Chilledtomatosoupwithcapersandherbs Recipes

CAPER AND TOMATO BUTTER SAUCE

Steps:

• In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.

CHILLED TOMATO SOUP WITH CAPERS AND HERBS

Steps:

• Pour hot water over tomatoes and leave them there for 1 minute.
• Then put them in ice water.
• Peel and deseed them while keeping the juices.
• Chop the tomato pulp coarsely.
• Set 6 tablespoons aside.
• In a large pan, sauté onion in hot oil for 2 minutes.
• Add pressed garlic.
• Cook for another 5 minutes.
• Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
• Simmer for 5 minutes.
• Remove from heat.
• Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
• Let it cool and chill it for 2-3 hours (it can be made a day ahead).
• Taste again.
• Add more of the spices if you like.
• Serve with baguette and garlic butter.
• The soup tastes the best cold, but not ice cold!
• Enjoy with a good glass of rosé, and have fun.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS

Steps:

• Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
• Heat to a boil over med-high heat.
• Reduce heat to low, cover and cook for 5 minute.

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

Steps:

• Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.