Tomatoeswithcheesesauceovertoast Recipes
CHEESY TOMATO AND CHEESE SAUCE
This sauce is so good! A definite break from the ordinary. I like to experiment in the kitchen and this is one experiment that definitely went right! Plus, it's a very versatil kind of base-sauce, so you can add different things to your liking. My next time making this, I'm definitely going to try adding in mushrooms. (prep time does not include bacon/chicken drippings)
Provided by Krystal-Belle
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
- Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce.
- Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
- Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
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