It’s Tomato Time

MANY A SOUTHERNER HAS A SPECIAL PLACE IN THEIR HEART FOR GARDEN-FRESH TOMATOES. FROM SIMPLE YET FLAVOR-FILLED TOMATO SANDWICHES TO ENTICING APPETIZERS, THESE DISHES WILL SHOW OFF YOUR SUMMER BOUNTY.

TOMATO SANDWICH SOUP Makes 8 cups 3 tablespoons unsalted butter2 tablespoons olive oil, divided3 cups diced crusty bread1 small sweet onion, chopped3 cloves garlic, minced2 (28-ounce) cans whole peeled tomatoes2 cups chicken broth1 teaspoon chopped fresh oregano3 tablespoons sour cream2 tablespoons mayonnaise¼ cup diced seeded tomatoGarnish: fresh oregano 1. In a medium stockpot or Dutch oven, melt butter with 1 tablespoon oil over medium heat. Add bread; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove bread from pot. 2. In same pot, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent and aromatic, 5 to 7 minutes. Increase heat to medium-high. Add peeled tomatoes and broth; bring to a gentle boil. Reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes. Add…

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Cooking with Paula Deen (Digital) - 1 Issue, July/August 2024

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