By Vanessa Richins

In this weather, I find my thoughts turning towards soup.

It’s an easy meal that will warm your stomach on a wintry day.

Years ago, I started making taco soup in my slow cooker.

It made life that much better for a working girl - I could just throw everything together in the morning and come home to a piping hot dinner.

Tomatoes were a main star of the dish, as well as beans. You can leave it as a vegetarian soup, or add meats such as ground beef or chicken. The last time I made this, I added buffalo steaks, which are a lean meat.

The amount of ingredients varies by the size of the crockpot. I believe my large one holds 6 quarts. You can easily add another can of tomatoes or beans as needed, or use less if you have a smaller pot. I cook by just throwing things together, and so should you with this recipe!

• 2 large cans tomatoes (buy the kind with peppers and cilantro, if available)
• 3 small cans beans (any variety, drained. I often use black, red and kidney beans)
• 1 large can of hominy (found in the Hispanic section)
• 1-2 packets taco seasoning.
• 1 pound meat, if desired
• Sour cream
• Cheese
• Tortilla chips

Combine all ingredients in the slow cooker. Cook on low for 6-8 hours. If using meat, use a fork to break up the meat, which should be very tender at this point. Serve topped with sour cream, cheese and tortilla chips.

By Vanessa Richins,

We’re familiar with so many different tomato dishes and products - BLT’s, ketchup, tomato sauces, and so much more.

I’ve always had an adventurous palate, so I love trying new foods.

Here’s three different tomato dishes that are a little off the beaten path.

I’m especially fascinated by the tomato eclairs, since I have only had a sweet version.

Tomato Eclairs

I took an advanced baking class in community college. One of the pastries I learned to make was eclairs. They’re not too hard to make. You just mix up flour, butter, eggs and salt in a saucepan, then bake them in the oven. I’ve always made a sweet cream or custard, as well as frosting with chocolate sometimes.

The recipe from the New York Times takes eclairs in a savory direction. Tomatoes are blended into the initial eclair batter before baking. Ricotta and basil are transformed into a delicious filling. I am going to have to try this recipe soon!

Tomato Jam

I suppose the idea Read the rest of this entry »

By Vanessa Richins

I don’t ever recall having tomato soup when I was growing up.

I was missing out!

Tomato soup and a grilled cheese sandwich is a warm and hearty treat for a wintry day, yet still not too heavy for a summer meal.

What’s your favorite kind of tomato soup? I’ve found some lovely recipes to share today. There’s even a recipe for a cake using tomato soup.

Chilled Tomato, Peach and Ginger Soup

This recipe was adapted by the Associated Press from a cookbook called “The Modern Vegetarian” by Maria Elia. I’m a big fan of ginger - it brings a distinctive tang to a dish. It will balance with the sweet of the peach. Since this soup is chilled, it’s especially suited for summer.

Egyptian Tomato Soup

Worth the Whisk has reconstructed a tomato soup that the author ate while in Egypt. It features chili powder, paprika, lime juice and pimientos. I’ve never been to Egypt, so I will sample this soup in the meantime.

Green Tomato Soup

Here’s yet another use for Read the rest of this entry »

By Vanessa Richins

When I was attending community college, my favorite class was Italian Cooking.

A friend from high school happened to sign up for the same class, and we had many adventures together, whether it was a hand mixer that sparked or accidentally using up all of the good Parmesan.

Since then I’ve been fond of trying as many different Italian foods as possible.  The day that a little Italian deli opened near my house.  I’ve spent as much as $26/pound for a good imported Italian cheese.

The inspiration for this sandwich comes from my local airport, of all places.  While I was waiting for a plane, I decided to grab a sandwich at Granato’s.  The result was simple but delicious.

Ingredients:

• 1 small ciabatta (an Italian bread often used to make sandwiches)
• 1 tomato (homegrown beefsteak is best)
• 1 ball of Read the rest of this entry »
  
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By Vanessa Richins

One of my favorite hobbies (besides my number one passion - gardening - of course!) is cooking from scratch.

When I was in community college, I took some cooking classes.

Italian cooking still reigns as my favorite course.

Many nights I will make my own tomato sauce to go with pasta. It makes an easy dish to serve to my friends.

However, people run into a problem if they ask for my recipe. I don’t use one - I just throw together whatever sounds good that day. It usually works out quite well.

Today I will describe my “recipe” on how to throw together your own tomato sauce.

It all begins with the tomatoes, of course. Paste tomatoes like Roma will make the best sauce. It will be especially flavorful if you use one of the heirloom varieties. Each tomato will make about 1/5 cup of sauce, so figure out how many you will need. I like to leave the Read the rest of this entry »

By Vanessa Richins

White Flower Farms is well known for its perennial plants.

However, this year they are focusing more on edible plants.

In the starring role — tomatoes.

The Great Tomato Celebration of 2009 will return this year, with the addition of a recipe contest.

As an article in the Hartford Courant explains, “Why the emphasis on tomatoes?

Barbara Pierson, the farm’s nursery manager and spokeswoman, says Read the rest of this entry »