Tomatoes have just about given up for 2019.
We made a dozen jars of tomato bisque, 10 jars of pasta sauce and froze some chopped pieces for chili this winter. The vines realy performed !
We’re still harvesting various peppers. Paprika powder is sufficient to last into 2025. Ditto Reza powder. I don’t know what we’ll do with it all.
Thanks for mentioning Tomato Bisque, Eric!
Tomato Bisque
Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 87 cal
Author Sabrina Snyder
Ingredients
2 tablespoons olive oil
1 yellow onion diced
2 stalks celery diced
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 pinch cayenne
1 teaspoon dried basil
3 cloves garlic minced
4 cups chicken broth
28 ounces crushed tomatoes
1 teaspoon white sugar
1 cup heavy cream
Instructions
Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.
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