It’s tomato month! In my area it is just coming in the time to plant tomatoes but while I wait to harvest I can still take advantage of some yummy recipes that include tomatoes. Try a low fat creamy soup as an appetizer or a lunch. Then for dessert consider a tomato cake. Yes, I said tomato cake. Give it a try!
Creamy Low Fat Tomato Soup
Ingredients
2T olive oil
1 medium onion finely chopped
1T Splenda
1T whole wheat flour
1 14.5 can low-sodium chicken broth
2 28oz cans crushed tomato
1C fat free half and half
4T fresh basil or equivalent dried or basil paste
Salt, pepper, cayenne pepper (optional) to taste
Directions
Heat oil in a 4qt saucepan.
Add onions and Splenda and cook gently until onions are soft.
Add flour and cook for one minute stirring constantly..
Slowly pour in broth scraping brown bits from the bottom.
Stir in tomatoes and basil
Bring to a boil, lower heat, and simmer for 15 minutes.
Puree in small batches in food processor or blender. Return to pot
Add half and half, salt, pepper and cayenne pepper and heat through.
Tomato Soup Bundt Cake
By: Debbie Budd on Allrecipes.com
Ingredients
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
Directions
Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.