Oven Roasted Tomato Bisque

Oven Roasted Tomato Bisque

• 2 lg cans (28oz) peeled whole tomatoes, drained and seeded (reserve 3 cups of liquid)
• 2 1/2 Tbs brown sugar
• 1 medium onion finely chopped
• 3 cups chicken broth
• 1/4 ts ground allspice
• 3 Tbs tomato paste
• 8oz thickening cream
• 1/4 cup or about 10 lg leaves basil leaves

Preheat oven to 450F. Line a cookie sheet with foil and spray with nonstick cooking spray.

Arrange seeded tomatoes in a single layer and sprinkle with the onion and brown sugar.

Bake for about 30 minutes or until all liquid is evaporated and tomatoes begin to color.

Allow to cool slightly, then remove from cookie sheet and put into a blender...Add a dash of chicken broth to help liquefy roasted toms...I do this usually in 2 small batches.

Combine liquefied toms, tomato paste, remaining chicken broth, reserved tomato liquid and allspice to crockpot and allow to cook on low for 8hrs (high for 4hrs)

I add my basil into a "tea ball" and drop into crockpot during the last hr..with 30minutes.

to go, finally add cream and mix well.

Serve with crusty bread and enjoy.


For our family this "soup" is the must have on our Thanksgiving day menu...It would just not be Thanksgiving around here without it...Even when we have eaten with friends in the past, my oldest daughter begs me to make it to take along...So of course I do *smiles*

This Years Menu

Oven Roasted Tomato Bisque

Hot bread rolls

Rotisserie Turkey Breast - Gravy

Oven roasted potatoes, carrots, Brussels sprouts and pumpkin

Broccoli in white cheese sauce

Green Bean Casserole
Baked Sweet Potato

Pecan Pie
(homemade by our neighbor Ms Lucille)
Hersey's Chocolate Pie

Crockpot meal - Braised Ribs in Tomato Gravy.

With the cooler weather moving in for most ppl in the northern hemisphere, it is time for some good old stick to your ribs, hearty meals....This recipe certainly fits the description, not to mention, what we are having for dinner tonight...I hope you try it and enjoy it as much as we do.

Kelsie

Braised Ribs in Tomato Gravy
Servings depends on size of rack of ribs…Average 2 or 3 ribs per person

Rack of Ribs ( Beef gives a good hearty flavor or you could use pork)
Salt – Pepper – All purpose seasoning
2 28oz Cans Crushed Tomatoes
2 large yellow onions (sliced thick)
2 or 3 smashed garlic gloves.
Mushrooms (prefer fresh but canned will do)
Olive Oil

2 cups of Cooked Rice...(cook this at the end to server with the ribs and gravy)

Cut ribs apart and rub down with salt, pepper and All purpose seasoning. In heavy pan ( I use cast iron) heat a dash of olive oil. In batches, sear ribs on all sides, placing in a platter when done.

Using same pan, lower heat and add another dash of olive oil, add sliced onion and garlic, cover and sweat for about 5 minutes. While the onions are sweating, peel mushrooms and cut in half. Increase heat and add mushrooms to onions and garlic, lightly brown.

Add onions, garlic and mushrooms to crockpot (or Dutch Oven)

Add 1 can of crushed tomatoes to the crockpot and stir in with other veggies.

Add Ribs crockpot and pour second can of crushed tomatoes over them to cover.

Cook on low for 6 to 8 hrs or on high for 4 hrs.

30minutes before it is ready, taste for flavor, if not rich enough (pork ribs give a milder flavor) add one packet of brown gravy mix to ¼ of water and make a paste, add to crockpot…Increase heat to high.

Serve over cooked fluffy white rice….You might need to serve biscuits or crusty bread on the side to sop up the delicious gravy.