Tag Archives: Tomato

Chip & Dip Patties


These patties have salsa mixed into them before they are coated in tortilla chips.  They are great with or without a bun.  I found a tasty fresh tomatillo salsa at a local store to make these with.


1 lb Ground Beef
1/4 Cup & 2 Tablespoons Tomatillo Salsa
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 Cups Tortilla Chips, crushed
2 Tomatoes, chopped
1 Avocado, chopped
1 Tablespoon Olive Oil



Combine the beef, 1/4 Cup salsa, salt and pepper together in a large bowl.  Form into 4 patties and coat in the crushed tortilla chips.

Cook the patties in a large skillet over medium-low heat.  Cook to desired doneness, flipping once during cooking.

While the patties are cooking, prepare the topping by combining the tomatoes, avocado, olive oil and remaining salsa.  Season with salt and pepper to taste.

Serve the patties with the avocado salsa on top.


Yield: 4 Servings


-Recipe from Rachael Ray Magazine-

Roasted Tomato & Pumpkin Soup

Here is a good way to use up some leftover pumpkin puree.  Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat.  They do look pretty though!


2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree


Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.

Place the tomato chunks, garlic and onion on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes.

Transfer the roasted tomatoes, garlic and onions to a large soup pot.  Add the chicken stock, bay leaves, basil and pumpkin puree.  Bring to a bubble, reduce heat and simmer for about 15 minutes.

Remove the bay leaves.  Puree until smooth with an immersion blender.  Adjust seasonings with salt & pepper if needed.

Serves: 4

Drunken Sloppy Joes

I wasn’t exactly planning on making sloppy joes with beer, but I didn’t have enough tomato sauce so I have to make a substitute.  These ended up being a really good creation!


1 Tablespoon Extra Virgin Olive Oil
1 ¼ lbs Ground Beef
1 Red Bell Pepper, chopped
1 Onion, chopped
Salt & Pepper
1 (8oz) Can Tomato Sauce
1 Cup Dark Beer (I used Black Butte Porter)
2 Tablespoons Worcestershire Sauce
1 Tablespoons Chilli Powder
4 Buns
Pickles, for topping
Shredded Cheddar Cheese, for topping

Heat the olive oil in a large skillet over medium high heat.  Once hot, add the beef and cook until browned.  Add the bell pepper and onion, cooking about 3-5 minutes to soften.  Season with salt and pepper.

Add the tomato sauce, beer, worcestershire sauce and chilli powder.  Bring to a bubble and let it boil for a few minutes to reduce into a thickened sauce.  Lower to a simmer for about 5 minutes, or until you are ready to eat.

Lightly toast the buns under the broiler.  Keep a close eye on them because this will only take a minute.

To serve, scoop some of the sloppy joe sauce onto the bottom bun.  Top with pickles and cheese and the bun top.

Serves: 4

Avodaco, Tomato and Bacon Salsa


This salsa is amazing!  I brought it to my Tuesday night Bible study instead of a salad last week.  Everyone loved it and ate every last bite!  This recipe came from a Sandra Lee magazine, but I did made a couple small changes.

4 Avocados, chopped
3 Small Tomatoes, chopped
Juice of 1 Lemon
Handful of Cilantro, chopped
Salt & Pepper, to taste
2 Bacon Sliced, cooked and crumbled
Tortilla Chips, for serving

Gently stir together all ingredients, except for the tortilla chips.  Cover and refrigerate for at least 10 minutes.

Serve with tortilla chips.

Roasted Tomato Soup

I’ve never really been a huge fan of tomato soup, but this was delish!  This recipe comes from another of my favorite cooks, Tyler Florence from the Food Network.

2 ½ lbs tomatoes, cut into large chunks
6 cloves garlic, peeled
1 onion, sliced
½ cup Extra-Virgin Olive Oil
salt & pepper
3 cups chicken stock
2 bay leaves
2 Tbsp butter
2 Tbsp dried basil
½ cup milk

Preheat oven to 450°F.

On a baking sheet, combine the tomatoes, garlic, onion, olive oil and season with salt and pepper.  Roast until caramelized, about 30 minutes.

Place the roasted tomatoes, onions and garlic in a large soup pot with chicken stock, bay leaves, butter and basil.  Bring to a boil, reduce heat and simmer until reduced by a third, about 15 minutes.

Remove bay leaves.  Puree soup with an immersion blender until smooth.  Stir in the milk and season with salt and pepper to taste.

Veggie Lasagna

I made this recipe for a friend that was looking for a veggie lasagna.  Hope you like it!

1 lb butternut squash
¾ cup vegetable stock
2 Tbsp Extra-Virgin Olive Oil
1 eggplant, chopped into 1 inch chunks
2 cups shredded carrots (about 5 carrots)
2 cloves garlic, grated
1 large onion, chopped
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 Tbsp basil
salt & pepper
1 ½ cups Parmesan cheese
1 cup Monterey Jack cheese
1 box no boil lasagna noodles

Preheat oven to 400°F.

Cut the butternut squash in half and scoop out the seeds.  A grapefruit spoon works well for this.  Place cut side down in a baking dish and roast until the squash is soft, about 45 minutes.  Scoop the flesh out of the squash and place in a food processor.  Add the vegetable stock to the food processor and puree until smooth.  Season with salt and pepper.

While the squash is roasting, prepare the eggplant filling.  Heat the olive oil in a large skillet over medium-high heat.  Add eggplant, carrots, garlic and onion.  Cook until softened, about 7 minutes.  Add diced tomatoes, tomato sauce, basil and season with salt and pepper.

Layer the lasagna in a 9×13 inch dish in this order:

1 cup of the eggplant filling
4 sheets lasagna noodles
1/2 of the remaining eggplant filling
1/2 cup Parmesan cheese
4 sheets lasagna noodles
1/2 squash puree
remaining eggplant filling
1/2 cup Parmesan cheese
4 sheets lasagna noodles
remaining squash puree
last 4 sheets lasagna noodles
1 cup Monterey Jack cheese
1/2 cup Parmesan cheese

Cover with foil and bake for 30 minutes.  Remove foil and bake for 15 more minutes.  The filling should be bubbly and the top browned.  Let sit for a few minutes before slicing.