Tomatoes are ripe and ready! Change the swing of things and try a delcious twist on the bright red vegetables Southerners know and love. Vince and Karen Wallace, of Tuscaloosa County share their recipe for “Miss Emily’s Green Tomato Soup,” a perfect dish to serve just before the tomatoes are ripe. Margaret Mazikowski, of 4 Maz Farms in Madison County, shares her recipe for Tomato and Mozzarella Salad — a dish sure to be a hit around the family table or at your next dinner party. Enjoy!
Mozzarella and Tomato Salad
1 packet garlic and herb dry mix
Red wine vinegar
4 medium fresh tomatoes
1/2 pound fresh mozzarella
Directions: Mix garlic and herb mix with olive oil and red wine vinegar (a few tablespoons, to your taste). Slice or cube fresh cheese and tomatoes. Marinate tomatoes, cheese and vinegar mix overnight in refrigerator. Bring to room temperature just before placing on a serving dish or in a bowl. Great to eat alone and wonderful in salads (green or pasta).
Miss Emily’s Green Tomato Soup
1 medium onion, diced
1/3 cup carrots, diced
2 cloves garlic, minced
6 cups fresh green tomatoes, cored and chopped
2 cups chicken broth/boullion
Salt and pepper to taste
4 slices bacon
1/3 cup sour cream
Directions: Cook bacon in deep pan until crisp. Remove and place on paper towel lined plate. In bacon grease, cook onion and carrots until soft. Add garlic and saute for 3 minutes. Stir in tomatoes, broth, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes. Using a food processor or blender, puree soup until smooth. Return to pan and add sour cream, cooking until combined. Garnish with crumbled bacon.
Cover photo by: www.shutterstock.com/Jacek Chabraszewski