Italian Rice with Tomatoes and Fresh Mozzarella

2 cups Italian short-grain rice
2 Tbs extra virgin olive oil
1 clove garlic, minced
¼ cup lightly packed fresh basil leaves, stemmed and torn in half
½ tsp salt
Freshly ground black pepper
1 Tbs balsamic vinegar
2 or 3 large ripe tomatoes, cut into chunks
4 oz fresh mozzarella, cubed

Bring salted water to a boil in a large pot. Sprinkle in the rice. When the water returns to a boil, stir once, lower the heat, and simmer until the rice is al dente, 15 to 18 minutes.  Heat the olive oil in a large skillet over low heat. Stir in the garlic; then sprinkle in the basil. After a couple of minutes (when the garlic is translucent), mix in the salt, pepper, vinegar, and tomatoes. Gently turn the tomatoes once or twice to coat them with the flavored oil, warming them through but not cooking them down into the sauce.  Drain the rice in colander, but don’t shake it dry. Turn into a warmed serving bowl. Immediately sprinkle in the mozzarella cubes, a few at a time, stirring with each addition so that they don’t clump together. Then gently mix in the skillet contents and serve. (Serves 4)

Fresh Chipotle Tomato Salsa

1 ½ lbs ripe tomatoes, diced very small
1 chipotle chile in adobo sauce, minced with 1 tsp sauce, or to taste
1 small red onion, minced
¼ cup minced fresh cilantro leaves
3 Tbs lime juice
Salt

Combine all the ingredients, including salt to taste, in a medium bowl. Serve at room temperature. Makes about 3 cups.

Fresh Tomato Soup

4 lb ripe tomatoes
3 Tbs oil
2 cups chopped onions
1 cup chopped leeks
1 cup sliced carrots
1 clove garlic, chopped
½ tsp sugar
2 Tbs flour
6 sprigs parsley
1 celery stalk with leaves
8 cups chicken broth
Salt and freshly ground pepper
Croutons (recipe below)

Peel, seed and roughly chop tomatoes. You should have approximately 6 cups. In a large saucepan, heat oil and sauté the onions and leeks until wilted and golden. Add 2 cups of the tomatoes, the carrots, garlic, and sugar, and cook together, stirring, until the moisture has evaporated and the mixture is thick (from 10-25 minutes). Whisk in flour and cook for 2-3 minutes, stirring, to cook flour and make smooth. Tie together the parsley and celery and add to saucepan. Add remaining tomatoes and 3 cups of the broth. Cook for 10-15 minutes to release the tomato juices and thicken slightly. Add the remaining broth; simmer for 20 minutes. Remove the parsley and celery. Lightly process soup in a food processor. Season with salt and pepper. (Makes 2 ½-3 quarts) Serve with croutons.

Croutons:  Cut French bread rounds ¾ inch thick. Dry out in a 350º oven for 10 minutes. Brush both sides with olive oil. Return to the oven and bake another 10-15 minutes or until the bread is dried and lightly browned.

Freezer Tomato Sauce

6-7 lbs tomatoes
4 Tbs olive oil
2 cups finely chopped onions
½ cup finely chopped carrots
1 ½ cups finely chopped celery
1 cup finely chopped green peppers
2-3 tsp chopped garlic
½ cup beef broth
1 cup tomato paste
2 bay leaves
Salt and freshly ground pepper
¼ cup chopped fresh basil
1 Tbs freshly chopped thyme
1 tsp oregano

Peel, seed, and chop the tomatoes (9-10 cups). Heat oil and sauté the onions and carrots until the onions are golden and wilted. Add celery and green peppers, cook for 2-3 minutes, add the garlic and cook 30 seconds. Add beef broth, tomatoes, tomato paste and crumbled bay leaves and season with salt and pepper. Bring the broth to a boil, reduce heat, and simmer for 30 minutes. Add the herbs and simmer 5 minutes longer. Lightly process the sauce so it still has some texture (or blend it to a smooth sauce if you prefer). Place the sauce in a bowl set in ice water so that it will cool quickly. When it falls to room temperature, fill freezer containers, cover, and chill in refrigerator before freezing. (Makes about 6 pints)