Vegetables | Annie Organie

Herbaceous Squash Soup

Zen Honeycutt — Tue, 29 Nov 2022 23:36:23 +0000

This is a great way to use your squash when your garden starts really producing and you are running out of ideas for all that squash. Tired of all your friends running away when they see you with an armful of squash?

Herbaceous Squash Soup

Delicious! Herbaceous! Creamy!

Prep Time 20

Cook Time 20

Servings 4 people

Equipment

1 Instant Pot

Ingredients

2 each Yellow Squash - medium
1 each Acorn Squash
5 clove Fresh Garlic
2 cup Water
1 can Coconut Milk
1 Pinch Salt
1 Pinch Pepper
1 Pinch Red Pepper Flakes
1 Sprig Fresh Thyme

Instructions

Combine chopped yellow squash, halved acorn squash (with seeds scooped out), water and garlic into Instapot and cook for 20 minutes.
Scrape the cooked acorn squash out of shell. Remove shell.
Keeping remaining squash in the Instapot, add coconut milk, herbs, salt, pepper, and red pepper flakes to taste.
Blend with an immersion blender and top with more dill and/or green onions to taste.

Notes

If there happen to be any leftovers, this will freeze beautifully.

Fresh Garden Tomato Soup

Anne Temple — Thu, 17 Nov 2022 16:35:19 +0000

When your garden harvests are coming in, usually fast and furious, sometimes it can get overwhelming. I have 80 tomato plants in my garden and eat as much fresh as I can. I use the cherry tomatoes to make delicious Roasted Cherry Tomato Pasta Sauce and freeze most of the paste tomatoes to process later on for use all year. Even after all that I still have tomatoes coming in. I have come up with a great way to use up extra tomatoes so they don’t go to waste.

This recipe is also a great way to use up those tomatoes which you might throw away, ones with bruises or insect damage. Find a great deal on canning tomatoes at the farmer’s market? Grab them up and let’s make some soup for the cold winter months ahead. This recipe is so simple and SOOO GOOD!

The following recipe will make about 3 quarts of soup. You can halve the recipe for smaller batches. Any tomatoes will do.

Fresh Garden Tomato Soup

So fresh and delicious - you will never eat store-bought canned soup again!

Course Main Course, Soup, Tomatoes

Cuisine American

Keyword tomatoes, vegan, vegetarian

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings 4 pints

Author Anne Temple

Cost $2

Equipment

1 immersion blender
1 Sheet Pan
1 Dutch Oven
1 Parchment Paper

Ingredients

6 lbs Ripe Tomatoes
6 cloves Fresh Garlic
1/4 cup Olive Oil
3 med Onions, quartered
3 each bay leaves
1 handful fresh basil leaves, chopped
1 tsp salt to taste
1 tsp pepper to taste
1 pinch crushed red pepper flakes to taste
6 cup Vegetable Stock Use chicken or beef stock if you like

Instructions

Preheat oven to 450℉
Line a rimmed baking sheet with parchment paper. Wash and core the tomatoes, cutting out any bad spots, halve or quarter them (depending on their size), and spread them with the garlic and onions on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 30-40 minutes until the tomatoes start to carmelize.
Remove from the oven and add to a large stockpot with the stock, bay leaves, and red pepper flakes. Bring to a boil and simmer for 20-30 minutes until the soup has reduced by about 1/3. Add salt/pepper to taste.
Remove the bay leaves and blend with an immersion blender, or add in parts to a blender (be careful not to overfill or your blender will blow its top and you could get seriously burned, not to mention the mess!)Garnish with additional fresh basil leaves, croutons, or anything you like!

Notes

When it's that time of the year when your garden harvests are coming in, usually fast and furious, sometimes it can get overwhelming. I have 80 tomato plants in my garden and eat as much fresh as I can. I use the cherry tomatoes to make delicious Roasted Cherry Tomato Pasta Sauce and freeze most of the paste tomatoes to can later on for use all year. Even after all that I still have tomatoes coming in. I have come up with a great way to use up extra tomatoes so they don't go to waste.

This recipe is also a great way to use up those tomatoes which you might throw away, ones with bruises or insect damage. Find a great deal on canning tomatoes at the farmer's market? Grab them up and let's make some soup for the cold winter months ahead. This recipe is so simple and SOOO GOOD!

The following recipe will make about 3 quarts of soup. You can halve the recipe for smaller batches.

Roasted Cherry Tomato Pasta Sauce

Anne Temple — Wed, 16 Nov 2022 17:23:57 +0000

This has become my go-to recipe for pasta sauce. I had several cherry tomato plants that went crazy last year and I was harvesting enough cherry tomatoes to make this sauce every 2-3 days. You can freeze this or can it. Either way, you are going to love opening one of these containers in the middle of the winter to smell the fresh tomatoes!

Roasted Cherry Tomato Pasta Sauce

A delicious way to use up your abundance of cherry tomatoes!

Course Main Course, Tomatoes

Cuisine Italian

Keyword pasta sauce, tomatoes, vegan, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings 4 pints

Author Anne Temple

Cost $1

Equipment

1 immersion blender
1 Sheet Pan
1 Dutch Oven
1 Parchment Paper

Ingredients

3 lbs cherry tomatoes
1/4 cup olive oil
4 cloves fresh garlic
1 lg onion, diced
3 sprigs fresh thyme
1 cup fresh basil leaves, chopped
1 tsp salt to taste
1 tsp pepper
1 pinch crushed red pepper flakes

Instructions

Preheat oven to 400℉
Wash tomatoes and remove stems from the tomatoes and put them in a bowl. Toss with olive oil and place on a parchment-lined baking sheet.
Roast for 25-30 minutes or until the tomatoes burst. Remove from oven and set aside.
Add the olive oil to a heavy-bottomed dutch oven. Add the onions and cook til they start to become translucent - about 5 minutes.
Add garlic, herbs, and red pepper flakes and stir for 1 minute.
Add tomatoes and all the cooking liquid and simmer for 25-30 minutes, occasionally stirring.
Remove from heat and cool for 15 minutes.
Use an immersion blender or blender to blend to your desired consistency.
Add salt and pepper to taste.

Notes

This has become my go-to recipe for pasta sauce. I had a few cherry tomato plants that went crazy last year and I was harvesting enough cherry tomatoes to make this sauce every 2-3 days. You can freeze this or can it. Either way, you are going to love opening one of these containers in the middle of the winter to smell the fresh tomatoes!

Depending on how much of the ingredients you grow in your garden will depend on how much each serving will cost, but it's certainly going to save you money over buying prepared organic pasta sauce from the store!.