(the judging panel from l to r): chef Rob Bleifer, Food Network; chef Deirdre Devoy, Restaurant Associates; Reggie Brown, Florida Tomato Committee; Samantha Winters, Florida Tomato Comittee; Gary Tucker, Food Arts; Pat Cobe, Restaurant Business; and Jason Stemm, Lewis & NealeFor more information, visit www.floridatomatoes.org.
Fire Roasted Florida Tomato Gumbo
David Colombe, student-chef, Okanagan College, www.okanagan.bc.ca/home.html
Yield: 6 portions (10 cups)
2 1/2 lbs. fully ripened Florida tomatoes
2 T. butter
1/2 c. andouille sausage, coarsely chopped
1/2 c. onion, coarsely chopped
1/2 c. carrot, coarsely chopped
1/3 c. celery, coarsely chopped
2 t. garlic, finely chopped
3 T. all-purpose flour
3 c. chicken stock
3 T. tomato paste
2 t. sugar
1 t. fresh rosemary, chopped
1/2 t. salt
1/2 t. cayenne pepper (optional)
1/4 t. ground white pepper
1 c. cooked converted white rice
1 c. heavy cream
1/4 c. croutons and rosemary sprigs, for garnish
Method (1) Set grill or broiler rack about 4 in. from heat source; preheat. Core tomatoes; place on grill or in roasting pan under the broiler. Cook, turning once, until skin blackens, about 30-40 minutes. (2) In medium saucepan, melt the butter; add sausage, onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables just begin to brown, about 5 minutes. Reduce heat to low. Sprinkle flour over the vegetables; cook and stir until flour begins to brown, 3-5 minutes. (3) In a blender or food processor, coarsely chop grilled tomatoes; add to vegetables in saucepan. Stir in the stock, tomato paste, sugar, rosemary, salt, red pepper and white pepper. Simmer 15 minutes, partially covered. (4) Add rice and cream; cook until just hot. Spoon into soup plates, dividing equally. Garnish with croutons and rosemary sprigs, if desired.
2 1/2 lbs. fully ripened Florida tomatoes
2 T. butter
1/2 c. andouille sausage, coarsely chopped
1/2 c. onion, coarsely chopped
1/2 c. carrot, coarsely chopped
1/3 c. celery, coarsely chopped
2 t. garlic, finely chopped
3 T. all-purpose flour
3 c. chicken stock
3 T. tomato paste
2 t. sugar
1 t. fresh rosemary, chopped
1/2 t. salt
1/2 t. cayenne pepper (optional)
1/4 t. ground white pepper
1 c. cooked converted white rice
1 c. heavy cream
1/4 c. croutons and rosemary sprigs, for garnish
Method (1) Set grill or broiler rack about 4 in. from heat source; preheat. Core tomatoes; place on grill or in roasting pan under the broiler. Cook, turning once, until skin blackens, about 30-40 minutes. (2) In medium saucepan, melt the butter; add sausage, onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables just begin to brown, about 5 minutes. Reduce heat to low. Sprinkle flour over the vegetables; cook and stir until flour begins to brown, 3-5 minutes. (3) In a blender or food processor, coarsely chop grilled tomatoes; add to vegetables in saucepan. Stir in the stock, tomato paste, sugar, rosemary, salt, red pepper and white pepper. Simmer 15 minutes, partially covered. (4) Add rice and cream; cook until just hot. Spoon into soup plates, dividing equally. Garnish with croutons and rosemary sprigs, if desired.
