Sunday, July 15, 2012


one mornings harvest


2 Tbsp. water
1 onion, chopped
1 clove garlic, minced
1 1/2 tsp. ground cumin
4 green tomatoes, chopped
4 red tomatoes, I used cherry tomatoes and estimated the equivalent amount
1 1/2 cup fresh or frozen corn
7 cups vegetable broth
about 6 whole wheat lasagna noodles, broken into pieces
salt and pepper to taste


In a stockpot heat the water over medium heat.  Add the onion and garlic, saute until soft.

Stir in the cumin, tomatoes, and corn.  Cook over medium heat for 5 minutes.

Stir in vegetable broth, reduce heat to low and cook about 45 minutes. 
At this point I like to use the immersion blender and roughly puree...leaving chunks.

Return to the burner.  Add the noodles and continue to cook another 9 minutes. 

Season with salt and pepper.  I LOVE this served with fresh squeezed lime juice.

a wonderful way to cook an abundance of tomatoes
SOOOOO tasty

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