Best Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque Recipes

YELLOW PEAR TOMATO PRESERVES

Yellow Pear Tomato Preserves image

Make and share this Yellow Pear Tomato Preserves recipe from Food.com.

Provided by Mysterygirl

Categories Fruit

Time 1h15m

Yield 5 half pint jars

Number Of Ingredients 5

Ingredients

8 cups yellow pear tomatoes
1 lemon
3 cups sugar
1 teaspoon salt
4 tablespoons gingerroot or 4 tablespoons thinly sliced candied ginger

Steps:

Wash& dry tomatoes.
Cut a thin slice from blossom end and press out seeds and discard.
Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
Boil for about 40 minutes.
Add thinly sliced lemon and minced or sliced ginger.
Boil about 10 minutes longer.
Pour into hot jars and seal at once.

YELLOW PEAR TOMATO SALSA

Yellow Pear Tomato Salsa image

This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the yellow pears. This salsa is mild, yet flavorful, and can be spiced up with the addition of more jalapeno peppers.

Provided by Hautemaman

Categories Vegetable

Time 20m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups yellow pear tomatoes, chopped
1 large tomatoes, chopped
1/2 vidalia onion, diced
2 garlic cloves, pressed
1/2 cup fresh cilantro, chopped
2 jalapenos, seeds removed, chopped
2 tablespoons lime juice
salt and pepper

Steps:

Combine all ingredients.
Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 31.1, Fat 0.3, SaturatedFat 0.1, Sodium 20.1, Carbohydrate 6.9, Fiber 1.5, Sugar 2.2, Protein 1.5

CHUNKY TOMATO-BASIL BISQUE

Chunky Tomato-Basil Bisque image

My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. -Veronique Deblois, Mine Hill, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

6 celery ribs, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream

Steps:

In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

Nutrition Facts : Calories 383 calories, Fat 36g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 1214mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein.

ROASTED TOMATO BISQUE

Roasted Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream

Steps:

Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.