Okay, one last side dish before we go back to making some more delicious main dishes and decadent desserts.
I served these stuffed tomatoes for dinner one night with some roasted chicken, and they were the perfect marriage of flavor. The tender couscous, creamy feta cheese, fresh herbs and briny capers were such a surprising bright pop of flavor, my husband and daughter asked me to make the couscous again the following weekend.
This recipe would also be a perfect appetizer using the smaller cherry tomatoes. In fact, ladies, get ready for the next get-together at my house. These little cherry bombs are what I’ll be making!
One of my family’s favorite weekend lunches is old-school grilled cheese sandwiches alongside a bowl of steaming hot tomato soup. Most of the time, canned tomato soup is fine, especially when we’re short on time, but the flavor in canned soups just don’t come anywhere close to making it yourself.
So today, I took advantage of having a few hours of free time, picked up some fire-roasted tomatoes and colorful bell peppers and came up with this deliciously rich, spicy, and hearty bisque. A little trick when making a thick soup like this is to use cooked rice. It will add the luscious texture you’re looking for without adding the calories found in heavy cream.