BROILED FRESH TOMATO SOUP
2 pounds fresh Florida tomatoes
3 medium onions cut in halves
6 garlic cloves
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
1 can (13 ounces) ready-to-serve chicken broth
4 large (5-inch) Kaiser rolls
1 cup cubed Muenster cheese
Use tomatoes held at room temperature until fully ripe;
core and cut in halves. Preheat broiler. On a shallow pan, arrange
tomato and onion halves cut side down. Place garlic cloves around
the vegetables. In a cup mix oil, vinegar, sugar, salt and pepper.
Brush over vegetables, coating completely. Broil 3 to 4 inches from
heat source until lightly charred, 10 to 15 minutes, removing garlic
cloves as they brown and soften and turning pan around for even cooking.
Turn vegetables over and broil until lightly charred
and tender, about 10 to 15 minutes longer.
Remove pan from broiler and cool; peel skins from
tomatoes. In a food processor or blender, puree tomatoes, onions and
garlic with the pan juices until fairly smooth. Pour into medium saucepan;
stir in chicken broth. Bring to a boil; reduce heat to medium-low;
cover and simmer to blend flavors, about 10 minutes.
Remove from heat and keep warm. To make bread bowls;
Preheat oven to 400F. Using a sharp knife, cut off the top of each
roll. Pull out soft centers, leaving ½-inch thick shells; discard
soft bread. Reserve tops. Place "bowls" and tops on a baking
sheet. Bake until crisp, about 5 to 8 minutes, turning once.
To serve, place rolls in soup plates. Ladle hot soup
into and around "bowls." Top with cheese cubes. Garnish
with basil or parsley, if desired. Serve immediately.
YIELD: 4 portions, or 5 cups
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BAKED
FRESH TOMATO, HAM AND SWISS FILLED ROLLS
2 large (1 pound) fresh Florida tomatoes
6 ounces sliced ham, cut in strips (about 1-1/2 cups)
6 ounces Swiss cheese, shredded (1-1/2 cups)
3 tablespoons creamy mustard blend
1 tablespoon prepared white horseradish
4 large hard round (Kaiser) rolls, cut in halves
Use tomatoes held at room temperature until fully ripe. Core tomatoes;
cut in large chunks; set aside. Preheat oven to 400F. In a medium
bowl combine ham, cheese, mustard blend and horseradish. Gently stir
in tomatoes. Remove the inside from the bottom portion of each roll,
leaving ½ to ¾-inch thick shells. Place on a baking sheet. Fill each
shell with about 1 cup of the tomato mixture; top with upper portion
of roll. Bake until heated through and cheese starts to melt, about
15 minutes.
YIELD: 4 portions
Calories 27.55 , Protein 1.02 G, Carbohydrates 6.14 g, Fiber 1.45
g, Calories From Fat 10, Total Fat 10g, Cholesterol 0, Sodium 7.93
mg
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