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Tomato Recipes

Makes four servings Soup 2 pounds Florida tomatoes 3 medium onions cut into halves 6 garlic cloves 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 can (13 ounces) ready-to-serve chicken broth Bread Bowls 4 large (5-inch) Kaiser rolls 1 cup cubed Muenster cheese Basil or parsley for garnish

Use tomatoes held at room temperature until fully ripe; core and cut into halves. Preheat broiler. On shallow pan, arrange tomato and onion halves cut side down. Place garlic cloves around vegetables. In a cup, mix oil, vinegar, sugar, salt and pepper. Brush over vegetables, coating completely. Broil 3-4 inches from heat source until lightly charred, 10-15 minutes, removing garlic cloves as they brown and soften, and turning pan around for even cooking. Turn vegetables over and broil until lightly charred and tender, about 10-15 minutes longer. Remove pan from broiler and cool; peel skins from tomatoes. In food processor or blender, puree tomatoes, onions and garlic with pan juices until fairly smooth. Pour into medium saucepan; stir in chicken broth. Bring to a boil; reduce heat to medium-low. Cover and simmer to blend flavors, about 10 minutes. Remove from heat but keep warm. To make bread bowls: preheat oven to 400 degrees. Using sharp knife, cut off top of each roll. Pull out soft centers, leaving 1/2-inch-thick shells; discard soft bread. Reserve tops. Place bowls and tops on baking sheet. Bake until crisp, about 5-8 minutes, turning once. To serve, place rolls in soup plates. Ladle hot soup into and around bowls. Top with cheese cubes. Garnish with basil or parsley, if desired. Serve immediately.