This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Tomatoes, Chapter 17

Tomato Salsa

4 medium tomatoes, peeled and diced (dip in boiling water for 40 seconds to peel)
1 can diced green chilies, 4 oz.
1/2 cup frozen diced onions
pinch of sugar
1/2 teaspoon vinegar
corn or taco chips

substitute 1 can of diced tomatoes in heavy puree for the fresh tomatoes
1 tablespoon of salsa seasoning, or 1/4 cup commercial salsa.
black beans

Need: glass bowl.
Mix the tomatoes, chilies, and onions together in the bowl.
Stir in the sugar and vinegar and any optional ingredients.
Serve with chips.
Note, salsa does not keep well.

Creamy Tomato Soup

2 tablespoons butter
1 cup onions, coarsely chopped
2 lb. tomatoes, peeled, coarsely chopped
1/2 cup water
1 teaspoon chicken stock base or 1 chicken bouillon cube
1 tablespoon fresh dill or 1 teaspoon dried
1/4 teaspoon black pepper
1/2 cup Best Foods mayonnaise

Need: large saucepan, blender.
Melt the butter in the saucepan.
Add the onions and sautè until soft, about 5 minutes.
Add the tomatoes, water, stock base or bouillon, dill and pepper.
Bring to a boil and simmer for 10 minutes, stirring twice.
Remove from heat.
Let cool enough to blend.
Blend in the blender until smooth.
Add the mayonnaise and blend.
Serve cool, or reheat, but don't boil.
Freeze leftovers in single servings.
When frozen, remove from the containers and store in freezer bags.

Swabian Tomato Soup

Note: This is a great soup to serve in a cup when your family comes in from the cold.

4 tablespoons butter
4-6 cloves garlic, coarsely chopped
4 lb. ripe plum tomatoes, peeled, or about 58 oz. canned peeled, diced tomatoes.
To peel the fresh tomatoes, dip in boiling water for 40 seconds
49 1/2 oz. canned chicken broth, or use 6 cups of water and 6 bouillon cubes, or
use 6 cups of water and 6 teaspoons chicken stock base
2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried basil
1 tablespoon dried dill
8 medium baking potatoes, peeled and sliced 1/4 inch thick
6 medium carrots, into 1/2 inch pieces
1 cup half and half cream

Need: large pot for the top of the stove, blender.
Note: If you want a thicker soup cut back on the broth or use more potatoes.

Melt the butter in the pot, add the garlic and cook for 5 minutes on medium-low heat.
Add the tomatoes, broth, tarragon, salt, pepper, basil, dill, potatoes and carrots to the garlic.
Bring to a boil and simmer for about 30 minutes, or until the potatoes are very tender.
Let cool until safe to handle.
Blend in the blender.
Return to the stove, add the half and half.
Heat to serving temperature.

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