Too Many Tomatoes Soup

Yes, I have way too many tomatoes coming ripe in the garden. That is what happens when you plant 8 tomato plants, have 2 volunteers, and there are only 2 people in your home. Yeah....
So- this is super simple, and oh so tasty.
In 1 TBS olive oil, saute 1 medium chopped red onion, 3 cloves minced garlic, 1 large green pepper, until soft. To this, add 8 cups roughly chopped fresh tomatoes, and reduce heat to simmer. After one hour, add 1 TBS each fresh basil, parsley, and thyme, and sea salt to taste. Stir occasionally, continuing to simmer for another hour. Use a hand held blender and puree. Serve with a dollop of greek yogurt, and/or cheese  if desired.
This will also work well as a sauce over chicken or pork, to bake, covered with foil, in the oven.

Pumpkin Zucchini bread

I have spent the last week dealing with a family emergency (happy outcome, thank God!), so I came home to an overflowing garden. The squash are taking over the entire yard, and the tomatoes are way out of hand. So- zucchini bread, and tomato soup. Not to eat together..... but still so very good. First up, pumpkin- zucchini bread. This started as an idea from a recipe I saw posted on facebook, but knew it could be improved. Tiny slices for the bariatric eaters- bigger for anyone else. I am a firm believer that my surgery allows me to eat like a normal person. That means everything in moderation. I reduce or eliminate sugar and simple carbs wherever I can. I do not eliminate things like bread from my diet, but instead make sure it is as healthy as I can make it, and have very small amounts. It feeling fallish today makes this really appropriate- love the taste of pumpkin!

Preheat oven to 350, and grease a 9x5" loaf pan.

3 cups flour

1 tsp ground cinnamon

1/2 tbs ground nutmeg

1/4 tsp ground ginger

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 eggs

2 1/4 cups splenda

1 cup canned pumpkin

1 tbsp vanilla extract

2 1/2 cup shredded zucchini

1/2 cup semisweet chocolate chips (optional)

 

In a large mixing bowl, combine eggs, vanilla, splenda, and pumpkin. Add dry ingredients, and combine, then add zucchini, and chocolate chips (if desired). Pour into pan, and bake for 1 hour, or until toothpick comes out clean. Cool on wire rack before slicing.

This would be yummy with craisins or raisins substituted for the chocolate chips as well.... and if I had been able to find any, I may have tried this with the splenda brown sugar blend. This has fewer carbs this way, so I cannot argue too much. Enjoy!