Monday, August 25, 2014

Garden veggie tomato soup & pasta

I served this with honey beer bread & was delish!!! Everyone loved it & used up garden veggies.

Put onions cut up on bottom of cooking sheet. Put cut up tomatoes on top. Roast 350 degrees 20 minutes. Add garlic, 2 cloves chopped to top, salt/pepper & some cooking sherry. Continue roasting until tender. Put roasted mixture into food processor with some rosemary seasoning & crust bread. Blend until chunky/soupy. Pour into dish. 

For pasta i sautéed corn & cherry tomatoes with butter & broth. Season with salt/pepper & add chopped fresh basil. Add cooked pasta, toss & add shaved parmesan cheese. Serve with homemade beer bread, or crusty loaf & real butter. Enjoy! 

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