Tag Archives: tomato

Tomato Basil Parmesan Soup

It’s funny; I was never a big soup eater. When I heard the words ‘Tomato Soup’, the first thing that popped in my mind was the Campbell Soup can. When I think of the Campbell Soup can, I think of processed, salty, fake food people eat that can’t cook (sorry if I offend anyone!). So now that I’m on my meal planning kick and am trying to cook a batch of soup every week or every two weeks, I am trying new things – like this Tomato Basil Parmesan soup. Mr. P. exclaimed with excitement, ‘This may be my new favorite dish!” I also made this soup on Sunday night – well the first half anyways. Enjoy!

Tomato Basil Parmesan Soup


2 – 14 oz cans diced tomatoes
1 cup finely chopped carrots
1 cup finely chopped onions
1 T fresh oregano
1/4 cup fresh basil
4 cups chicken broth
½ tsp bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
salt & pepper


Add tomatoes to a large pot. Add carrots and onions.

Stir in the chicken stock, oregano, basil, and bay leaf.

Cover and cook on low for 2 hours. Then treat yourself to a little snack like I did – prosciutto and bread. Delish.

At this point, this is when I let it cool and stuck it in the refrigerator for 2 days.

When I was ready to finish cooking…
About 15 minutes before serving melt butter over low heat in a skillet Add flour slowly. Stir constantly with a whisk.

Slowly stir in 1 cup hot soup.

Add another 3 cups and stir until smooth. 

Add all back into the large pot.

Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed.

Cover and cook on low for another 5 minutes  or until ready to serve.




Summer in January

I love the combination of fresh tomatoes, cucumbers and olive oil. In the summer I love making this kind of salad. A couple weeks ago I saw Rachel Ray making Panzanella. I never thought of adding bread to this kind of salad, but I do always end up dipping my bread in the tomato and olive oil juices of my salad, so I knew the combination would be great. Plus, I always have stale bread lying around. This kind o f salad goes really well with fish. I made it with my broiled salmon dish. Hope you like!


Serves 3

3 vine-ripened tomatoes
1 cucumber
3 heaping tablespoons of Extra virgin olive oil
3 big basil leaves
Stale Italian bread
salt and pepper as desired


Start by chopping up tomatoes and cucumbers into chunks.

Add them to a large bowl. Add about 3 tablespoons of olive oil and mix up. It should be nice and wet.

Chop up the basil leaves and add those.

On a cutting board, dice up bread. If it’s really stale and hard, you can soak the bread in water for a few minutes.

Add to the bowl and mix with the tomatoes and cucumbers. Make sure everything is nice and wet. Add more olive oil if it’s not wet enough. Season with salt and pepper as desired.

Goes great with salmon or as a stand alone dish!


I Could Eat This Every Night

So my Mama might not be able to cook eggs or steak all that well, but she sure can make the yummiest dish of pasta. In fact, most of the women in my family can. My aunt and grandmother had the most amazing sauce. I always thought it involved all these complicated ingredients and steps, but it’s really super simple. I must be honest though, even though this recipe can be followed step by step, it’ll never come out quite as good as theirs. I’m sorry, I’ve tried. BUT practice and it’ll keep improving, I promise.

Tomato Sauce

Tomato Sauce

Servings: 3

1 can of pureed tomato sauce (I like Pastene, low sodium)
2 large garlic cloves
olive oil
1 carrot
black pepper
fresh basil

Saute pressed garlic cloves in olive oil over medium heat in a large pot. When the garlic turns a golden color, add full can of tomato sauce. Then take the can and walk over to your faucet–fill the can halfway up with water. Add to the sauce. Add full (cleaned please!) carrot, and a few big leaves of basil. Crack some pepper as well. If you like to add salt, by all means add it. (I try to not use salt at all when I cook.)

Stir and simmer on low/medium heat for about 45 minutes. The sauce should thicken a bit as the water evaporates.

In another large pot, boil any kind of pasta you like. Drain and add your yummy sauce. Top with your favorite cheese–mine is Romano! Yum!

Want to add some meatballs to your sauce? Check back for my recipe!


Like a Big-a Pizza Pie

Hands down, this is one of my favorite foods to eat: Pizza!

Why? Well, let’s start at the edge and work our way in.

First there’s the crust: though not my favorite part of the slice, I do appreciate a good crispy crust on the outside and soft and chewy inside. Sometimes I like to season my crust or dip it in oil. Next we have the tomato sauce.  love tomatoes. Nice and C-H-U-N-K-Y. I don’t like too many seasonings in my sauce either. I want to taste those fresh tomatoes. Now to the dairy. Mozzzzzzzarellllllla. Whoever  came up with the word mozzarella was very clever. The double “z” and “l” are symbolic of the gooey stringiness I just love. Toppings.  I’m not really into that many toppings on my pizza. Surprising, I know. BUT, there are not many that I won’t eat either.

So whats my favorite part of the pizza. Right in the middle baby. That triangle tip. I even go as far as eating my slices backwards sometimes leaving the tip as the last flavor on my taste buds.

Now for a fun fact!
Everyone in the United States eats about 23 lbs., or 46 slices, every year. That’s a lot of pizza!

Do you have a favorite pizza topping, or are you like me and like it plain? Leave a comment.



Source: The North End Italian Cookbook, Marguerite DiMino Buonopane
Makes about 2 big pizza pies

First, let me say that I rarely make my own crust. When it’s pizza night, it means I had a busy day at work and want to make something homemade but fast and easy. I usually just buy some raw dough at the supermarket. It’s very yummy and awesomely convenient. BUT, since this is a food and recipe blog I will give you the dough recipe I have made and really like!


3/4 cup of lukewarm water
1 package dry yeast
1/8 tsp sugar
3 cups unbleached flour
1 tsp salt
1/4 cup olive oil
vegetable oil


Place the lukewarm water in a small bowl and sprinkle yeast and sugar on top of it. Set aside for 10-15 minutes in a warm place. After 10-15 minutes you should see a foam has formed on top.

In another bowl, combine 1 cup of flour and a teaspoon of salt.

Add the olive oil to the yeast mixture and pour it over the bowl of flour. Gradually add a second cup of flour. Stir it with a wooden spoon. When it is no longer very sticky, put it on a floured wooden board to knead.

A little at a time, knead the rest of the flour into the dough. It should be smooth and elastic (about 10 minutes of kneading).

Coat a bowl with vegetable oil and place dough inside. Make sure to use a bowl bigger than the ball of dough since it will rise. Cover the bowl with plastic wrap and put in a warm place for about 45 minutes. It should have doubled in size.  To rest for readiness, poke the dough with 2 fingers. If the impression remains, it is ready.



1 14 oz can of tomato sauce (I like Pastene, chunky, and un-salted)
1.5-2 tbsp of olive oil
2 garlic cloves, pressed
2 tbsp of dried oregano flakes
fresh ground pepper
basil leaves, chopped into small pieces


Mix all ingredients together in a medium size bowl.  (That was easy!)

Now for the assembly!

Preheat your oven to 375 degrees.  Spray your pizza pan with cooking oil (I use Pam). If you like, you can add cornmeal to the pan. Just spread it evenly across, but don’t use too much!

Take your dough and start punching it (that’s right, take out your anger!) Start stretching it in your hands, while rotating around. You want to make sure to keep that round shape. When you get a good size, arrange it on your pizza pan. Go ahead and try to shape it out on your pan some more. You don’t need to fill out the whole pan.

When you’ve got a shape you like, take about 1 tbsp of olive oil and rub in all over your dough. Add the pizza sauce to the middle and scatter across the dough, leave about an inch from the edge for your crust.

Put the pizza in the oven and let cook for about 10-15 minutes. Take the pizza out and add your toppings and mozzarella. Have fun with it!

If you like at this point, you can season your crust. I usually like to add a hint of garlic. Spray the crust with some Pam to get it wet. You can take a clove of garlic and rub it/scrape it on the crust. Or if you’re in a rush, sprinkle some garlic powder over it.

Place your pizza back in the oven for another 10 minutes. Ovens do vary, so take out your pizza and test it out. If you like your crust crispy, get a spatula and lift up the crust. You want the bottom to be a nice light brown color.

When the pizza is done, remove from the oven and let it sit for 5 minutes or so. Slice up and enjoy!!! Even better? Make some extra and freeze it for another night.

… That’s amore!!!

What is your favorite pizza topping?