Many people have a large supply of their own "homegrown" tomatoes, while they are readily available at the
local Farmer's Market, if you didn't grow any, this year.

 

Summertime Favorites of Tomato Soup
and Grilled Cheese Sandwiches

 

by: Bobby McDonald

"What are you waiting for?" There's certainly a good supply of homegrown tomatoes in Hopkins County, following adequate moisture this year, and it's quite easy to make a tomato soup and grilled cheese sandwiches, that make for the perfect combination of summertime comfort foods. What's more tasty than this wonderful combination of local products, at the end of a day?

The blending of fresh, homegrown tomatoes, and the nutritional values acquired from whole wheat bread, paired with calcium enriched cheeses, makes for the perfect summertime meal, and one than can be quickly prepared for the busy summertime lifestyle. And, what makes it even more attractive, is there is minimum "clean-up" in the kitchen, and "left-over" soup can be served for several days, if you make a big enough pot!

Try these wonderful recipes to enhance your summertime enjoyment of locally produced foods:

 

 

Roasted Tomato Soup

5 pounds Roma (or other variety) tomatoes, halved

1 large yellow onion

4 large carrots, peeled and sliced 1/2 inch thick

2 heads garlic, peeled

1/4 cup olive oil

1 1/2 teaspoons salt, divided

1 1/2 teaspoons ground black pepper, divided

2 quarts chicken broth

2 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

1/4 teaspon ground red pepper (optional)

Garnishes - lemon slices and/or cilantro or parsley

Pre-heat the oven to 450 degrees and line a roasting pan
with aluminum foil.

In a large bowl, combine the halved tomatoes, onion, carrots,
garlic, olive oil, 1 teaspoon salt, and one teaspoon black pepper,

tossing gently to coat the vegetables. Place coated vegetables
in the prepared pan and bake for 1 hour, stirring after 30
minutes baking time. Remove from oven and cool for 10 minutes.

In the container of the blender, puree vegetables in batches,

until smooth.

In a Dutch oven, combine vegetable puree, chicken broth, lemon
juice, remaining salt and pepper, Worcestershire sauce, and red pepper,
whisking until smooth.

Bring to a simmer over medium heat, and cook for 10 additional
minutes before serving.

 

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4-Cheese Grilled Cheese Sandwiches

6 slices Cheddar Cheese
6 slices Swiss Cheese

6 slices Colby-Jack Cheese

6  slices Muenster Cheese

12 slices whole wheat bread (or bread of choice)

6 tablespoons butter, softened
salt and pepper to taste

Place a slice of Cheddar, Swiss, Colby-Jack, and Muenster Cheese
on each of 6 slices of bread, salt and pepper and cover with other six slices of bread.

Spread butter on outside of each slice of bread and cook sandwiches in heated
non-stick skillet, for 6 to 7 minutes, until cheese is melted and bread is toasted
a light brown. Serve immediately!!!

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