It’s almost November, but you may still have some leftover tomatoes from the summer! Jason Michael Thomas, chef and owner of Urban Awareness Gardens, has two recipes to put them to great use. Today he made Heirloom Tomato Jam and Heirloom Tomato Bisque.
For more from Jason visit, jasonmichaelthomas.myshopify.com.
Carmel Firefighter Tim Griffin was on Indy Style on Tuesday to share a recipe for cold days!
Here are his recipes for tomato soup and grilled cheese:
Oven Roasted Tomato Bisque
Ingredients
- 3 cloves of garlic
- 6 whole ripe tomatoes
- 1 cup V8
- 1 cup half-and-half
- 1 cup chicken broth
- 1 onion
- 1 scallion
- 1 tablespoon tomato paste
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
- Paprika to taste
- Rosemary to taste
- Pinch cayenne pepper
Directions
In a cast iron skillet, sauté three whole garlic cloves in butter. When lightly browned, drain and set aside the garlic in a separate bowl for later. Sauté onions and scallion in the skillet. Rough chop the tomatoes and sear them in the skillet with the onion and scallion. Add salt, pepper, paprika, rosemary and cayenne to the seared tomatoes in the skillet. After 10 minutes in the pan, put the skillet in the oven to stew for 20 minutes. Remove skillet from oven and pour contents into soup pot. Add V8, half and half, and chicken broth to soup pot. Add two cloves of garlic and butter to soup pot. Emulsify in pot until blended (or pour contents into a blender and blend) until creamy. Simmer in pot until warm. Add any additional salt, pepper, or rosemary to taste.
Gourmet Grilled Cheeses
1. Rye Bread Grilled Cheese
Ingredients
- Rye bread loaf
- Sliced Havarti cheese
- Sliced Gouda cheese
- Sliced baby swiss cheese
- Mayonnaise
- 6 mushrooms chopped
- 1/2 onion, chopped
Directions
Sauté onions and mushrooms together in a pan. Spread mayonnaise on one side of two slices of rye bread. Place slice of Havarti and slice of Gouda on un-mayo side. Add sautéed mushrooms and onions. Add slice of Swiss and a second slice of Gouda. Place second slice of bread, un-mayo side up to make a sandwich. Fry in a greased pan until golden brown on both sides.
2. Marbled Rye Gouda Bacon Grilled Cheese
Ingredients
- Marbled Rye Bread Loaf
- Sliced Muenster cheese
- Sliced gouda cheese
- Mayonnaise
- ½ cup bacon crumbles
- Dollop of Dijon mustard
Directions
Spread mayonnaise on one side of two sliced of marbled Rye bread. Add slice of gouda cheese and slice of muenster cheese. Sprinkle on bacon crumbles. Add second slice of gouda. Spread Dijon mustard on top of gouda. To with mayo side of the bread. Fry in a greased pan until golden brown on both sides.