Heirloom Tomato Soup

This recipe is equally as delicious as Michele's butternut squash soup recipe from last year (which,by the way, I made several time last winter..yum). This is easy and fast. Be sure to make the croutons-they add a lot of flavor.

-4 large heirloom tomatoes, cut in half
-olive oil
-1/2 red onion, thinly sliced
-5 slices whole wheat french bread
-large splash of balsamic vinegar
-large pinch of rosemary
-handful of basil
-salt and pepper

Preheat oven to 450 degrees. Place the tomatoes face side up in an oiled baking dish. drizzle with olive oil. Sprinkle with salt and pepper. Lie the onion slices evenly on top. Bake for about a half an hour, uncovered, until tomatoes are soft.
Run the contents of the baking dish and two slices of toasted bread, through a food mill, puree it in a blender, or food processor. Which ever method is available to you.Pour into a bowl. Stir in a large splash of balsamic vinegar and salt and pepper.
To make the croutons:
Cut the remaining three slices of bread into cubes. Heat olive oil over medium/high heat in a skillet. Add the bread, salt, and rosemary. Stir frequently until bread has browned.
Top soup with croutons and basil garnish.

Baked Tomatoes With Hazelnut Bread Crumbs

I found this recipe on Epicurious, and borrowed their photo because my camera battery was dead when I made this. I divided the recipe in half, and it was still more than enough for a side dish for two people. Also, you don't need to use quite as many hazelnuts if you don't want that flavor to dominate the dish.

-2 cups bread crumbs
-4-6 beefsteak tomatoes (about three lbs.)
-1 1/2 tablespoon thyme
-1/2 stick butter
-1 cup hazelnuts, toasted, skins rubbed off, cooled, and coarsely chopped

Preheat oven to 350 with rack in middle. Spread bread crumbs in a sheet pan, and toast in oven until pale golden. About 15 minutes.
Increase oven temperature to 450. Thickly slice tomatoes and arrange, overlapping, in a buttered baking dish. Season with salt and pepper and 1 tablespoon of thyme. Melt butter in a heavy skillet over medium heat, then cook the nuts and crumbs, stirring frequently, until golden. 4-5 minutes. Season with salt and pepper. Spoon evenly over the tomatoes.
The recipe did not require this to be covered. But the bread crumbs started to burned, so I covered this with foil.
Bake until tomatoes are bubbling and crumbs are brown. 15 to 25 minutes.
Cool. Sprinkle remaining thyme

Tomato, Mozzarella, Basil Salad

I like this salad to be quick and easy, so I buy the mozzarella balls that come marinating in oil and herbs. Just pour it all into the bowl, and it acts as the dressing. Also, I did not chop the basil this time because I heard that takes the flavor away. Now I don't agree, and wish I had chopped the basil.

-One container herbed mozzarella balls
-3/4 pint cherry tomatoes
-large handful chopped basil

Place all ingredients in a bowl. Toss. Serve cold.

Blueberry Salsa

Oregon Blueberries were at every booth at the farmer's market this morning. So I am making the most of the season, as long as the price per pound continues to get lower.This may sounds like a gross combination, but trust me, it is delicious. It also has quite a bite to it-like any good salsa should.

-1 cup blueberries, coursely chopped (I did not chop mine, and I wish I had)
-1 shallot, finely chopped
-1 jalepeno, seeded and minced
-1 tablespoon chopped fresh cilantro
-1 liberal tbls fresh lime juice
-1 tsp fresh ginger, minced
-salt, to taste

Combine ingredients in a bowl and let sit for 30 minutes. Serve with tortilla chips or grilled fish. Fish tacos anyone?

Blueberry Vinegar

I love blueberries. I love vinegar. At last, I have found a way to combine the two! Aunt Mona requested this recipe, and since my peculiar love for these ingredients is similar to her love for red bell peppers...here ya go!

-1 pint fresh blueberries
-1/2 quart white vinegar
-1/4 cup white sugar
*make at least two days before use*

Place blueberries, 3/4 cup vinegar, and sugar in a saucepan. Simmer for 5 minutes. Cool. Pour into a jar with the remaining white vinegar (including blueberries). Cover, and store in refrigerator. Strain vinegar as it is used, but do not discard blueberries.