Tag Archives: tomato

Corn and Tomato Bruschetta

There were beautiful big tomatoes in Farmer Steven’s CSA boxes this past week (CSA = Community Supported Agriculture) from Just Natural Farms.  Here’s a great way to use tomato. It’s a delicious bruschetta that will make a colorful appetizer for your happy hour this week… Enjoy!

tomatoes

Corn and Tomato Bruschetta

  • 1 large ear yellow corn, husked
  • 1 small red onion, peeled, halved through root end
  • ½ cup olive oil
  • Salt and freshly ground black pepper to taste
  • 5 medium tomatoes
  • 1 small loaf country bread

Prepare barbecue grill for medium heat.

Using a pastry brush, brush corn and onion with part of the oil and sprinkle lightly with salt and pepper.  Place corn, onion halves, and tomatoes on grill and cook until corn is golden brown, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion.  Transfer to foil-lined baking sheet and cool.

Scrape kernels from fresh corn. Cut tomatoes in half and remove as many seeds as possible.  Dice tomatoes and onions into ½-inch cubes and combine all vegetables together.

Using a pastry brush, brush bread with remaining oil and sprinkle with salt and pepper. Place on the grill and cook for 2 minutes on each side or until crisp. Remove from grill.  Using a sharp knife, cut bread into ½-inch slices and arrange in a single layer on a large serving platter.  Top each slice with vegetable mixture, equally dividing.  Serve warm. Makes 8 servings.

Farmer Steven market stand

 

Tomato Cognac Soup

Break away from the can, friends. This amazing soup is our #1 most requested recipe here at The Culinary Center of Kansas City.   It  is an absolutely irresistible soup… interesting enough to make for company, but comforting and homey at the same time.

Tomato Cognac SoupTomato Cognac Soup

  • 12 tablespoons butter
  • 6 pounds canned whole tomatoes, with liquid
  • 2 large yellow onions, peeled, diced
  • 2 tablespoons basil, dried
  • 1 quart heavy cream
  • 4 tablespoons brown sugar
  • ¾ cup cognac
  • Salt and freshly ground pepper to taste
  • Parsley, fresh, washed, for garnish (or chives or hot croutons)

 In a large mixing bowl add tomatoes. Using hands (or potato masher), squash tomatoes into smaller pieces.  Set aside. 

In a sauté pan melt butter.  Add onions and sauté for 5 minutes or until soft but not brown.  Add tomatoes, including their liquid, to pan.  Add basil and stir to combine well.  Bring mixture to a boil; then reduce heat and simmer, covered, for 20 minutes.  Remove from heat and set aside to cool.  Transfer mixture to a food processor and puree.  Set aside.

In a small saucepan over medium heat, add cream and sugar and heat slightly, whisking often.  Pour in tomato mixture.  Stir to combine.  Continue to cook soup until heated through but do not boil. Remove from heat.   Add cognac, salt, and pepper.  Stir to combine.  

To serve, ladle soup into individual soup bowls.  Top with parsley, for garnish.  Serve warm. 

Makes 6 to 8 servings.

ETC:

Feel free to use fresh tomatoes in this recipe, if desired.  Substitute 5 to 6 whole, peeled tomatoes for a 14-ounce can and 10 to 12 for a 28-ounce can.

We served our tomato cognac soup and gourmet grilled cheese sandwiches at Tuesday Lunch at The Culinary Center, and an amazing Lavender Pound Cake for dessert (click here for the Lavender Pound Cake recipe).

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Find this and other CCKC favorite recipes in our cookbook

“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com

and in our retail store – “The Kitchen Shop.”™