When it comes to cold and rainy days, not only the warmth of this soup, but the aromas that fill the house are so comforting. This soup is just as delicious reheated, and believe me you will head back into the refrigerator for more. Serve this dish along side fresh tortillas and some lime wedges. You can also opt to add hot sauce or even a dash of Tajin over the top. Create your own little canvas of gorgeous colors and flavors.
Tag Archives: Tomato
Panzanella Salad
This flavorful and vibrant salad is very simple to put together, and a wonderful idea for a lunch with friends. The fresh ingredients all combine to create an incredible aroma, and the crunchy bread adds a nice texture to the overall dish.
Ingredients:
For Salad:
- 6 Slices of rustic bread, cubed or torn into pieces
- 4 Roma Tomatoes, roughly chopped
- 1 Small Red onion, roughly chopped
- 6-8 Fresh basil leaves, thinly sliced
- 2 tbsp. Extra-Virgin Olive Oil
- Kosher Salt and Freshly Ground Pepper to Taste
For Dressing:
- 2 tbsp. White Wine Vinegar
- About 6 tbsp. Extra-Virgin Olive Oil
- Kosher Salt and Freshly Ground Pepper to Taste
Instructions:
- Preheat oven to 350 Degrees F. Place the cubed bread on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Bake in the oven until toasted, about 10-12 minutes.
- Meanwhile, pour the white wine vinegar and salt and pepper in to a small bowl, then slowly whisk in the olive oil.
- Place the toasted bread, tomatoes, onion and basil into a large serving bowl. Drizzle with the vinaigrette and toss to coat the salad thoroughly.
Enjoy!
Pork with Tomato Sauce
This dish is one of my husband’s favorites. I have found that the sauce is equally delicious on both chicken and steak. The velvety texture of the cream sauce adds a wonderful richness to any dish that you choose to make it with.
Ingredients:
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- Kosher Salt and Freshly ground black pepper
- 4 Pork loin chops ( Bone in or Boneless)
- 4 tbsp white wine or chicken broth
- ½ tsp dried thyme
- 1 cup heavy whipping cream
- 1 tsp tomato paste
- 1 tbsp Dijon mustard
- 1 tomato chopped
Instructions:
Melt the butter and olive oil in a large skillet over high heat. Season the pork with the kosher salt and freshly ground black pepper, then add them to the pan, and reduce the heat to medium-high. Cook for 2-3 minutes on each side, or until browned, then transfer the pork chops to a plate. Pour off all of the fat.
Add the wine or broth and dried thyme to the pan and bring to a boil. Cook for 2-3 minutes, or until the liquid has almost evaporated.
Add the cream and tomato paste and simmer for 2 minutes, stirring frequently, then put the pork chops back into the sauce, and cook for 4-5 minutes. The pork chops should be just firm to touch.
Add the Dijon mustard and chopped tomatoes, stirring the pan to distribute them, and cook for 1 more minute to heat through. Serve the pork chops with the sauce poured over the top.
Enjoy!
