The Secret Recipe Blog

Pick up a loaf of French Bread at your local bakery, or even at Panera.  (Of course, you could bake your own as well.)

1 Loaf of French Bread, cut in half lengthwise
1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste

Preheat, the oven to 475 degrees F.
Lightly toast the bread for about 5 minutes.  Spoon the tomato sauce over the bread.  Top with the basil, then tomato slices, then the cheese.
Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.

Serves 6

(2 votes, average: 4.50 out of 5)

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Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper and oregano.  Adding baking soda to the tomatoes keeps the milk from curdling.

5 tablespoons butter
1/2 cup chopped onion
5 tablespoons flour
4 cups milk
1/2 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups crushed tomatoes

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.

(37 votes, average: 3.70 out of 5)

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Serves/Makes: 4
Ready In: 30-60 minutes

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.

Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.

(149 votes, average: 3.51 out of 5)

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