Tomatoe Basil Bisque

via my co-worker Chrissie

Puree tomatoes

Add 4+ large tomatoes to boiling water. Scald the skins to peel them off and then core tomatoes. Puree the mixture in blender or food processor. Simmer the mixture, sprinkle with salt and sugar. Spoon off foam. Stir frequently. (You can use canned tomato puree too).

Now make soup:

4 tablespoons butter

1/2 + large yellow onion

1 celery stalk

1 + tablespoon flour

1/2 + tablespoon smashed garlic

2 cups fresh diced tomatoes

1 tablespoon chopped fresh basil

2 cups tomato puree

1 cup whole milk

1/4 cup heavy whipping cream

1/2 bay leaf (remove after cooking)

Salt and pepper

Heat butter in soup pot. Finely chop onion and celery and add to butter. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stir until paste forms. Add garlic, diced tomatoes and basil. Stir in tomato puree and milk, then whipping cream. Add bay leaf and simmer on low for about an hour. Salt and pepper. Serves 2 hungry people or 4 tasters.

Roasted Caprese Pasta

via Lindsay

Easily our favorite meal.

INGREDIENTS

Spaghetti/farfalle pasta cooked and drained
1 part quartered and cubed zucchini (1 1/2 cup fresh zucchini per person)
1 part sliced tomatoes (1 1/2 cup sliced tomatoes per person)--I chop the tomatoe
2-4 cloves pressed garlic
generous sprinkling salt and pepper
drizzle extra virgin olive oil
fresh basil, torn into small piece
fresh mozzarella, cubed

DIRECTIONS

Boil your choice of spaghetti or bowtie pasta until al dente. Meanwhile combine
zucchini, tomatoes and garlic, drizzle with olive oil, season with salt and pepper and spread on a rimmed cookie sheet. Roast vegetables, turning often until vegetables are soft (about 15 minutes).

Divide pasta onto plates, top with roasted vegetables, add fresh basil and mozzarella as desired.