Garden-Fresh Feasts: From Vine to Delicious – Pasta Pomodoro & Tomato Soup!

There’s nothing quite like the taste of a perfectly ripe, sun-warmed tomato, freshly plucked from your own garden. That incredible flavor, bursting with sweetness and acidity, is a gift that keeps on giving. If you’ve got a bounty of tomatoes this season, you’re in for a treat! We’re not just enjoying them raw – we’re transforming them into two classic, comforting dishes: a vibrant Pasta Pomodoro and a soul-warming Creamy Tomato Soup.

Get ready to celebrate your harvest with these simple yet profoundly flavorful recipes!

The Magic of Garden Tomatoes

Why do garden tomatoes taste so much better? It’s all about freshness and variety. Store-bought tomatoes are often picked green and ripened artificially, sacrificing flavor for shelf life. Your garden tomatoes, however, ripen on the vine, soaking up all that sunshine and developing complex sugars and acids that make them truly exceptional. This superior starting point means your dishes will have an unparalleled depth of flavor.

Watch Our Journey From Garden to Plate!

Want to see these gorgeous tomatoes transform into these mouthwatering dishes? We’ve got you covered! Check out our latest YouTube video for a full visual walkthrough, complete with tips for harvesting, prepping, and perfecting both your Pasta Pomodoro and Creamy Tomato Soup.

It’s a wonderful way to see how easy and satisfying it is to cook with your garden’s bounty!

Tips for Using Your Garden Tomatoes

• Don’t Refrigerate Whole Tomatoes: Store whole, ripe tomatoes at room temperature for the best flavor and texture.
• Variety is the Spice of Life: Don’t be afraid to mix different types of tomatoes in your dishes – heirlooms, Romas, and cherry tomatoes each bring something unique.
• Blanching for Skin Removal: For smoother sauces and soups, you can blanch and peel your tomatoes before using. Simply score an “X” on the bottom, drop into boiling water for 30-60 seconds, then transfer to an ice bath. The skins will slip right off.
• Freeze Extras: If you have more tomatoes than you can use, core and chop them, then freeze in freezer bags for future sauces, soups, and chilis!

Conclusion

Your garden’s harvest is a treasure, and there’s no better way to honor it than by transforming those fresh, vibrant tomatoes into dishes that nourish the body and soul. Whether you’re craving the rustic simplicity of Pasta Pomodoro or the comforting warmth of creamy Tomato Soup, these recipes prove that sometimes, the best meals are the ones that start right outside your back door.

Enjoy the fruits (and vegetables!) of your labor!

Pasta Pomodoro

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Ingredients

  

• 160 / good 5oz dried chunky long pasta like Bucatini square spaghetti, linguini or regular spaghetti
• Plenty of salt to cook the pasta
• 2 lbs fresh ripe tomatoes
• 2 to 4 cloves garlic
• 4 tbs extra virgin olive oil
• 1 small red onion shallot or torpedo onion chopped medium fine (optional)
• 1/2 bunch of basil
• Salt and pepper to taste
• Pecorino Romano ro Parmesan for serving optional

Instructions

 

• ➡️ Start with cooking the pasta in salted boiling water
• ➡️ While the pasta is cooking, add olive oil to a preheated high walled pan or pot (large enough to hold it all)
• ➡️ Sautee the onions for a few minutes if using
• ➡️ add the tomatoes and the garlic
• ➡️ cover and let simmer for about 10 minutes. Squeeze some of the tomatoes flat during that time to thicken the sauce a little
• ➡️ Add basil and salt/pepper. Remove basil after a few minutes on low
• ➡️ Serve over the cooked pasta with the grated cheese if using

Tomato Soup

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Ingredients

  

• Whichever white bread you have or like: baguette french bread, ciabatta etc.
• Garlic crushed
• Salt to taste
• Olive oil to coat
• 2 lbs fresh ripe tomatoes
• 2 to 4 cloves of garlic crushed
• 1/2 bunch of fresh basil
• 1/2 cup heavy cream or 1 to 2 tbs cold butter to make it creamy optional
• 1 small shallot red onion or torpedo onion chopped medium fine
• Salt to taste
• 2 tbs olive oil
• Water or vegetable broth should the soup be too thick

Instructions

 

Croutons:

• ➡️ Cut the bread into cubes about an inch in size. Toss with the olive oil, crushed garlic and salt to coat thoroughly
• ➡️ Spread the croutons on a sheet or single layer in a air fryer and toast until golden brown and crunchy – about 10 minutes around 380 degrees
• ➡️ Set aside until needed

Tomato Soup:

• ➡️ Chop the tomatoes into rough pieces. Medium dice the onion.
• ➡️ In a preheated pot, add olive oil, onion and crushed garlic (I like to add garlic before serving, but that’s a personal preference for stronger flavor)
• ➡️ Sautee for a few minutes, don’t let the garlic brown
• ➡️ Add the chopped tomatoes and a good pinch of salt. Cover and sautee for about 10 min until the tomatoes are soft.
• ➡️ Run the tomatoes thru a food mill or if you have a high powered blender that can handle the skins just blend it smooth
• ➡️ Return to the pot, add basil and let steep for a few minutes. Remove the basil
• ➡️ If you want the soup creamier, either add heavy cream or stir in cold butter until dissolved. If using butter, turn the heat off, do not cook the soup any more
• ➡️ Serve with the croutons, extra basil and a spritz of extra virgin olive oil
• ➡️ Alternative to croutons would be rice or any kind of bread you like