Tomatopalooza

     I have never gotten the flu shot. In fact, I make fun of people who do (like my boyfriend) and honestly I never get sick - but this year it got me. 

     I've been on my death bed for the past week with the flu, unable to eat, drink and especially entertain. My boyfriend's parents were visiting us in Chicago and even though I didn't get to spend very much time with them, I'm definitely enjoying the pounds of tomatoes they brought us from their garden back home. Fresh fruits and vegetables are a big thing to us city folk, so tonight it's Tomatopalooza in our household. 

Fresh Salsa

Ingredients:
3 lbs tomatoes, chopped
2 garlic cloves, minced
3 jalapeno peppers, diced*
1 medium white onion, diced
1 bunch cilantro, stems removed
Juice of 1 lime
Salt and pepper, to taste

* CLH: Reduce if you want it less spicy

Directions: Place all ingredients in a food processor and blend until chopped. 
TFD: I prefer chunky salsa, so I blend for just a few seconds. 
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Caprese Skewers

Ingredients:
15 grape or cherry tomatoes
15 fresh mozzarella balls
15 fresh basil leaves
3 tbsp. olive oil
Salt and freshly ground black pepper, to taste
Balsamic glaze
5 wooden skewers

Directions:
Using the wooden skewer - spear tomato, mozzarella, and basil. Repeat until you reach the end of the skewer. Place on a serving dish and pour olive oil over skewers. Sprinkle with salt and pepper. Drizzle with balsamic glaze. Serve. 
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Roasted Tomato Basil Soup w/ Grilled Gruyere Croutons

Ingredients:
2.5 lbs roasted tomatoes
4 tbsp. olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
1/2 tsp. red pepper flakes ~~~ CLH
1 cup fresh basil, chopped
1 (15 oz) can diced tomatoes
4 cups chicken broth
Salt and pepper, to taste
Grilled gruyere croutons, recipe follows
Grated parmesan cheese
Extra basil leaves, for garnish

Directions:
Preheat oven to 400 degrees F. Spread tomatoes on a baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast for 45 minutes. 
Heat the rest of the olive oil in a large pot. Add onions until softened. Stir in garlic and red pepper flakes and cook a couple minutes. Be careful not to burn the garlic. Add basil, can of tomatoes, chicken broth and roasted tomatoes out of the oven. Season with salt and pepper. Cook for 2 hours over low heat. 
Transfer ingredients from pot into a blender. Blend until smooth, leaving a few tomato chunks. 
Top with grilled gruyere croutons, parmesan cheese and basil leaves. 
Serve warm. 


Grilled Gruyere Croutons

Ingredients:
1 loaf fresh italian bread
Gruyere cheese, sliced
2 tbsp. unsalted butter, melted

Directions: 
Heat pan on stove over medium heat. 
Cut bread into four 1/2 inch thick slices. Spread melted better on one side of each slice. Layer gruyere on the side that is unbuttered, then top with another slice of bread, buttered side up. 
Place sandwiches on warmed pan and grill until browned. Flip and grill until the opposite side is browned and cheese is melted.
Remove from pan and cool. 
Cut into 1 inch cubes.