Tomato Almond Pesto

Years ago I made a tomato almond pesto for a Maltese friend. She was skeptical but after the first bite decided it was better than regular pesto – I know. It’s a big call! I meant to write about it but somehow the idea got lost. Then recently I saw a recipe in Gourmet Traveller […] The post Tomato Almond Pesto appeared first on Stonesoup.

Tomato Almond Pesto

Years ago I made a tomato almond pesto for a Maltese friend. She was skeptical but after the first bite decided it was better than regular pesto – I know. It’s a big call!

I meant to write about it but somehow the idea got lost.

Then recently I saw a recipe in Gourmet Traveller (my favourite food mag) for ‘Pesto alla Trapanese’ using sun dried tomato and almond. I couldn’t wait to get into the kitchen and rekindle my tomato pesto love.

While the sun dried tomato was good, it’s not an ingredient I have on hand all the time, which gave me the idea to use tomato paste. A definite pantry staple.

Like green pesto, this works so well with everything. On eggs, veggies, meat, burgers, you name it. Like and adult ketchup.

Definitely one to add to your repertoire – especially in Winter when basil is out of season.

tomato almond pesto
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Tomato Almond Pesto

Course Sauce
Cuisine Italian
Keyword extra virgin olive oil, garlic, parsley, roast almonds, tomato paste
Total Time 15 minutes
Servings 2 cups

Ingredients

  • 200 g roast almonds
  • 100 g tomato paste
  • 1 large bunch flat leaf parsley (50g / 2oz)
  • 1 clove garlic
  • 1 cup extra virgin olive oil (200g / 7oz)

Instructions

  • Roughly chop parsley leaves and stems. Place almonds, tomato paste, parsley, garlic and a generous pinch of salt in the bowl of your food processor.
  • Process for 1-2 minutes or until everything is very finely chopped and coming together as a thick paste. Scrape down the sides then puree for another few seconds.
  • Add oil and stir in manually (or pulse with the food processor) - I find the flavour better when I stir.
  • Taste and season with more salt as needed.

Video

Nutrition

Carbohydrates: 3g

NET CARBS: 3g / serve (approx 3 tablespoons)

Variations & Substitutions Tomato Almond Pesto

nightshade-free – replace tomato paste with finely grated parmesan – both are excellent sources of umami (savoury) flavours. Be prepared to add a little more oil if it’s dry and a squeeze of lemon to add the acid that the tomato brings.

nut-free – you’ll need to change the name but replace nuts with equal parts grated parmesan and soft bread crumbs.

Low FODMAP – go with a traditional pesto.

different nuts – walnuts, macadamias, pine nuts, cashews – or a combo of any of these. You can also use unroasted almonds – they flavour will just be milder.

different herbs – basil, coriander (cilantro) or oregano would also work.

different tomato – semi or dun dried tomato will work equally well. Or try cherry tomatoes for a fresher, less intense version.

different vegetables – the thought just occurred that roast eggplant, bell peppers (capsicum) or zucchini would all make lovely pestos like this.

Waste Avoidance Strategy

roast almonds / tomato paste / extra virgin olive oil – keep them in the pantry.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

Problem Solving Guide

bland – more salt! a splash of wine vinegar or a squeeze of lemon can help.

too dry – add more oil or even pulse in some water.

no food processor – finely chop everything (or use almond meal / almond flour) and stir together with a spoon. The texture will be coarser but not necessarily bad.

too oily – pulse in the food processor to emulsify more.

Prepare Ahead Tomato Almond Pesto

Yes – the texture changes over time to be softer and without the almond crunch but it’s still delicious. Just make as per the recipe. Leftovers will keep in an airtight jar in the fridge for up to 2 weeks or can be frozen. I often stir in a little lemon juice to freshen it up before serving.

tomato almond pesto

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Have fun in the kitchen!

With love,
Jules x

The post Tomato Almond Pesto appeared first on Stonesoup.

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French Onion Soup

French Onion Soup is one of my favorite things to order at a restaurant. I usually reserve this bowl of warm comfort for restaurants because it's a soup that takes time and patience to make. But I've come to realize that although it is a slow process, it's still ridiculously simple and inexpensive, so it's totally worth the effort. The post French Onion Soup appeared first on Budget Bytes.

French Onion Soup

French Onion Soup is one of my favorite things to order at a restaurant. I usually reserve this bowl of warm comfort for restaurants because it’s a soup that takes time and patience to make. But I’ve come to realize that although it is a slow process, it’s still ridiculously simple and inexpensive, so it’s totally worth the effort. I encourage you to make a pot of this incredible French Onion Soup on your next day off while you’re relaxing with a movie or folding some laundry. I think you’ll be glad you did!

What is French Onion Soup?

If you’ve never had the pleasure, French Onion Soup is made with sweet caramelized onions, beef broth, and herbs. The soup is usually topped with a piece of toasted bread and a generous heap of cheese, which are then broiled to perfection. So with every spoonful you get a piece of bread soaked with flavorful broth, melty cheese, and sweet-savory onions. It’s pretty epic.

Don’t Take Shortcuts with Caramelization

It’s so so so so important to properly caramelize the onions when making French Onion Soup (see the step by step photos below for a visual reference). The deep flavor of the caramelized onion is what gives this soup its characteristic flavor. If you take shortcuts with this step it will show in the color and flavor of your soup.

Caramelizing onions, especially this quantity of onions, is a slow process and it takes a lot of time. Like an hour or more. If you stop too soon your soup will be lacking. If you try to go too fast you risk burning the onions not getting that sweet jammy flavor. Just go slow. It’s worth it.

Broth Matters

The other key to making a really good pot of French Onion Soup is using a really flavorful broth. If you know me then you know I love Better Than Bouillon so I used that to make my broth for this soup. But if you have access to a really good beef stock or bone broth that would also be incredible. Just make sure you use a broth that you know has good flavor.

What Else Can I Add?

I made this French Onion Soup as simple as possible while still retaining its rich flavor. But if you want to go above and beyond you can try adding a couple other ingredients.

Wine – Try deglazing the pot (after adding the flour) with about 1/2 cup wine before adding the beef broth. You can use either a dry white wine or a red wine, depending on whether you want your soup to have a lighter touch (white wine) or a richer flavor (red wine).

Sweet Onions – I made my soup with your average everyday yellow onions, but if you want a tad more sweetness you can choose a sweet onion instead.

Brandy or Sherry – A couple tablespoons of brandy or sherry added to your French Onion Soup at the end can brighten the flavors.

Garlic – I didn’t want to muddy the sweet delicate flavor of the onions, but a lot of people do prefer to also add garlic. If adding garlic, mince it up good and sauté it with the caramelized onions for a minute or two just before adding the flour.

Side view of a bowl of French Onion Soup garnished with fresh thyme
Garnished with fresh thyme for visual appeal. Dried thyme is used in the recipe.
Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

French Onion Soup

French Onion Soup requires time and patience, but the incredible soul-warming flavor and low cost make it a meal that is worth the wait!
Total Cost $5.34 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 5 1.5 cups ech
Calories 621.84kcal
Author Beth – Budget Bytes

Equipment

  • Chef’s Knife
  • White Cutting Boards
  • Dutch Oven

Ingredients

  • 2 Tbsp olive oil $0.32
  • 3 lbs. yellow onions $1.19
  • 2 Tbsp butter $0.28
  • 3 Tbsp flour $0.03
  • 6 cups beef broth* $0.78
  • 1/2 tsp dried thyme $0.05
  • 1 bay leaf $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp Worcestershire sauce $0.02
  • 5 slices French bread $1.00
  • 1 cup shredded Swiss or Gruyere $1.00

Instructions

  • Slice the onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with olive oil. Cook the onions over medium heat, stirring occasionally. When the onions begin to get a little bit of golden brown color (after about 30-45 minutes), add the butter.
  • Continue to cook over medium heat, stirring occasionally until the onions are deeply caramelized (the color of an old penny). This should take about an hour total. If needed, add a couple tablespoons of water to dissolve any browned bits off the bottom to prevent them from burning while the onions continue to cook.
  • Once the onions are deep brown and jammy in texture, add the flour. Stir and cook the flour with the caramelized onions for about two minutes more. The flour helps thicken the broth slightly, giving it body.
  • Add the beef broth to the pot and stir to dissolve any browned bits off the bottom of the pot. Also add the thyme, bay leaf, pepper, and Worcestershire sauce. Bring the soup up to a simmer, then allow it to simmer for about a half hour. If using a low sodium broth, make sure to taste the soup after simmering and add salt to taste.
  • Toward the end of the simmer time, preheat the oven's broiler. Place the bread slices on a baking sheet and place them in the oven on the middle rack. Broil for a few minutes on each side, or just until they are barely golden brown (they will broil more later).
  • If you do not have oven safe bowls, top each slice of bread with shredded cheese, then return them to the oven and continue to broil until the cheese is melted and bubbly. Broiling time will vary with each oven, so make sure to watch them closely. This should only take a few minutes. Place one piece of toasted bread with melted cheese on top of each bowl of soup just before serving.
  • If you do have oven safe bowls, portion your soup into the bowls, top each one with a piece of lightly toasted bread, then some of the shredded cheese. Place the bowls back on the baking sheet and place everything back in the oven under the broiler. Broil for just a few minutes or until the cheese is melted and bubbly. Serve hot!

Notes

*I used Better Than Bouillon to make my beef broth.

Nutrition

Serving: 1bowl | Calories: 621.84kcal | Carbohydrates: 91.04g | Protein: 22.28g | Fat: 19.62g | Sodium: 2670.74mg | Fiber: 7.44g

Love cozy soups? Check out all of our Budget-Friendly Soup Recipes!

A pot of French Onion Soup with a ladle full held close to the camera

How to Make French Onion Soup – Step by Step Photos

Sliced onions in a soup pot

Begin by slicing 3 lbs. yellow onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with 2 Tbsp olive oil. Cook the onions over medium heat, stirring occasionally.

Add butter to golden onions in the soup pot

When the onions begin to get a little golden color (after about 30-45 minutes) add 2 Tbsp butter. Continue to cook over medium heat, stirring occasionally.

Pot being deglazed with water

The goal is to keep cooking until the onions become deep brown in color and have a jammy texture. If the bottom of the pot begins to brown faster than the onions, just add a couple tablespoons of water to dissolve the browned bits off the bottom and continue to cook. Do not stop when the onions are the color in the photo above. There is still a ways to go!

Caramelized onions in the pot, flour being added

When the onions are the color of an old penny (see photo above), add 3 Tbsp flour and continue to cook and stir for about two minutes. The flour helps thicken the soup very slightly, just giving it a little extra body.

Beef broth being added to the pot

Finally, add six cups of beef broth to the pot. Stir to dissolve any browned bits off the bottom.

Herbs added to the soup

Also add ½ tsp dried thyme, one bay leaf, ¼ tsp freshly cracked pepper, and 1 Tbsp Worcestershire sauce. Bring the soup up to a simmer and let it continue to simmer for about 30 minutes. If you’re using a lower sodium broth, you’ll want to taste the soup and add salt to taste after it simmers.

Toasted bread on a baking sheet

Toward the end of the simmer time, begin to prepare the cheese toast. Preheat the oven’s broiler. Place slices of French bread on a baking sheet (I only had four soup bowls, so I’m only toasting four pieces right now, but the soup makes about 5 servings). Broil the bread for a few minutes on each side or just until it’s lightly golden brown. It will broil more later with the cheese.

Soup being portioned into oven safe bowls

If you have oven safe bowls, portion the soup into the bowls. If you do not have oven safe bowls, pile the shredded cheese right onto the toasted bread on the baking sheet, then broil for a few minutes more to melt the cheese. Top each bowl of soup with a cheesy bread slice.

Toasted bread and cheese added to the soup bowls

If you do have oven safe bowls, place the bowls on the baking sheet and add a piece of toasted bread to each bowl, then top with shredded cheese.

Boiled bowls of french onion soup with bread and cheese

Return the baking sheet with the bowls of soup to the oven and broil for a few minutes more, or until the cheese is melted and the bread is toasty. Every broiler is a little different, and they cook quickly, so keep an eye on them!

Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

Dig in!

The post French Onion Soup appeared first on Budget Bytes.

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