Sausage Tomato Tortellini Soup

1 lb Italian sausage
1/4 cup grated parmesan cheese
3/4 teaspoon onion salt
2 tablespoons minced garlic
1/2 teaspoon pepper
1 tablespoon olive oil or you can just leave the grease from the sausage for more flavor :)
2 (14 ounce) cans of tomatoes crushed or diced
1 (6 ounce) can tomato paste
6 cups beef broth
1/2 teaspoon brown sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
2 tablespoons italian seasoning
1 tablespoon worchestershire sauce
12 ounces dry tortellini or ravioli

Brown the sausage, add remaining ingredients except pasta. Bring soup to a boil, then turn to a simmer and cover for 40 minutes. Cook pasta seperately (do not overcook) and then add to soup right before serving. Garnish with more grated parmesan.

Homemade Tomato Soup

I serve these with Italian Cheese & Pesto Sandwiches - which are also listed on this site.

Preheat oven to 450
Toss together and roast in shallow pan for 40 minutes:
8-10 Fresh tomatos on the vine (garaden fresh or Hot house), quartered
6 cloves of garlic, minced
1/4 c. olive oil
salt and black pepper

Saute in 2 T olive oil about 5-7 minutes
1 large chopped white onion
then stir in:
2 c. water
2 t. sugar
1/2 t. salt
1/4 t. red pepper flakes
roasted tomato mixture
Bring all to a boil then reduce heat and allow to simmer for 10 minutes. Puree soup in blender until smooth, or chunky as you like.

Garnish with:
1/2 c. cream, milk, or half&half
fresh basil

Tomato Salad

This is incredible with fresh tomatoes from the garden or the farmers market. Just be aware that it gets VERY juicy if it sits overnight.

5 tomatoes, Chopped
1 teaspoon salt
1/4 teaspoon thyme, Dried
1/2 cup vegetable oil
1 tablespoon worcestershire sauce
1 tablespoon sugar
1 teaspoon basil, Dried
1/4 teaspoon pepper, Freshly Ground
6 tablespoons vinegar
1 large onion, Diced

Gently combine the tomatoes and onions.
Combine the remaining ingredients, mix well, and pour over tomatoes. Stir gently, let chill one hour before serving.

Tomato Mozzarella Salad

This quick fresh salad screams summer to me. I love taking this on picnics and potlucks.

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1 pint cherry tomatoes, halved
1 1/2 cups mozzarella cheese, cubed
1/4 cup chopped onions
3 tablespoons fresh basil, minced

In a bowl combine vinegar, garlic, salt and pepper whisk in oil. Add remaining ingredients toss to coat.
Cover and refrigerate for about an hour stir occasionally.

Easy Avacado and Tomato Salad

This is a very simple, delicious way to get your omega-3s!

2 avocados, ripe
2 tomatoes, vine-ripened
1 lime, juice of, bottled lime juice is also fine
4 tablespoons olive oil
salt & fresh ground pepper

Cut the tomatoes into large chunks, approximately 3/4" cubed.
Cut the avocados in half and remove the pit. Cut the avocado flesh into chunks around the same size as the tomato chunks; this can either be done by removing the avocado from the skin and chopping it or it can be done by cutting the avocado while still in the skin and turning the skin inside out.
Add olive oil, then salt and pepper to taste.

Green Salsa

10-15 tomatillos- chopped (reserve 1 c.)

COOK for 15 minutes:
1/4 t. salt
3 t. water
3 cloves chopped garlic

Add rest of chopped tomatillos
2 chopped jalapenos
1/4 c. cilantro

Serve warm or cold with tortilla chips

Salsa

Bushel romas
35 lg anaheims
18 jalapenos
10 serranos
3 lb each - yellow, white, red onions
2 bunches cilantro
9 T. minced garlic
9 T. pepper
9 T. salt
9 T. seasoning salt
9 T. lemon juice

Process pints for 20 min.
yields 50 pints

Chicken Parmesan

dip:
4 breasts
in:
1 beaten egg
3/4 c. Italian seasoned bread crumbs

arrange chicken in greased 9x13 pan
Cook uncovered at 400 degrees for 20 min.

Pour tomato pasta sauce over and top with mozerella cheese.

can serve with buttered noodles.

Sloppy Joes

This makes a pretty big batch

3 lbs hamburger - brown, drain
add:
3 chopped onions
1 chopped green pepper
1 chopped clove garlic
3 chopped fine ribs of celery

1/2 c. flour - sprinkle over meat and veggies
then add:
2 T vinegar
1 T Salt
2 T chili powder
3/4 T dry mustard
1/4 c. brown sugar
2 T. worchestershire
3/4 c. ketchup
1 qt crushed tomatoes

Simmer together for at least 20 min - serve on open face buns

Porcupine Meatballs

I love these - my mom used to make them when I was young. Simple tomato, beef, and rice dish

Mix together:
2 cans tomato soup
1 can water

Form the following into balls and brown:
1 egg
1 lb hamburger
2 t. salt
1 onion (can used dried onion)
dash of pepper
1 c. cooked rice

Once balls are browned, add soup mixture and simmer for 15 min.

Serve over more cooked rice. YUM!

Tortellini Rose

A Bit of work, but SOOO worth it!

Marinara
3 tablespoons olive oil
1 small onion, chopped
1-3 clove garlic, minced
1 tablespoon sugar
2 tablespoons dry basil
1 teaspoon salt
1 (14 ounce) can tomatoes
1 (6 ounce) can tomato paste

Alfredo Sauce
8 tablespoons butter
1/4 cup heavy cream
1/2 cup grated asiago cheese

Pasta
4 tablespoons butter
1 medium onion, chopped
2 tomatoes, chopped
4 mushrooms, chopped
5 cloves garlic, pressed
1-2 package refrigerated tortellini (, not cheese use meat)

Directions
Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender.
Stir in remaining ingredients.
Heat to boiling, stir to break up tomatoes.
Reduce heat, simmer with cover on for about 20 minutes.
Stir occasionally.
I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter.
Just before mixing with pasta, add cheese, stirring until it is melted.
Slowly add cream, heat until thoroughly mixed.
Add to pasta according to directions.
Pasta: Prepare Tortellini according to package directions.
In the meantime, melt butter, add onion and cook until clear.
Add tomatoes and mushrooms, cook until tender.
Add garlic and Marinara Sauce, heat until hot.
Add Alfredo Sauce, mix well until hot.
Add cooked Tortellini, mix well, and serve immediately.
Serves 6 generous portions.

NOTES: Marinara sauce can be prepared a day or two ahead. Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I serve it to. We love garlic so I use lots! I use a mixture of stuffed Tortellini, like Chicken, Sausage, but try to stay away from cheese stuffed.

Bacon & Tomato Pasta

1 lb bacon (cooked till crisp)
1 (8 ounce) container cream cheese (Chive and Onion flavor)
1 cup milk
1/2 cup cherry tomatoes (cut in half)
1/2 cup parmesan cheese (shredded)
6 cups penne pasta (cooked)
Directions
Cook bacon until crisp,then cut bacon into 1/2" pieces.

Drain bacon grease from skillet, add cherry tomatoes saute 1 minute.

Stir in cream cheese & milk, cook until bubbly.

Stir in pasta,bacon pieces and parmesan cheese.

Top with more parmesan if desired.