For the Tomato Bisque: In a large soup pot
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
0 minutes. Serve with fresh tomato sauce.
Fresh Tomato Sauce:.
Prepare the
In a medium saucepan, bring broth to a boil & add the tortellini.
Reduce heat and simmer, uncovered, for 5 minutes.
In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
When smooth, return to the saucepan along with tomato soup; heat through.
Sprinkle with chives before serving.
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
o 350\u00b0.
Mix fresh tomato salsa and sour cream. Reserve
br>Add the minced fresh basil to the fresh tomato chunks. Stir to
For the Fresh Tomato Salsa, mix first 7 ingredients
Add tomato sauce to the bottom of
Combine the potatoes, tomato, carrot, onion, and bay leaves in a slow cooker. Place the chicken breasts atop the vegetables. Stir the tomato sauce, chicken broth, and Italian seasoning in a bowl; pour over the chicken breasts. Add water as needed to assure the chicken is completely covered. Cook on Low for 6 hours. Remove the chicken breasts and cut into bite sized chunks and return to slow cooker. Continue cooking until the vegetables are tender, another 1 to 2 hours.
Spread 2 slices of bread with mayonnaise.
Top with thin slices of Vidalia onion.
Cover onion with ripe tomato slices. Drizzle tomato slices with olive oil and season with salt and fresh ground black pepper to taste.
Slice into halves and serve.
In a medium bowl, combine tomatoes, bell pepper, basil, garlic, olive oil, salt and pepper. Cover and refrigerate 1 hour.
In a large saucepan filled with boiling salted water, cook linguine. Drain.
Toss pasta with tomato mixture and serve.
ach plate, and top with fresh tomato caper salsa.
owls and top with the fresh tomato and basil chicken.
Wash zucchini; cut off stems.
Cut each in half crosswise. In a small amount of boiling water with 1/2 teaspoon salt in a large saucepan, cook zucchini, covered, for 5 minutes, or until just tender.
Drain well; cool and scoop out seeds.
In skillet, melt butter.
Saute garlic until golden; lift out and discard. Add onion; saute, stirring, until golden.
Add tomato, rice, oregano, salt and cayenne.
Toss with fork to mix well.
Combine tomato, onion, sugar, vinegar, basil and salt in blender. Process until blended. With blender running, slowly add the combined oils.
Refrigerate.
Grease casserole dish.
Place a layer of parboiled zucchini, fresh tomato and onion.
Sprinkle salt, pepper, sugar and sharp cheese.
Continue layering and sprinkling until you have 3 layers. Bake, covered, for 45 minutes at 350\u00b0.
Heat oil in a pan.
Add cumin seeds and when they begin to change colour add onions and saute till well browned.
Add garlic paste and ginger paste and continue sauteing.
Add turmeric powder and mix.
Add tomatoes and stir.
Add fresh tomato puree and salt.
Mix and add red chilli powder, coriander powder, garam masala powder and saute till oil begins to separate.
Use or cool and store frozen.
he hash, sprinkle with the fresh tomato salsa and serve.
asil; stir.
Stir in tomato puree and beef stock slowly