Tomatoes Tomatoes Tomatoes Tomatoes Tomatoes Tomatoes  Tomatoes Tomatoes; Who doesn’t love them Tomatoes ? A fruit yet is always considered a vegetable, claims to be first used in Mexico and then spread worldwide, although if we look closely to any cuisine, tomato is mostly in all culinary, international dishes; except Mansaf 😉 but yeah, Tomatoes are mandatory, they come in soup, salad, appetizers, main dishes, drinks and dips.

Shopping for Tomatoes is no longer a one stop shop; instead you have varieties of tomato styles to select from. Around 7500 varieties of tomatoes are grown and to name some: slicing tomatoes, globe tomatoes, beefsteak tomatoes, paste tomatoes, pear tomatoes, cherry tomatoes, grape tomatoes, and campari tomatoes. Today China is marked to come first in producing Tomatoes, Turkey comes 4th, Egypt comes 5th and Mexico 10th, but in any mini market around the block, a tomato is there waiting to be picked up.

Benefits? Tomatoes contain lycopene which prevents prostate cancer, protects against UV rays, helps against sunburn and keeping the skin looking youthful. Tomatoes have double the normal Vitamin C, 40 times the normal Vitamin A, beta-carotene, vitamin E,  and high level of anthocyanin. How much more do you now love tomatoes? 🙂

At SUZIE|S KITCHEN we are all fans of her famous cream of tomato soup, trust me when I say you will love it, so here is her secret ingredients and recipe to making tomato soup.

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SUZIE|S KITCHEN

Makes enough for 8 to 10 people – 1/2 total time required

Ingredients

1tablespoon of butter

1tablespoon of flour

1tablespoon of olive oil

1 liter of tomato juice

2 cups of water

1/2 bag of onion soup

1teaspoon sugar

1/2tablespoon of salt

Pinch of black pepper

Pinch of crushed red pepper

Hand-full of basil

4 coves of garlic

1tablespoon of shredded fresh ginger

2tablespoons of finally chopped celery

3tablespoons of oats

2tablespoon of tomato paste

1/2squeezed fresh lemon juice

20cl cooking cream

 

Recipe

1. In an electric mixture, mix the garlic, basil and ginger until soft and crushed.
2. Using a large sauce pan over medium heat, add the butter, flour, olive oil and stir.
3. Add tomato juice, water and stir.
4. Add the onion soup, sugar, salt, pepper, red pepper, and garlic mixture.
5. Add the celery and stir very well until soup is boiling.
6. Once you see it boil, add the oats, tomato paste (you can discard the paste if your soup is looking too red already)
7. Add in the lemon juice and leave to boil for 10 minutes.
8. Last, add the cooking cream and stir for about 3-5 minutes.
9. Soup should be ready to serve.

Bon Appétit – Sahein