|Perfect served alongside a grilled cheese sandwich or quesadilla.|
1. Combine 1 chopped onion and 1 Tablespoon extra-virgin olive oil in Dutch oven and cook over
medium-high heat until softened, about 3 minutes. Stir in 3 minced garlic cloves and a
pinch of red pepper flakes, and cook until fragrant, about 30 seconds. Stir in
2 28-ounce cans whole peeled tomatoes and mash with a potato masher until no pieces
are larger than 2 inches.
2. Stir in 3 slices torn up hearty white sandwich bread (crusts removed), and
1 Tablespoon packed light brown sugar and simmer, until bread is saturated and begins
to break down, about 10 minutes. Working in batches, process soup in blender with
2 Tablespoons extra-virgin olive oil until smooth, about 2 minutes. Return soup to pot.
3. Stir in 2 cups low-sodium chicken broth and 2 Tablespoons brandy, bring to brief simmer, and season with salt and pepper to taste. Sprinkle individual portions with snipped chives and croutons.
from America's Test Kitchen Quick Family Cookbook
Combine 2 tomatoes (cored, seeded and cut into ¼-inch pieces) with 1 small minced shallot,
1 small minced garlic clove, 2 Tablespoons chopped fresh basil, 1 Tablespoon extra-virgin olive oil, and
1 teaspoon red wine vinegar, Let sit for 15 minutes. Season with salt and pepper to taste before serving.
|Fresh Tomato Relish served over trout.|