Ingredients:
  • 4 cans 28 ounce whole plum tomatoes
  • 1 cans 28 ounce diced tomatoes
  • 2 whole Red Bell Peppers, cleaned, stemmed, seeded and quartered
  • 2 whole Carrots, ends removed and quartered
  • 1 whole Green Bell Pepper, finely diced and sauteed
  • 1 Whole Onion, peeled and quartered
  • 1 whole Garlic
  • 2 tbls Balsamic Vinegar (or to taste)
  • 2 cups Chicken Broth - to desired consistency (Can substitute vegetable broth)
  • ½cup White Wine
  • 2 tbls olive oil
  • 2 tsps additional olive oil
  • 2 bunches fresh Basil Leaves, finely chopped
  • ¼ cup fresh oregano, finely chopped
  • 1/8 cup fresh thyme, finely chopped
  • Kosher salt and fresh ground black pepper to taste

Method:

  • Pre-heat Oven to 400 degrees
  • Drain whole tomatoes, reserving liqued, and place in large roasting pan
  • Add Onions, red bell pepper, and carrots to roasting pan and drizzle with olive oil
  • Cut top off of garlic and set on foil piece large enough to wrap around it. Drizzle olive oil in to the garlic clove and then wrap in foil.
  • Place vegetables and garlic in oven and roast until carrots are tender; approximately 2 hours
  • Remove skin from roasted red bell peppers and discard.
  • Place all vegetables in large stock pot
  • Squeeze roasted garlic in to stock pot, discarding the husk
  • Adding reserved tomato juice as needed, puree vegetables (either in batches in blender or using a stick blender) until mostly smooth.
  • Add sauteed bell pepper, diced tomatoes, balsamic vinegar and white wine and return to simmer
  • Add chicken broth in batches until desired consistency is reached. *See Note
  • Stir in Oregano, thyme and basil, salt and pepper to taste.
*Note: Also makes a nice marinara, just reduce the amount of broth

Tomato Soup

Ingredients:
  • 4 cans 28 ounce whole plum tomatoes
  • 1 cans 28 ounce diced tomatoes
  • 2 whole Red Bell Peppers, cleaned, stemmed, seeded and quartered
  • 2 whole Carrots, ends removed and quartered
  • 1 whole Green Bell Pepper, finely diced and sauteed
  • 1 Whole Onion, peeled and quartered
  • 1 whole Garlic
  • 2 tbls Balsamic Vinegar (or to taste)
  • 2 cups Chicken Broth - to desired consistency (Can substitute vegetable broth)
  • ½cup White Wine
  • 2 tbls olive oil
  • 2 tsps additional olive oil
  • 2 bunches fresh Basil Leaves, finely chopped
  • ¼ cup fresh oregano, finely chopped
  • 1/8 cup fresh thyme, finely chopped
  • Kosher salt and fresh ground black pepper to taste

Method:

  • Pre-heat Oven to 400 degrees
  • Drain whole tomatoes, reserving liqued, and place in large roasting pan
  • Add Onions, red bell pepper, and carrots to roasting pan and drizzle with olive oil
  • Cut top off of garlic and set on foil piece large enough to wrap around it. Drizzle olive oil in to the garlic clove and then wrap in foil.
  • Place vegetables and garlic in oven and roast until carrots are tender; approximately 2 hours
  • Remove skin from roasted red bell peppers and discard.
  • Place all vegetables in large stock pot
  • Squeeze roasted garlic in to stock pot, discarding the husk
  • Adding reserved tomato juice as needed, puree vegetables (either in batches in blender or using a stick blender) until mostly smooth.
  • Add sauteed bell pepper, diced tomatoes, balsamic vinegar and white wine and return to simmer
  • Add chicken broth in batches until desired consistency is reached. *See Note
  • Stir in Oregano, thyme and basil, salt and pepper to taste.
*Note: Also makes a nice marinara, just reduce the amount of broth

Tomato Soup

Lemon Thyme Green Beans

Lemon Thyme Green Beans

Ingredients:

4 tbls Butter

1 Shallot, chopped

3 cloves Garlic, minced

2 lbs Fresh Green Beans, washed and trimmed

Juice of one Meyer Lemon

1/8 cup White Wine

1 handful of fresh thyme, finely minced

1/2 cup sliced almonds

Kosher Salt

Black Pepper

Method:

Melt Butter in Large Skillet over medium-medium-low heat. Add shallots and garlic and saute until softened. Add green beans and toss lightly in the butter/garlic mixture. Cover and cook until green beans are tender, stirring occassionally to keep from burning.

Once tender, add lemon juice, thyme, white wine, salt and pepper to taste. Just before serving, stir in almonds.

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