It’s not a surprise. And I can’t believe I’ve never posted this recipe before. My grandma invented it one summer, driving across the country in a Winnebago full of kids, my grandfather cruising the highways and byways of America.
It’s similar to Frito Pie, but it’s a little beefier. Ya know, when you have seven growing kids, you gotta add a bit more.
My friend Kara asked for the recipe yesterday, and I thought I’d share it.
1 pound ground beef (you could use ground turkey, but honestly this recipe is not anywhere near healthy)
I saw a video online someplace (I want to say Facebook, but it could have been on Reddit too), and it showed how to make tomato bisque using freshly roasted tomatoes.
I was excited to try it since we’ve been getting tons of big tomatoes in our CSA box over the past two weeks and I had them sitting on the counter.
This recipe is simple, but it does involve a few steps and does take some time.
It’s worth it in my opinion.
Roasted Onion and Caramelized Onion Bisque
8-10 Tomatoes, tops cut off. If the tomatoes are not a uniform size, cut them in half /into large uniform hunks
1 large onion, chopped
2 cloves of garlic, diced
2 tablespoons avocado oil
2 tablespoons butter
1 can (approx 16 oz) chicken or veggie stock
1 Teaspoon each: Basil, Rosemary
1 bay leaf
1 cup half and half
dash red pepper flakes (optional)
Preheat Oven to 425 degrees. Place tomatoes/tomato hunks on an oiled-up baking sheet. Brush tomatoes with oil and a sprinkle of salt and pepper.
Roast tomatoes for 35-45 minutes.
While tomatoes are roasting, melt butter in a stockpot, and over medium/low heat saute onions. in the last 10 minutes of cooking the onions, add the garlic and stir frequently to keep from burning. You will need to stir frequently.
Place tomatoes in with onions, and add stock, and all herbs/seasonings, EXCEPT the bay leaf and red pepper.
This salad is a favorite at our house. Because of it’s simplicity, it’s great to take to potlucks too! It would be a great addition to any holiday feast table. It’s Vegan, Gluten Free, Low Carb, Paleo compatible! No excuses- Give it a shot!
Mix the vinegar, oil, and spices in a small bowl, set aside.
Place the veggies in a large bowl.
Slowly drizzle the dressing mixture over the veggies and toss lightly to coat. Cover bowl (I use a bowl like this one) and store in the fridge for 4-12 hours before serving- this allows the flavors to mingle. The salad can be stored for up to 4 days.
Sliced fresh mushrooms are also great additions to the salad, as are drained, rinsed canned artichoke hearts. If you aren’t concerned about it being vegan, adding 1/2 cup of cubed Monterey Jack cheese is tasty too!