Tomato Florentine Food

TOMATO FLORENTINE SOUP

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

TOMATOES FLORENTINE

Steps:

• Cut a slice from top or each tomato.
• Scoop out pulp to halfway down tomato and save for sauce or soup.
• In a frypan, melt butter.
• Stir in onion and garlic, cook over medium heat until tender.
• Stir in spinach, milk,and salt and pepper to taste.
• Spoon mixture into tomatoes and arrange in ovenproof serving dish or on baking sheet.
• topping: Combine bread crumbs, parsley and cheese, sprinkle over top of tomatoes.
• Bake in 400 degrees oven for 20 minutes or until heated through.

TOMATO FLORENTINE SOUP

Steps:

• Heat olive oil over high heat in a large soup pot.
• Add the onion, celery, and carrots; saute until the onions turn clear.
• Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
• Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
• Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.

TOMATO FLORENTINE SOUP WITH PASTA

Steps:

• Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
• Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
• Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
• Stir in spinach. Heat through.
• Serve with grated Parmesan cheese if desired.

TOMATO FLORENTINE SOUP I

Steps:

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.

ITALIAN TOMATO FLORENTINE SOUP

Steps:

• Heat the oil in a heavy saucepan.
• Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
• Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
• Reduce the heat and simmer 35 minutes.
• Add the prosciutto and simmer 10 minutes longer.
• Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
• Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
• Leftovers are even better the second day, and freeze well.

LIKE ZIO'S TOMATO FLORENTINE SOUP

Steps:

• Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
• Sauté onions in 2 tablespoons butter over medium heat until golden brown.
• Add garlic and continue to sauté 1-2 minutes.
• Remove mixture from heat and pure in food processor.
• Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
• In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
• Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
• Simmer 15 minutes.
• Whisk in roux and simmer an additional 30 minutes over medium-low heat.
• Whisk in cream.
• Add spinach.
• Serve immediately or cool and refrigerate.

TOMATO FLORENTINE QUICHE

Steps:

• Combine tomatos and breadcrumbs in a large bowl.
• Add spinach, eggs, half and half, and next five ingredients and mix.
• Spoon mixture into pie crust.
• Bake at 350 for 50 to 60 minutes (you might want to cover it about 3/4 the way through).

FLORENTINE TOMATO SOUP

Steps:

• In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
• Stir in spinach and cook 5 to 7 minutes more.