Dinner From the Garden

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Roasted Tomato & Garlic Soup with Basil

Roasted Zucchini Fritatta

Wheat Berry Salad

Roasted Tomato & Garlic Soup with Basil

For the soup:

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
* sugar

For the bruschetta:

1 loaf country-style bread
Extra-virgin olive oil
Salt

Preheat the oven to 500 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. * Taste the soup! If it is too tangy, add a tablespoon of sugar at a time until you get the desired taste. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

Roasted Zucchini Fritatta

1 pound small zucchini
1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves, roughly chopped
7 eggs, lightly beaten
1/2 cup fontina or provolone cheese, grated
8 slices country-style bread
Red pepper flakes, to taste, optional
2 vine-ripe tomatoes

Preheat broiler.

Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick.

Stir the zucchini and basil into the beaten eggs. Season with salt and pepper.

Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature.

Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp.

Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.

Wheat Berry Salad

1 cup wheat berries
1 red pepper, chopped
1/2 red onion, chopped
2-3 carrots, peeled and chopped
1/2c parsley, chopped
Salt & pepper
Extra virgin olive oil
Balsamic vinegar

Boil the wheat berries in a pot of water for 50 minutes, or until chewy tender. Drain. Mix with the remaining ingredients (adding as much oil & vinegar as you'd like). Serve warm or cold.