I saw a video online someplace (I want to say Facebook, but it could have been on Reddit too), and it showed how to make tomato bisque using freshly roasted tomatoes.
I was excited to try it since we’ve been getting tons of big tomatoes in our CSA box over the past two weeks and I had them sitting on the counter.
This recipe is simple, but it does involve a few steps and does take some time.
It’s worth it in my opinion.
Roasted Onion and Caramelized Onion Bisque
8-10 Tomatoes, tops cut off. If the tomatoes are not a uniform size, cut them in half /into large uniform hunks
1 large onion, chopped
2 cloves of garlic, diced
2 tablespoons avocado oil
2 tablespoons butter
1 can (approx 16 oz) chicken or veggie stock
1 Teaspoon each: Basil, Rosemary
1 bay leaf
1 cup half and half
dash red pepper flakes (optional)
Preheat Oven to 425 degrees. Place tomatoes/tomato hunks on an oiled-up baking sheet. Brush tomatoes with oil and a sprinkle of salt and pepper.
Roast tomatoes for 35-45 minutes.
While tomatoes are roasting, melt butter in a stockpot, and over medium/low heat saute onions. in the last 10 minutes of cooking the onions, add the garlic and stir frequently to keep from burning. You will need to stir frequently.
Place tomatoes in with onions, and add stock, and all herbs/seasonings, EXCEPT the bay leaf and red pepper.
This recipe is dead simple and so tasty! The best part is you can use any kind of Dinner sausage you want. We used Italian Sausages (made with pork), but you can use whatever you like (including veggie sausages if you are meatless).
You can use fresh or frozen peppers and onions (Yes, you can buy frozen peppers and onions at the store- They are often branded as “Fajita Mix”), it’s really up to you.
And you can load your yumminess onto a hoagie roll, top with cheese and chow down, or top a bed of pasta or Zoodles- It’s really up to you.
The best part is this recipe makes a lot, so there are always leftovers!
Sausage and Peppers Makes 6-8 servings
1 Package Dinner Sausages (Italian or your choice)
This recipe is dead simple. Make it as complicated as you want. Use jarred sauce, make your own from scratch, or take a jar of sauce and church it up yourself. Whatever.
Frozen pasta, fresh pasta, heck, you can even use the shell stable/dried tortellini. You could use ravioli if you wanted.
You can make this Vegetarian, Vegan, Chock Full o’ Meat, Gluten-Free, it’s up to you.
This is one of those recipes that’s a big hit at potlucks too. It’s pretty inexpensive, and we always have the ingredients in one form or another to make a batch.
6-8 cups of Red Pasta Sauce. I usually make a big batch of this sauce and portion some out just for this recipe. If you use jarred sauce, I recommend you add 3-4 cups of veggies (carrots, onions, celery, bell peppers, zucchini, chopped/diced tomatoes, etc.)
22-30 ounces of Tortellini/Ravioli, cooked per the package directions (this will probably take a couple packages)
2 Cups Italian Cheese blend
Cook the pasta per the package directions. Drain.
Pour pasta sauce into a baking dish (I use a 9×13), toss cooked pasta in sauce.
Sprinkle cheese on top.
Bake at 350 degrees for 30-ish minutes until food is bubbly, and cheese is brown and delicious looking.
Serve with hot French Bread or Garlic Bread and a green salad.
This serves 8-10 people as a main.
If you are vegan, substitute in filled pasta and cheese that works for you.