Update: I am submitting this recipe in Girlichef’s Chili’s in May contest.
TomatoMania. Yes, Tomato Mania. What is it? A contest going on at SippitySup. I found his contest Saturday afternoon and set to work. Have you seen the videos Greg has entered in my past contests? Look here and here. So, the contest: Naturally, tomato sauce popped right into my mind. No, Jen think outside the box. Wait, there were some great looking yellow tomatoes at Sandy’s Fine Food Emporium the other day. Once home, I stared at them while listening to the news reports of snow storms in Colorado. Man, must be cold there…..nothing like a soup with some heat to warm you up. Yes, soup! So, what else to put in it? it needs heat and I want it to be a bit thick but not with cream. I also grabbed some fingerling potatoes at the store as I had never eaten them before. Why not utilize them in the soup as a thickener and some green chilis for heat? Done.
1 lb. yellow tomatoes, sliced in half and cored
3 cloves of garlic, skin intact
½ lb fingerling potatoes
1 1/2 teaspoon olive oil
1 cup sweet onion, diced
3 cups low-sodium chicken or vegetable broth
3/4 teaspoons dried oregano
1 tablespoon fresh parsley, minced
½ can (~2oz) green chilies (half a 4.25 oz can)
Salt and pepper to taste
Oikos fat-free Greek Yogurt (optional)
1. Preheat oven to 375 degrees. Toss potatoes with 1/2 teaspoon olive oil. Cover baking pan with parchment paper and place tomatoes, garlic and potatoes in pan. Bake for 30 minutes or until a knife easy penetrates the tomatoes and potatoes. Remove from oven to allow to cool slightly.
2. Heat 1 teaspoon olive oil over medium heat. Sauté onions in a deep pot or Dutch oven over for about 8-10 minutes. While the onion is sautéing, remove the skin from the tomatoes, potatoes and garlic, roughly chop all of them.
3. Once the onions are slightly translucent and brown around the edges, add the tomatoes, garlic, potatoes, broth, oregano, parsley, and chilies. Bring to a boil, and then reduce to a simmer for ~10 minutes.
4. Remove the pot from the burner, allow to cool slightly and then begin to puree with an immersion blender (you can use a blender but mine is broken: please remember to vent if you use one however as the steam needs to escape.) I like my soup a bit chunky so puree to your desired consistency. I then ladle some and place a dollop of Greek yogurt on top.
Yield should be 4 cups.