Re: Tomato Jones FULL
Taleen Sameh
Hi everyone, I'm Meg. As a full time graphic designer, sometimes finding the time to be creative and eat well can be difficult. Join me on my adventure of living in a small apartment, finding room to sew/design/create while staying healthy and eating without breaking the bank.
Anna Jones's amazing second cookbook "A Modern Way to Cook" is truly a gem collection of recipes. This includes one of the first recipes in the book, organized by TIME to cook. This recipe is "Tomato, Miso and Sesame Soup." She promises this soup in 15 minutes, a "fresh and clean tomato soup with miso flavor that adds saltiness like a dream.
I was truly skeptical when I made this the first time. I thought to myself, how in the world is Miso and Tomato going to meld together in a soup that takes SUCH little time to actually make? Who is this girl? Is she insane?
I only have ONE fault with this recipe, which - for a food blogger who reads cookbooks for fun instead of novels, is pretty awesome. Its the title. I actually wonder if the Editors had a bit too much of a say in some of the recipe titles, since many of them are JUST off enough. But I will go into that a LOT more when I post my review of this cookbook.
One more little note about the tahini + sesame seeds before we get into the recipe here. When you make a recipe the first time, make it exactly as it says - THEN you can edit/remove a component if you need, but I decided when eating leftovers after making it exactly as the recipe says to leave it out in the next rounds. I ended up leaving out the tahini sauce but adding a few seeds and cilantro.
Working quickly, chop the green onions and add them to the pan with a splash of the coconut or olive oil. Turn up the heat to medium and stir from time to time for a couple of minutes until beginning to brown. Chop the fresh tomatoes in half (bigger ones in quarters) and add them to the pan. Add the canned tomatoes, fill the can with boiling water and pour into pan as well, then add the miso stir together and bring pot to a boil.
The sweetness of the tomatoes, the salty depth of the miso, and the creamy earthiness tahini should be well balanced. Ladle into four bowls and top with the miso and honey mixture, the sesame seeds and chopped cilantro.
This cookbook is a true game-changer to the way I cook. Anna takes fresh ingredients and mixes them with flavor on a time table you can accomplish without the feeling of standing around the kitchen for your whole life. All kitchens and cooks need this cookbook by their side. Don't miss the Tomato & Miso Soup or the Lemon Rice, both recipes will elevate what you THOUGHT those two dishes could be, and both under an hour. Boom.
First heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli and ginger and a pinch of salt and some pepper, then turn the heat down and cook for 10 minutes, until the leeks are soft and sweet.
Scatter over the fresh tomatoes, followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes. You are looking for a covering of tomatoes and chunks of bread.
Drizzle the lot with olive oil and pop it into the oven for 30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden. Allow to sit for a few minutes before piling on to plates with lemony green salad.
Romanesco & Tomato Feta Bake Print Prep time 10 mins Cook time 45 mins Total time 55 mins A simple and seasonal idea for the beautifully unique romanesco involving a can of tomatoes and chunks of warm feta. Author: Ceri Jones Recipe type: Main course Serves: 2 Ingredients
- Extra-virgin olive oil 2 garlic cloves, finely chopped pinch chilli flakes 1 x 4-500g carton/ bottle passata 1 medium sized romanesco cauliflower, broken into small chunks/florets 1 lemon, zested 1 tsp cumin seeds 4 tbsp panko breadcrumbs 4 tbsp finely grated parmesan cheese 2 tbsp finely chopped parsley 125g feta, broken into large chunks (add more if you're stretching this to serve 4!) Salt and pepper
- Preheat your oven to 180C(fan)/200C/400F/Gas mark 6. First make your tomato sauce. Heat 1 tbsp extra-virgin olive oil to a medium-high heat in a small saucepan. Saute the chopped garlic and chilli for a minute or so, then add in the passata. Season with salt and pepper. Bring to a light bubble and simmer for around 10 minutes for the garlic to infuse, and the passata to thicken and reduce slightly. Taste and adjust seasoning. Spread the tomato sauce across the bottom of a baking dish around 25x30cm so that it just covers. Toss the romanesco florets with 2-3 tbsps of olive oil so lightly coated, along with the cumin seeds, salt and half of the lemon zest. Spread the florets over the top of the tomato sauce, in one single layer, not too tightly packed. Bake for 20 minutes or until the romanesco is starting to catch and is just tender (stick a knife into the stalk to check, it should glide right in). While it bakes mix together the breadcrumbs with the parmesan, parsley and the rest of the lemon zest. After 20 minutes, pull the bake out of the oven and scatter over the breadcrumb mix, and finally the chunks of feta. Drizzle a drizzle of olive oil over the top, then return to the oven for around 15 minutes till the feta is oozy and the breadcrumbs and parmesan browned. Eat straight away, while the feta is still soft and molten.
If using broccoli instead of romanesco, reduce the pre-bake to 15 minutes 3.5.3251
My gazpacho recipe is adapted from Epicurious
5.0 from 2 reviews Chilled Tomato Gazpacho Print Prep time 10 mins Total time 10 mins A simple recipe for a blended chilled tomato gazpacho. Free from bread, and thus naturally gluten free this soup has a tiny kick from tabasco. Author: Ceri Jones Recipe type: Soup Cuisine: Spanish Serves: 6 generously Ingredients Gazpacho
- 2 large beef tomatoes, diced, 4 medium vine ripened tomatoes, diced 220g sunglow cherry tomatoes (yellow ones) 1 red onion, peeled and quartered large cucumber, peeled and cubed 3 bell peppers, a mix of red, yellow and orange Large handful of fresh coriander 90mls balsamic vinegar 60mls extra-virgin olive oil 2 Tbs red wine vinegar 1 lemon juiced 2 tsp Tabasco (or more to taste) salt and pepper
- 1 spring onion, finely sliced. Black olives, stonned and diced Coriander leaf Drizzle of extra-virgin olive oil.
- In a large bowl combine, tomatoes, onion, cucumber and peppers. Using an immersion blender, blitz until the ingredients are broken down and combined. Add the coriander,. Blitz again until combined, you still want to see some coriander leaf. Stir in all the liquids and seasoning till well combined. Taste and adjust seasoning, If it lacks depth of flavour another tsp+ of salt, and extra balsamic vinegar may help. Refrigerate till ready to serve, best served chilled Garnish with any of the ingredients listed above.
If the idea of a savoury soup smoothie, is appealing, how about trying these other gazpacho or chilled soup recipes?
Every year I have an abundance of tomatoes growing in our garden and am determined not to waste any of them. Tomatoes just take over my garden half of the time because life gets busy and I forget to prune. Some tomatoes get left behind in the green jungle underneath my pine board garden boxes my husband built for me years ago. Take a look at the video below if you are interested in seeing my full garden tour.
I am light years away from being a professional gardener but I have learned a thing or two over the years. I love a few different tomato varieties in the garden to make different foods with them all.
I love cherry tomatoes for snacking and bruschetta, and Roma tomatoes for soups and salsas. The best lesson I have learned while gardening is to grow what you love to eat. Forget the rest.
When you are swimming in fresh garden tomatoes in the middle of the season you need to make this tomato soup recipe. It is an easy recipe with a slightly creamy texture to please most pallets.
However, when it comes to a tomato-based soup the main difference between a soup and a bisque is the thickening agents used. For a bisque, you can thicken it with heavy cream, milk, flour, or even a potato.
You will need a countertop blender or an immersion blender of some sort to ensure the soup has a silky smooth texture leaving out all of the possible chunks. If I am making a large batch of creamy tomato bisque I will use my dutch oven or large soup pot. If I am only making a small batch I will use a medium saucepan.
I also like to have an air-tight container on hand in case I have any leftovers. I know many people like roasted tomatoes but in this recipe, you will not need any roasting tools! You will also need a knife and cutting board as well as serving bowls and utensils.
This small handful of ingredients are pantry staples leaving this easy tomato soup recipe very doable to make even on a busy weekday or night. It serves as a great lunch paired with a fresh salad and slice of artisan bread.
One of the best things about having a garden is the amount of creativity it ensues. I constantly feel encouraged to try new recipes and cook with the foods that we grow. I also love gifting fresh vegetables to friends and neighbors. It gives me the ultimate fuzzy feeling.
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