Cooking with Christy – Tomato Edition

In addition to many other things, 2020 was also not such a great year for tomato growing.  Even one of our resident super-gardener, Gil, said it wasn’t a good tomato year.  Despite this he brought in a box of tomatoes that would make most people think that it must have been a good tomato year.

So many tomatoes!

Here are some great ways to use them to create delicousness…

Smokey Tomato, Basil and Red Pepper Soup


6 tomatoes

2 red pepper

15 basil leaves

1 medium onion

2 cloves garlic

2-3 cups chicken or vegetable stock

Salt and Pepper to taste

¼-½ cup whipping cream

½ tbsp oil or butter




Grill tomatoes and red peppers on bbq (mine is charcoal so it gets extra smokey), set aside to cool.


Chop onions and garlic.  Heat oil/butter in a big pot then saute onions and garlic.  Peel tomatoes and squish them into the pot.  Chop peppers and finely chop basil and then add them to the tomatoes.  Add stock, bring to a boil over high heat.  Lower heat and continue to simmer for 30 minutes.   Remove from heat and allow to cool for at least 10 minutes (longer if using a traditional blender instead of a handheld)

Handheld blender:  stick that sucker in the pot and push the go button. Blend until smooth.

Traditional blender:  Blend in batches until it is all smooth

Add salt and pepper to taste and stir in cream.  Enjoy!


Caprese Salad


1 tomato

2-3 basil leaves

2 small bocconcini balls (or a bunch of the pearl size)

1-2 tbs of your favourite balsamic vinegar (I used the Black Cherry from Olive the Best in Port Moody)

Salt and pepper to taste




It’s a salad.  Cut everything up to your preferred shapes and sizes, put on a plate and add vinegar and seasonings 🙂


Roasted Tomato Sauce


25 tomatoes

2 onions

3 cloves garlic

6 basil leaves (or 1 tbsp dried basil or oregano or italian seasoning)

3 cloves garlic

Salt and pepper to taste


Core tomatoes, chop onions into quarters and remove peels, peel garlic.  Place tomatoes, onions and garlic on non-stick pans and roast at 350 degrees for about 30 – 40 minutes (tomatoes and onions should be soft and parts beginning to brown).  Remove from oven and allow to cool.  Once cooled, remove skin from the tomatoes and squish them into your slow cooker or a big pot.  Finely chop onion and garlic or use a food processor.  Combine all ingredients in slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, or on low heat on the stove for 2-3 hours.  Use as pasta or pizza sauce on it’s own or as a base for more elaborate sauces – rose, arabiata, bolognese, etc.