Tomatoclamsoup Recipes

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

Steps:

• Preheat oven to 450 degrees F.
• Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
• Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Steps:

• Heat oil in a large soup pot over medium heat.
• Lower the heat and add onion and garlic.
• Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
• Stir in basil, oregano, broth, spinach and tomatoes.
• Cook through on low 5-10 minutes, or simmered up to 1 hour.
• Add the clams and cooked pasta, heat for 3 minutes and serve.

Steps:

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Steps:

• Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
• Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
• Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
• Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
• Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.

Steps:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

Steps:

• Saute Onions for a few minutes, then add minced garlic.
• Add Whole Tomatoes (crush by hand first if you like), all of the seasonings, except the Bay Leaves.
• Bring to a boil and reduce to medium-low heat for 15 minutes.
• Add a tiny bit of the reserved Tomato liquid& Clam liquid and let it reduce.
• Do this a few times to let the flavours concentrate.
• I do it 3 or 4 times.
• Add the Clams and Bay leaves and bring to boil, then reducing heat again to medium-low.
• Cook for another 15-20 minutes.
• Add Shrimp and cook for 10 minutes more.