Classic Tomato Soup

4 Tablespoons of butter ( 1/2 stick )
2 Tablespoons olive oil
1 medium onion ( I use red onion )
Coarse salt and ground pepper
1/4 cup of all- purpose flour ( I use unbleached flour )
3 Tablespoons tomato paste
2 cans ( 14 1/2 oz each ) reduced sodium chicken broth
2 cans ( 28 oz each ) whole peeled tomatoes in juice
4 leaves of fresh basil *


Using a 5 quart saucepan melt butter; add oil and onion and season with salt and pepper. Cook until the onion is translucent, amount 5 minutes. Stir in flour and tomato paste; cook 1 minute.

To saucepan, add basil, broth and tomatoes, breaking the tomatoes with your fingers. Bring to boil; reduce heat and simmer, 30 minutes.

Working in batches puree half of the soup in a blender until smooth; return to pot. Season with salt and pepper. Serve immediately or let it cool to room temperature before dividing amount air tight containers ( leaving 1 inch of space at the top ) and freezing.

* Options
Instead of basil you can use 2 springs of fresh thyme.

You can serve this with fresh strips of basil and some fresh Parmesan cheese or the typical American way with grilled cheese. If you want a different way of making grilled cheese let me know.

Cherry Tomato Salad

1 tsp of Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon of olive oil
Coarse salt and ground pepper
2 pint of cherry tomatoes, halved


In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper and whisk to combine. Add tomatoes and toss to coat. You can serve it chill or room tempeture.

Mexican Caviar

2 Cans of black eyed peas-rinsed and drained
1 Can of Shoe peg corn
Red, Yellow, Green peppers chopped ( amount you prefer )
1 Jalapeno pepper
1/4 tsp salt
Cilantro to taste
1-8 oz of free zesty italian dressing

*Optional:
1/4 tsp garlic salt
1/8 tsp cayenne pepper
2 tsp hot sauce

Mix all together and chill! Serve with Frito's corn chips (Scoops)

Enjoy!