Bolognese Sauce

I found this one, like many others, in Real Simple magazine:

1 medium onion, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup)
1 carrot, finely chopped (3/4 cup)
2 tablespoons olive oil
1 1/2 pounds combined ground beef and pork, or meat-loaf mix
1 cup milk
1 6-ounce can tomato paste
6 14-ounce cans diced tomatoes
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated.
2. Transfer the mixture to 4- to 6-quart heavy casserole. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the casserole, along with the tomatoes, salt, and nutmeg.
3. Cook the sauce over low heat, uncovered, for 2 to 3 hours. Stir frequently.
4. I like to puree this one a bit to make it a smoother sauce. There is also a slow cooker version here.
   

Roasted Tomato Basil Soup

I found this one on a blog, but it is from the Food Network. I have tried it a few times now and it is REALLY yummy. I just use a blender to puree the soup, and then I can make it as smooth or chunky as I like. We always have grilled cheese on the side, and it is perfect for a cold, rainy day.

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
  
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
  
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Gazpacho

I made this soup for Book Group. It is a cold soup and there are many different variations. My advice is don't skimp on the tomatoes. Get the best and freshest you can. Their flavor has to shine.

2 slices day-old coarse country bread, crusts removed, soaked in water just to cover and squeezed dry
2 small cucumbers, peeled, seeded, and coarsly chopped
1 small yellow or red onion, chopped
2 cloves garlic, minced
2 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped
2 small green peppers (or 1 green and 1 red), seeded and coarsely chopped
6 T. extra virgin olive oil
3 T. red wine vinegar, or to taste
salt and freshly ground pepper to taste
ice water or tomato juice (optional)

Garnishes (I didn't serve anything but baguettes):
4-6 T. extra virgin olive oil
2 T. minced garlic
2 slices coarse country bread, cut into 1/2 inch cubes
2 c. diced, peeled ripe tomato
1/2 c. diced, peeled, and seeded cucumber
1/2 c. minced green pepper
1/4 c. finely minced red onion

1) Put the soaked bread, cucumbers, onion, garlic, most of the chopped tomatoes, and 1 of the bell peppers in a food processor or blender. Purée until smooth and pour into a large bowl.

2) Finely chop the rest of the chopped tomatoes and the remaining bell pepper and add to the soup. Stir in the olive oil and vinegar and season with salt and pepper. If the soup is too thick, add a little ice water, or if the tomatoes are not perfect, add a little tomato juice. Cover and refrigerate until well chilled.

3) To prepare the garnishes, in a frying pan over medium heat, warm the olive oil. Add the garlic and sauté briefly until gragrant. Add the bread cubes and fry, turning as needed, until golden brown on all sides, 4-5 minutes. Transfer to paper towels to drain.

4) Put the croutons, tomato, cucumber, bell pepper, and onion in small separate bowls and set on the table. Ladle the gazpacho into chilled bowls and let diners add garnishes as desired.