Best 4 Belgian Tomatoes Recipes

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In the culinary world, few things are more iconic than the juicy, flavorful, and versatile Belgian tomatoes. Renowned for their exceptional sweetness and vibrant red color, these tomatoes have captured the hearts of chefs and home cooks alike. From classic salads to hearty stews and everything in between, Belgian tomatoes add a burst of flavor that elevates any dish. Whether you're a seasoned chef looking to expand your culinary horizons or a home cook seeking to bring restaurant-quality meals into your kitchen, this article will guide you through the best recipes that showcase the unique qualities of Belgian tomatoes.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF TOMATO SOUP, BELGIAN-STYLE



Cream of Tomato Soup, Belgian-Style image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead.

Provided by Belgophile

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 lbs ripe tomatoes, peeled, seeded and coarsely chopped or 1 (28 ounce) can whole tomatoes, with their juices coarsely chopped
1 1/2 teaspoons sugar
1 pinch cayenne pepper
salt, to taste
4 tablespoons all-purpose flour
3 1/2-4 cups beef broth or 3 1/2-4 cups chicken broth, preferably homemade
3/4 cup heavy cream (or whipping)
8 tablespoons madeira wine (to taste) or 8 tablespoons cognac (to taste)
fresh ground black pepper
1 tablespoon unsalted butter
1 ripe tomatoes, peeled, seeded, and cut into small cubes
finely minced fresh chives, chervil or parsley

Steps:

  • Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
  • Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
  • Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
  • Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
  • Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
  • Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.

Nutrition Facts : Calories 440.9, Fat 35.1, SaturatedFat 21.4, Cholesterol 107.6, Sodium 546.5, Carbohydrate 23.7, Fiber 4.1, Sugar 10.5, Protein 6.2

BELGIAN TOMATOES



Belgian Tomatoes image

Provided by Ruth A. Matson

Yield Serves 4

Number Of Ingredients 8

1 Spanish onion
4 well ripened tomatoes
1/2 teaspoon salt
1/4 teaspoon sugar
Fresh ground pepper
1 tablespoon each chopped fresh chives, basil, dill
1 teaspoon celery seed
1/4 cup French dressing

Steps:

  • Prepare the salad on a large flat platter from which it can be served. First slice the onion and separate it into rings. Spread these on the platter. Slice the tomatoes, almost 1/2 inch thick, onto the onion rings and dust them with the salt and sugar. Sprinkle each slice with a grind of fresh pepper and chopped herbs. Sprinkle all with celery seed and French dressing. Cover the platter with aluminum foil and set it in the refrigerator to gain flavor until supper time. Serve Belgian Tomatoes with cold cuts, cheese and crusty garlic bread for a snack supper.

GRILLED PORK TENDERLOIN AND BELGIAN ENDIVE AND TOMATO CHILE JAM



Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam image

Categories     Pork     Tomato     Marinate     Rosemary     Summer     Grill/Barbecue     Healthy     Endive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large garlic clove
1 1/2 teaspoons salt
2 teaspoons minced fresh rosemary
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
2 (3/4-lb) pork tenderloins
2 lb plum tomatoes, halved lengthwise
1/3 cup sugar
1 teaspoon dried hot red pepper flakes
4 Belgian endives, halved lengthwise
Special Equipment
an instant-read thermometer

Steps:

  • Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.
  • While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes. Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.
  • Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150°F and endives are tender, 8 to 10 minutes. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.) Serve pork with endives and tomato chile jam.

BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)



Belgian Tomato Meatball Soup (Tomatensoep Met Ballekes) image

Traditional Meatball Soup - a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D'Arville recipe. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 1h30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 13

1 lb canned chopped tomato (450 g)
4 cups chicken stock, warm (960 ml)
2 large fresh tomatoes
1 medium fresh carrot
1 small onion, chopped
3 medium garlic cloves, chopped
2 tablespoons unsalted butter
1 teaspoon tomato paste
24 tiny meatballs (raw)
2 sprigs fresh rosemary
3 tablespoons fresh parsley, chopped
pepper
salt

Steps:

  • Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.
  • Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.
  • Stir and then add the tomato paste. Season with a little pepper and salt.
  • Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.
  • Peel and slice the carrot. Also add this to the tomato soup.
  • Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.
  • Scoop the tomato meatball soup into bowls and serve hot.

Tips:

  • Choose ripe, flavorful tomatoes for the best results.
  • Use a variety of tomatoes to create a more complex flavor.
  • Don't overcrowd the pan when cooking the tomatoes, or they will steam instead of roasting.
  • Roast the tomatoes at a high temperature to caramelize them and bring out their sweetness.
  • Add herbs and spices to the tomatoes as they roast for extra flavor.
  • Use roasted tomatoes in a variety of dishes, such as pasta sauces, soups, salads, and sandwiches.

Conclusion:

Belgian tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. Try the tips above to roast tomatoes perfectly and add them to your favorite recipes for a burst of flavor. With their sweet, tangy flavor and juicy texture, Belgian tomatoes are sure to become a staple in your kitchen.

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