 4-5 TB olive oil on medium-high heat in a heavy skillet. When hot, add the meatballs and let them cook a few minutes before rotating them a bit. I like to brown mine on all sides and I’m not too picky about little pieces falling off of some meatballs as I flip them. After 10 minutes or so, add 1/2 cup red wine, let it start to sizzle like crazy, cover, and reduce the heat to medium. Let this cook a few more minutes and then add it all, and I mean ALL… pan juices, burnt-to-the-bottom turkey bits, etc. – to a pot of hot Grilled Roma Tomato Sauce.
Finish cooking the meatballs all the way through in the sauce. Serve with warm crusty bread, parmesan cheese, and whatever else you like.
Enjoy.
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