It’s still too early for Heirloom Tomatoes, so we thought we’d share our favorite recipe for tomatoes during the winter and early spring. It’s a Honey Harvest Tomato Bisque we discovered at the A Wine and Food Affair event in northern Sonoma County. This event (sponsored by the Wine Road) is one of our favorites and you can read about how much we enjoyed it last November here. The Honey Harvest Tomato Bisque is outstanding on its own, although we can also highly recommend combining it with the Cheddar Biscuits recipe from Stephen Barber for a heartier meal (just follow that link for the recipe).
We love this recipe because it is quick, easy, and delicious. It comes from Amber Balshaw at Preferred Sonoma Caterers, and it was paired with Dutcher Crossing Winery Proprietor’s Reserve Cabernet Sauvignon the first time we had it. This version of Ms. Balshaw’s recipe is from the 14th Volume of the Tasting Along the Wine Road Cookbook.
Honey Harvest Tomato Bisque
- ½ cup Olive Oil
- ½ cup Chopped Onions
- 1 ½ teaspoons dill weed
- 5 cups Chopped Tomatoes
- 4 teaspoons Honey
- 1 ¼ cups Heavy Cream
- Salt and Pepper
In a large pot, sauté the onions and dill weed in the olive oil for 5 minutes, or until the onions are translucent. Add the tomatoes. Reduce the heat and simmer for 15 minutes.
Add the honey and cream, and remove the pot from the heat. Using an immersion blender, puree the bisque to a smooth consistency. Add salt and pepper to taste, and serve hot.
(note from Two Guys From Napa: We find this results in 8 cup-sized servings, or 4 generous bowl-sized servings, so your personal results may vary. Also, we have been very successful with substituting 3 cans of 14.5 oz fire-roasted diced tomatoes for the chopped tomatoes in the recipe when needed)
Recipe courtesy of Preferred Sonoma Caterers, reprinted with permission