When my tomatoes are coming on fast and furious this is one of my favorite ways to eat them.
2 Tablespoons olive oil
3 Tablespoons chopped fresh Basil (or 1/2 T dried)
3-4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground pepper
4 medium tomatoes, diced
2 Tablespoons parmesan cheese
In a bowl combine all ingredients and toss gently. Refrigerate for at least one hour. Bring to room temperature before serving.
Serve on French bread toasted under the broiler OR with tortilla chips it makes a great fresh salsa.
2 (28 oz) cans diced tomatoes
2 cups water
2 teaspoons chicken boullion
2 teaspoons sugar
1 teaspoon basil
1 teaspoon garlic salt
1/8 teaspoon pepper
1 cup milk
6 Tablespoons butter
Place tomatoes in blender and blend until smooth. Place tomatoes, water, and boullion in a large pot and bring to a boil. Reduce heat; add basil, garlic salt, pepper and sugar. Cover and simmer for 10 minutes. Reduce heat to low; Stir in milk and butter. Cook until butter is melted.
*original recipe on Allrecipes alterations made by me.
This soup is wonderful! I couldn’t get enough of it and had steaming mugs of it for several days. It was so easy to make, yet so delicious!