ITALIAN STYLE TOMATO TOASTS
Serve with "Spicy Roasted Tomato
Soup." You can also serve these delectable savories with fresh grapes for breakfast
or brunch.
6 slices French or Italian Country style bread, about
3/4-inch thick
4 large cloves garlic, peeled and cut in half
1 large firm, ripe, red tomato, cut in half
3 T. olive oil
4 ounces Gorgonzola cheese
Rub each slice of bread with a clove
of garlic and drizzle with olive oil. Place under broiler and brown
lightly on both sides. Remove slices and rub each with a tomato half,
soaking the toasts with the tomato pulp.
While warm, spread each slice with cheese. Serve immediately.
Serves 6
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ROASTED
TOMATOES AND BLACK BEAN SOUP
Roasted vegetables impart a wonderfully sweet flavor and make a hearty
soup when combined with beans and spices.
4 large firm, ripe, Florida tomatoes, cut into eight's
1 large yellow onion, peeled and chopped
1 medium carrot, peeled, and chopped
1 medium fennel bulb, chopped
1 clove garlic, peeled and chopped
3 T. olive oil
1 T. thyme, or 1 t. dried
3 cups canned chicken broth
1 T. tomato paste
½ t. red pepper flakes
2 cups dried black beans, cooked, or 2 (15 oz.) cans
Salt, and freshly ground black pepper
6 green onions, sliced
1 cup yogurt
Preheat oven to 400 degrees.
Remove vegetables and place in a heavy saucepan, set aside.
Add the chicken broth to the roasting pan and scrape up any browned
bits, strain and add to the vegetables. Add beans, pepper flakes and
tomato paste and cook over medium heat until flavors blend, about
30 minutes.
Combine tomatoes, onion, carrot, and fennel in a large roasting pan.
Add garlic, oil and thyme. Stir to coat. Roast vegetables under broiler
until browned and tender, stirring occasionally, about 30 minutes.
Add salt and pepper to taste. Ladle into bowls and top with green
onions and a dollop of yogurt.
Serves 4 - 6
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