Scalloped Tomatoes

August 25, 2016

I have tomatoes falling off the vine and am having quite the bumper crop this month. Easy and satisfying, this tomato dish is a perfect way to utilize end of summer tomatoes.

Marinated Heirloom Tomatoes

August 9, 2016

Make the most of your local summer tomato bounty. Heirlooms should be heavy for their size, be supple but not soft, and have no blemishes. Cracks are A-OK though.

Tomato Essence

August 22, 2015

Here is a delicious and simple recipe that harnesses the pure essence of the tomatoes, that can be used either as a light garnish for grilled fish or as a refreshing drink. You may even want to try it in a Bloody Mary.

Italian Oven-Dried Tomatoes

July 29, 2015

Tomato harvest is upon us and you may want to consider drying some of your lovely tomatoes for future use. Soft, oven-dried tomatoes are delicious with greens and fresh mozzarella.

Heirloom Tomato Salad

June 23, 2015

They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.

No-Cook Tomato Basil Soup

February 20, 2015

Don’t like to cook? Short on time? Here is a super easy way to create a great soup without really lifting a finger. Of course if you want to heat it up then by all means be my guest.

Fresh Tomato Marinara Sauce

September 17, 2014

If you’re still gathering tomatoes from your garden or coming across beauties at your local farmers’ market then make this Fresh Tomato Marinara Sauce. Make a double batch and freeze half. You’ll thank yourself in the gloom of midwinter. 

Lamb Stuffed Tomatoes

September 3, 2014

This dish is easy to make and you’ll look like a culinary genius. Top with mozzarella cheese and garnish with chives and your family will beg you to make these stuffed tomatoes again. You need hearty beefsteak tomatoes for this recipe. 

Sweet & Spicy Ketchup

August 25, 2014

Knee deep in tomatoes? Make my easy and delicious Sweet & Spicy Ketchup. It’s so much better than store bought! 

Tomato Basil Soup With Asiago Cheese

April 4, 2014

Tomato Basil Soup With Asiago Cheese

Tomato Basil Soup With Asiago Cheese

Here is a delicious hearty tomato soup that’s quick to make. If you want to make a vegetarian version of this soup substitute vegetable broth for the chicken broth. 


3 Pounds Washed Roma (Plum) Tomatoes

2 Cups Sliced Yellow Onions

6 Minced Garlic Cloves

3 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Crushed Red Pepper Flakes

32 Ounces Low-Sodium Chicken Broth

1 Cup Chopped Fresh Basil

1 Teaspoon Fresh Thyme Leaves

2 Bay Leaves

6 Tablespoons Shredded Asiago Cheese

Cut the tomatoes in half lengthwise and seed. Preheat your oven to 400 degrees. Toss tomatoes, onions, garlic and olive oil together in a medium-size bowl. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes. Remove baking sheet from oven. Once cool enough to handle, remove and throw away skins from tomatoes. Transfer tomato mixture to large-size stockpot over a medium heat along with any juices. Add kosher salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then turn down heat. Simmer for 30 minutes. Throw away bay leaves. Puree soup in batches in food processor or blender until smooth. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately. Serves 6 (1 Cup Each)

© Victoria Hart Glavin


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