roasted tomatoes

Tomato Basil Soup

Homemade with fresh tomatoes roasted in the oven, this tomato basil soup recipe adds a healthy and deliciously creamy flavor you won’t find in any old can.

The Best Tomato Soup Recipe

If I think back to my childhood, tomato soup is at the top of the list of my all-time favorite comfort foods. But unlike my ultra creamy macaroni and cheese or my mom’s spaghetti recipe, tomato basil soup is on the lighter side of the comfort food scale.

Even better, when you have a stash of roasted tomatoes in the fridge, it’s an easy recipe to whip up for an easy dinner with leftovers for lunch the next day.

I’ve seen some recipes for this soup that call for canned tomatoes, but I use fresh tomatoes roasted with garlic and herbs in my tomato soup. Earlier this week I shared my recipe for roasting the tomatoes here, and since I had a jar left over, I decided to update the photos and post for this recipe too.

Soup at our house is a regular menu item, in fact, my husband has gone on an all-soup diet more than once. It’s also likely that our early marriage was built on tomato soup with grilled cheese. Because can one even eat tomato soup without a grilled cheese sandwich for dunking?continue to the recipe… about Tomato Basil Soup

Simple Roasted Tomato Sauce

This roasted tomato sauce is made with 6 simple ingredients and requires less than 10 minutes of hands-on prep work. Enjoy now or freeze it for later!

“Toast to the tomato roast!” Or in perhaps more trendy speak, “totes tomahhhto roast.” Either way, roasting tomatoes has a hold of my heart, and I’m not letting go any time soon.

I spent this past weekend rocking the nostalgic. It was my yearly girlfriend getaway with my college besties. I’m a sorority girl, and because of the amazing friends I made in it, I’m damn proud of it.

The trip is the same as it is every year. No boys. No kids. Just the girls with cocktails and Jell-o shots, trashy magazines, and corn hole, and there always seems to be some sort of water in the form of an ocean, a river, a lake, or even just a hot tub. This year it was the tropical pool that saved us from the Las Vegas heat.

We are a group of girls that know way too much about one another’s past, and know one another well enough to help navigate the present in hopes of a fulfilling future. We’re nothing if not happy to share our opinions in helping one another grow.

It’s all in the name of love.

It was an anniversary year, one of those numbers that you never in your life would think would come so soon, and yet when it does, you marvel at the fortune you’ve found in developing a level of friendship and bond that runs this deep for this long. And the reason it does is because — it’s simple. It’s easy. We all put in and we all draw from the well. We just always have and we always will, at each and every milestone.continue to the recipe… about Simple Roasted Tomato Sauce

Easy Quick Roasted Tomatoes

While there’s nothing quite like biting into a garden-fresh tomato, quick roasted tomatoes in the oven create a savory sweetness that’s delicious made into a simple roasted tomato sauce on pasta, made into soup, or served as appetizers, no matter what time of year.

You could say I’m obsessed with roasting tomatoes.

Even when they’re at their most flavorful, summertime prime, it’s highly likely that sweet cherry tomatoes, Italian plum roma tomatoes, and just about every other variety I pick up (minus the big beefsteaks) typically find their way into the oven at some point for a quick roast to pull out their most jammy-sweet flavor.

But the real appeal of roasting is when we’re eating those dead-of-winter tomatoes. You know the ones. The tomatoes who left their taste at the door.

I love long, slow-roasted tomatoes at a low temp in the oven, but sometimes there’s no time to wait. When it comes to quick and easy, no-fuss roasted tomatoes, the big return on the little time invested is totally worth it, because a roast in the oven for less than an hour is all that’s needed to release the super sweet powers of any noble tomato. continue to the recipe… about Easy Quick Roasted Tomatoes

Baked Peppered Ricotta Crostini with Roasted Tomatoes

I’ve been feeling a bit DIY these days. And I blame it all on fall.

Homemade pizza dough, fresh baked bread from MY oven and even making tofu from scratch (a blog post is coming soon, I promise you won’t want to miss it!)

So after trolling through several recipes for homemade ricotta, I pulled up my bootstraps, dashed to the store for a new aka un-cracked candy thermometer and gave it a whirl.

May I just say, in my best Giada voice with a trill of the ‘R’, “REEE-COOOAAA-TA!” Seriously? Making ricotta is THIS EASY? And THIS QUICK? It takes me more time to put on my makeup in the morning. Why have I never tried becoming a cheesemaker before?

Next time I’ll experiment with the amount of time I let the cheese drain in the colander—similar to the tofu pressing process—and see what sort of variety I get in the cheese’s texture. Maybe a bit creamier, maybe a bit firmer. Either which way, I know I’m going to love it.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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Baked Peppered Ricotta Crostini with Roasted Tomatoes

Fresh and easy appetizer for any occasion.

Ingredients

Fresh Ricotta Cheese

from Donna Hay magazine
makes 1 1/4 cups
6 cups 48 fl oz full cream milk
2 T white vinegar
1 tsp kosher salt
In a saucepan adjust a candy thermometer to side and cook milk over medium heat to 176 degrees F. Remove from heat, add vinegar and let sit for 5 minutes until curds form. Line a colander with cheesecloth and place over a bowl. Using a slotted spoon, Carefully transfer curds to the colander and allow to drain for 5 minutes. Spoon ricotta into a glass or ceramic dish, cover and store in refrigerator for up to one week.

Baked Peppered Ricotta Crostini with Roasted Tomatoes

inspired by Donna Hay magazine
serves 4-6 as an appetizer
for peppered ricotta crostini
1 1/4 cups fresh ricotta cheese
1/3 cup grated pecorino or parmesan cheese
1 clove garlic pressed
kosher salt
1/2 tsp fresh cracked pepper
1 tsp fresh thyme leaves
8 slices french or sourdough baguette
Preheat oven to 250 degrees. In a bowl combine ricotta, parmesan, garlic, salt and pepper. Spoon ricotta into 2 large ramekins or other bake-to-serve vessel (6 oz) and bake for 30 minutes until bubbly and golden. While ricotta is baking, lightly oil baguette slices and toast. To plate, serve baguette slices topped with baked ricotta mixture, roasted tomatoes* and sprinking of fresh thyme leaves. Serve additional ricotta on the side for extra dipping opportunities.
*for roasted tomatoes
1 pint cherry tomatoes
olive oil
kosher salt
Preheat oven to 250 degrees. In a bowl toss tomatoes with a few drizzles of olive oil, just enough to coat. Cut tomatoes in half and place seed side up on a foil-covered cookie sheet, sprinkle with kosher salt and roast in oven for 2- 2/12 hours, depending on size of tomatoes. Remove when edges are crisped but tomatoes still have some plump. Store in olive oil for up to one week.

And now, for a little more cheesey appetizer goodness.

photo > Dishing Up Delights

With just a 5 ingredients, making sure they’re at optimal freshness is the secret to Dishing Up Delights’ come-together-in-five-minutes Figs with Fresh Ricotta and Pistachios appetizer. For a creamier cheese texture, next time give marscarpone a try.

photo > Bell’alimento

Bite size poppers from the homemade ricotta queen herself, Paula shares Bell’alimento’s Fried Olives Stuffed with Cheeses and Herbs of which she has annointed “the incredibly addictive app”. I’m puckering already.

photo > Five and Spice

When Amy described her Zucchini and Ricotta Fritters as “sizzling little guys practically grow legs as they come off the griddle and go leaping right into your mouth” it was a no-brainer that this recipe from Five and Spice was going to put my zucchini garden straight out of business.

This Wednesday will be our Family Food Flashback with a round-up of childhood faves. If you have a fave you’d like to submit to the Flashback, e-mail me by Tuesday, Oct.4 by 3 p.m. with a link to your post or link to your post on Twitter with the hashtag #familyfoodflash.

We’re ramping up for debut issue of FoodieCrush magazine. When will November 15 get here already? If you’re interested in advertising and partnership opportunities, contact me at heidi at foodiecrush dot com.

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Tomato Basil Soup

The Best Tomato Soup Recipe

Simple Roasted Tomato Sauce

Easy Quick Roasted Tomatoes

Baked Peppered Ricotta Crostini with Roasted Tomatoes

Baked Peppered Ricotta Crostini with Roasted Tomatoes

Ingredients

Fresh Ricotta Cheese

Baked Peppered Ricotta Crostini with Roasted Tomatoes

How to Make the Best Potato Salad

How to Make Classic Macaroni Salad

How to Make the Best Grilled Salmon

The Best Greek Chicken Marinade

roasted tomatoes

The Best Tomato Soup Recipe

Baked Peppered Ricotta Crostini with Roasted Tomatoes

Ingredients

Fresh Ricotta Cheese

Baked Peppered Ricotta Crostini with Roasted Tomatoes

Follow @foodiecrush on Instagram

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