Tag Archives: Tomato

Tomato Bisque with Bacon Crumbles Recipe

by Art Rodriguez in Recipes, Side Dish on February 10, 2013

This tomato bisque recipe is luscious, velvety, and will hit the spot every time. A few friends have commented that they “don’t like” tomato soup. Stephen was the same way. Yet, he found the creaminess and flavors of butter and bacon in this bisque changed his mind. Where tomato soup is thin and watery, this bisque is thick enough to “chew” in your mouth but thin enough to...

You Say Tomato, I Say Xitomatl!

by Art Rodriguez in Featured Blog Posts on June 7, 2011

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After reading Norma Vega’s recent Cultural Capsule on the Origin of the Tomato, we were inspired to create our own “tomatopalooza.” We had fun searching for some tasty tomato/xitomatl recipes. What are your favorite xitomatl based recipes? Huevos Rancheros smothered in Tomato Sauce As palettes are awakened and grow, a foods’ status can also evolve from peasant food to haute cuisine. We can’t speak of “peasant dishes” without mentioning Huevos Rancheros. This simple dish of fried eggs, corn tortillas,...

Ahh, the Tomato-based Salmorejo (Gazpacho from Córdoba, España)

by Stephen Chavez in Recipes, Soups/Salads on June 4, 2011

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Submitted by: Norma Vega I must give credit to my friend, Francisco López Castro, who’s from Espejo, Córdoba, for this recipe. Spanish gazpacho has a looser consistency, whereas salmorejo is creamier and smoother. Preparation: In a large bowl place about 5 large (2 lbs.), VERY ripe red tomatoes. (preferably the kind you see at the Farmer’s Market). Peeled, Cut into chunks. Shredded day old bread (½ a French...

Cultural Capsule: The Origin of the Tomato

by Stephen Chavez in Cultural Capsules on June 1, 2011

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By Contributing Writer: Norma Vega Every wonder where the first tomatoes originated? These plump fruits (yes, fruits, not vegetables!) grew wild in the Andes region of South America, but it wasn’t until they reached the central region of Mexico that the Aztecs began to cultivate them into the round, fleshy summer edibles we now recognize them to be. The Aztec word, xitomatl later became the Spanish...