Simple Tomato Salad

Ingredients
5 large or 8 cups medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes
1/2 cup red onion, chopped
8 – 10 fresh basil leaves, chopped
1 tablespoon extra virgin olive oil
1 clove garlic, minced
Kosher salt (optional) and fresh ground pepper to taste
good crusty bread or garlic bread, for serving

Instructions
In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.

Read more at https://www.skinnytaste.com/tomato-salad/#k34KeAql5DpSejei.99

Grilled Spicy Shrimp on Fresh Tomatoes

A Bobby Flay recipe I’ve adapted.  So good in the summer with fresh tomatoes.

Ingredients:

1/3 cup packed basil leaves, plus extra leaves for garnish

1/3 cup extra-virgin olive oil

Freshly ground black pepper (salt is optional)

2 1/4 teaspoons sweet smoked paprika

1 1/2 teaspoons pure ancho chile powder

1 1/2 teaspoons light brown sugar

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon cayenne pepper

24 jumbo shrimp, shelled and deveined

2 tablespoons canola oil

3 yellow heirloom tomatoes,

1 1/2 pounds sliced 1/4 inch thick 1 red onion, halved and thinly sliced

Directions:

1. In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.
2. Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture.
3. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
4. Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves and serve.

Serves:  4

 

TOMATO BASIL SOUP

TOMATO BASIL SOUP

This is a fabulous summer soup using fresh tomatoes and herbs.  Sharon Adam first served this to us, and it has become one of our favorites.

2 T                 olive oil

1 cup              leeks, coarsely chopped

3¾ lb             tomatoes, peeled, seeded, chopped (save tomato liquid captured from chopping)

2-3½ cups      chicken or vegetable broth (start with 2 cups; if the soup concentrates too much add more)

1½ cups         dry white wine

7 oz                roasted red bell pepper

½ cup             basil, fresh, chopped

½ cup             parsley, fresh, chopped

2 t                  thyme, dried (or 2T fresh)

½ cup             whipping cream (optional)

6 T                 tomato paste

4 t                  garlic, minced

1 t                  sugar (if the tomatoes are too acidic)

Heat olive oil in large saucepan over medium heat.  Add chopped leeks and

saute until tender but not browned, about 10 minutes.

Add tomatoes, broth, wine, peppers, herbs, cream, tomato paste and garlic.  

Simmer 1 hour, stirring occasionally.

Coarsely puree in batches in processor.  Return to stockpot and reheat to simmer.  Season to taste with salt and pepper.  Thin with additional broth, if desired.

Yield: 6 Servings