Cherry Tomatoes

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish

PREPARATION:

  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.
 
 

Tofu with Cherry Tomatoes

The number of people that this dish serves will depend whether you are serving it as a first course or a main course for lunch or a light meal.  Makes 2 -4 servings.

Since I strongly believe in using seasonal ingredients, I like to serve this recipe in spring and summer because of the tomatoes and fresh greens.  This recipe also does not require any cooking, which makes it a perfect dish in the warmer months.

Ingredients

• 14 ounces medium firm tofu cut into 4 rectangles
• Kosher salt
• Freshly ground black pepper
• 1 cup ripe cherry tomatoes, halved
• Greens, any variety
• ¼ cup very loosely packed Italian parsley, finely chopped for a garnish

Dressing
• 2 tablespoons low sodium soy sauce
• 3 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons sesame oil

PREPARATION

1. Cut the tofu into 4 pieces and dry thoroughly. Since tofu is stored in water, it must be dried with paper towels and sometimes requires quite a bit of paper. Season well on all sides with salt and pepper.

2. Whisk the dressing ingredients.

 

HOW TO SERVE

Place the greens on a plate; top with slices of tofu, then tomatoes. Pour the dressing over the greens and tofu and garnish with parsley.