When life gives you tomatoes …

All of a sudden, I have a plethora of tomatoes from friends and generous farmers’ market vendors. More tomatoes than two people could ever eat. So I made bruschetta with crostini when friends came over recently and then as the tomatoes were getting a little soft … I made soup.

Here is my recipe for bruschetta. Slice big juicy tomatoes, add salt and pepper to taste, sprinkle with crushed Ontario garlic (1-2 cloves), and fresh basil roughly chopped, drizzle 3-4 tbsp of white balsamic vinegar and 3-4 tbsp of good quality olive oil. Let sit at room temperature for 30 minutes so flavours can imbue.

Serve with crostini and enjoy!

And now for the soup. This tomato zucchini soup is adapted from a Feb 2004 Chatelaine recipe.

Pan-roasting the zucchini quickly produces a nutty grilled-veggie taste

– 2 med green zucchini

– Olive oil

– Tomatoes – really just use as many tomatoes as you like – it’s soup. There are no rules. I had seven of various sizes and shapes

– 900ml tetrapac of low sodium chicken broth or veggie broth

– 1 tbsp fresh dillweed (less or more to taste)

– freshly ground pepper

– ½ uncooked gluten-free pasta (optional)

– 4 cups organic baby spinach

– ½ cup crumbled feta cheese (I used sheep’s milk feta)

Peel tomatoes (yes peel – I have an amazing peeler for soft fruit and veggies. It’s worth the investment) and cut into large chucks. Bring to boil with broth, dill and black pepper. Stir in pasta if using. Reduce heat to med-high. Cook for about 10 minutes.

Slice zucchini in half lengthwise. Slice each half into 1/2in pieces. Lightly coat a large saucepan with oil and set over medium-high heat. Add zucchini. Stir occasionally until browned, 5 minutes. Stir into soup

Add baby spinach – stir until just wilted

Ladle into soup bowls. Sprinkle with feta


Prep time can be sped up if you use a 28 oz (796 ml) can of diced tomatoes FYI

Yesterday I also made tomato sauce for the first time in my life and there are 6 cups in various packages in the freezer awaiting their debut in a pasta dish this winter.

Now that most of the baskets are empty, I can finally see the shelves in the fridge again and nary a tomato destined for the compost!

I would LOVE to hear about what you do when you have produce in abundance. Also if you or anyone you know is looking for a nutritional coach, please contact the Georgetown Naturopathic Wellness Centre 905.873.2361 to make an appointment with me.




1 comment
  1. Deb Harper said:

    Aaaaaah tomatoes…soup in the freezer, roasted with a drizzle of olive oil and frozen, chopped unpeeled in two cup measures for chili or lasagne, canned salsa, canned chili sauce and lots of fresh tomato sandwiches!!

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