Skinny Version of the Slow Cooker Tomato Basil Parmesan Soup

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Makes 8 servings

1 cup finely diced celery

1 cup finely diced onion

1 cup grated zucchini or grated carrots (or both)

2 (14 oz) cans diced tomatoes

1 bay leaf

1 tsp dried oregano

1 Tbsp dried basil

4 cups water

2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon granules (If you're vegetarian you can substitute vegetable broth in place of the water and bouillon)

1/4 cup butter

1/2 cup flour

1 cup Parmesan cheese, grated

1 cup warmed skim milk

1 tsp salt

1 tsp pepper

1.  Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.  

2.  Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add in about half the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup hot soup.  Whisk and slowly add in the rest of the flour. Add another 3 cups and stir until smooth. Add all back into the slow cooker. (If you want, you can use an immersion blender to make everything smooth and creamy)

4.  Stir and add the Parmesan cheese, warmed milk, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Total calories per serving:  150

Review:

The full fat version of this soup is my most popular recipe of all time.  By far.  Pinterest got a hold of it and still hasn't let go.  Many comments were made on "how can I make this healthier?"  I tried my best for you.  Still has butter and cheese...but less.  It still tastes great.  The subbed zucchini instead of carrots because that's what I had on had, but either or both work great.  4 stars.

Slow Cooker Sweet Potatoes for One

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Makes 2 servings

1 large sweet potato, peeled and sliced into 1/2 inch disks
1 Tbsp canola oil
1/4 tsp salt
1/8 tsp pepper
1 Tbsp brown sugar

1.  Place all ingredients in small slow cooker.  Stir to coat sweet potatoes.
2.  Cover and cook on LOW for 3-4 hours, or until sweet potatoes are the desired consistency. (I don't like mine too soft so I only put them in for 3 hours)
3.  Salt and pepper to taste and serve.

Review:
I'm a big fan of sweet potatoes.  No one else in my family is.  So I'll just cook one at a time like I did here.  I like to keep it simple with just a bit of sugar and salt and pepper.  Not fancy, but still delicious.  4 stars.

Simple Sides: Broccoli

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Broccoli florets

Kosher salt

Pepper

Fresh lemon juice

Canola oil or olive oil

Parmesan cheese

1.  Preheat your oven to 400 degrees.  Cut up a bunch of broccoli florets.  I keep mine pretty small and I fill a whole cookie sheet.

2.  Sprinkle with about 1-2 Tbsp of oil.  Stir to coat.

3.  Sprinkle with kosher salt and black pepper.  

4.  Squeeze plenty of fresh lemon juice over the broccoli.

5.  Place cookie sheet in the preheated oven.  Cook for about 4 minutes.  Stir the broccoli and then cook for 4 minutes more.  Remove pan from oven.

6.  Sprinkle with grated Parmesan and serve.

Review:

From time to time I'm going to share simple side dishes that are quick and easy and go terrific with your slow cooker meal.  I serve this broccoli with Asian dishes a lot and everyone absolutely loves it.  I don't know what it is about the lemon juice and Parmesan but it really just makes the broccoli taste awesome!  Every time the entire cookie sheet of broccoli gets eaten in one sitting.  5 stars.

Slow Cooker Green Pepper and Garlic Sauce

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Makes 4-6 servings

1 large onion, coarsely chopped
1 jalapeno, minced (seeds removed)
4 green bell peppers, coarsely chopped
1 Tbsp minced garlic
6 roma tomatoes, diced
1 Tbsp dried oregano
2 tsp cumin
1 tsp kosher salt
1 Tbsp quick cooking tapioca
1/2 tsp black pepper

1.  Combine all ingredients in a 4-6 quart slow cooker.
2.  Cover and cook on LOW for 5-7 hours, or until veggies are soft
3.  Pour contents into a blender or food processor and pulse about 5 or 6 times until a chunky consistency.  Salt and pepper to taste.  Adjust seasonings.
4.  Serve sauce over spaghetti squash, noodles or rice.

Review:
I had a bunch of green peppers at my house from my bountiful basket that I needed to use up so I decided to make a pepper sauce similar to this one.  The addition of the jalapeno gave it quite a kick.  I cooled it down a bit by stirring in some sour cream.  I ate it and liked it but I did feel that there was just too much green pepper.  I really prefer red bell peppers much more.  I served it over spaghetti and I masked the veggies from my kids by stirring in plenty of cheese and sour cream and they ate it happily.  Hey, you gotta do what you gotta do.  Serve over spaghetti squash for a totally healthy, low cal meal.  You could even add in ground turkey to add in some protein if you'd like.  3 stars.

Slow Cooker Sour Cream Chocolate Zucchini Bread

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Makes 1 loaf

1 eggs
1/3 cup oil
1 cups sugar
1 tsp vanilla
1/3 cup sour cream
1 1/2 cups flour (I used whole wheat flour ground from soft white wheat)

3/4  tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
1 cup zucchini, shredded
1/4 cup cocoa powder

1.  Grease one 8×4 loaf pan.

2.  In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add sour cream. Mix well. Add flour, baking powder, baking soda, salt and cocoa powder.

3.  Add zucchini. Stir by hand just until mixed.  Pour into the loaf pan.

4.  Place a small rack in the bottom of the slow cooker or if you don’t have a rack, ball up a few pieces of foil.  Place the loaf pan on top of the rack.

5.  Place a kitchen towel or 2 paper towels on top of slow cooker.  Secure the towel with the lid.  Cook on HIGH for about 2-3 hours (depending on how hot your slow cooker cooks). 

6.  Test with a toothpick.  Cool in the loaf pan on a baking rack before removing from pan.

Review:

I doubled this and made half into muffins and half into bread.  They both tasted great but lacked a little in the looks department.  The bread fell in the middle as did the muffins.  The sour cream made the bread so moist.  This is a great way to use your zucchini this summer and you don't have to heat up your kitchen either!  4 stars.

Summer Faves: Pesto Spinach Mushroom "Pizza"

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Makes 1 serving

1 whole wheat tortilla
2 Tbsp pesto sauce
1/4 cup low-fat cottage cheese
1 small tomato, diced
2 mushrooms, diced
Handful of spinach

1.  Place tortilla in the oven and broil for a minute until it gets nice and crispy.
2.  Remove tortilla from oven and spread pesto and cottage cheese on top.
3.  Sprinkle the tomatoes, mushrooms and spinach over the top.
4.  Return to the oven and cook at 400 degrees on the middle rack for 5 minutes or so.  Cut and enjoy!

Total calories:  261

Review:
This is not a slow cooker recipe but it's a simple lunch idea that I really enjoy.  It's under 300 calories and will leave you satisfied.  Add whatever veggies you like.  4 stars.

Slow Cooker Hummus

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Makes about 4 cups of hummus

1/2 lb dried chickpeas

3 Tbsp minced garlic

4 Tbsp lemon juice

1 Tbsp salt

2 Tbsp olive oil

3 Tbsp tahini 

1.  Rinse the chickpeas and place in the slow cooker.  Fill the slow cooker with water that goes 2 or so inches above the chickpeas.

2.  Cover and cook on low for 8 hours, or until chickpeas are very soft.

3.  Drain the liquid, and reserve it.  

4.  Place drained chickpeas in blender or food processor.  Add in garlic, lemon juice, salt, olive oil and tahini.  Blend until smooth, adding in some of the reserved liquid until it is the consistency you prefer.  Adjust seasonings as needed.

5.  Serve as a dip or on pita bread.

Review:

I have been on a hummus kick lately.  I noticed that for 10 oz of hummus I was paying way too much.  So I decided to make my own.  The most expensive thing to buy initially was the tahini but now that I have it, it will last forever (I found mine at Smith's marketplace).  This was yummy and next time I want to add in some sundried tomatoes or roasted red peppers or something fun like that.  3 1/2 stars.

Summer Faves: Quick and Easy Zucchini Linguine

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Makes 8 servings

12 oz linguine

2 Tbsp olive oil

2 garlic clove, minced

1 1/2 lbs zucchini, shredded (This is several zucchinis.  I probably used 6.  I also used some green and some yellow.)

3/4 cup plain yogurt

3/4 cup shredded cheddar cheese

Salt and pepper

Diced roma tomatoes and diced avocados (however much you'd like)

1 Lemon, juiced

1.  Cook linguine until firm but tender.

2.  Heat oil in a large non-stick skillet over medium high heat.  When the oil starts smoking add in the garlic and cook until lightly browned, for about 30 seconds.  

3.  Add in 1/4 of the zucchini to the garlic and cook on high until well coated with oil.

4.  Add in the remaining zucchini and cook until tender, about 3-5 minutes.  Salt and pepper the zucchini liberally.
5.  Turn heat to low and add in the yogurt, cheese and pasta.  Toss to mix.  Transfer to a large serving bowl.
6.  Squeeze in lemon juice to taste and top with tomatoes and avocados.  Plenty of salt and pepper to taste. Serve and enjoy! (I served mine with chicken on top, but that is totally optional)

Review:
Don't hate me because this is not a slow cooker recipe.  From time to time, I'm going to start sharing some of my favorite recipes that aren't slow cooker recipes.

I love this recipe so much and have been making it since I was in college.  I received several zucchinis in my bountiful basket and used most of them to make this delicious dinner.  I loved making it with the yellow and green zucchinis for some added color.  If you're in a pinch, use sour cream instead of yogurt.  And if you're like me and had neither, I actually used cottage cheese and  it worked out okay.  This is a super fast and easy dinner.  Make it vegetarian if you want.  We served ours with chicken.  5 stars.

Slow Cooker Vegetable Lasagna

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Happy Monday everyone!  Thanks for all who have entered to win my cookbook.  If you haven't entered yet, you can do so here.

For today's recipe, check out this delicious 5 star vegetable lasagna that I made in the slow cooker!  I am guest posting today on Jaymee's beautiful blog, E is of Eat.  Feel free to peruse her blog and bookmark or pin some recipes while you're at it.  The food she makes looks almost too good to eat!

Slow Cooker Simple French Onion Soup

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Makes 4 servings

3 small onions, sliced into thin rings

4 Tbsp canola oil

Pinch of salt, pepper, and sugar

2 (13.75 oz) cans beef consomme

1/2 cup water

Pinch of dried thyme, optional

4 slices of Swiss cheese

4 slices of crusty bread (French bread or a baguette works well)

1/4 cup freshly grated Parmesan

1.  Place onions in bottom of 3-quart slow cooker.

2.  Sprinkle with oil, salt, pepper and sugar and stir until onions are coated.

3.  Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until onions are soft and caramelized.

4.  Pour in consomme and water into slow cooker and cook until warmed.  Add in thyme, if wanted.  Salt and pepper to taste, if needed.

5.  Ladle soup into 4 bowls that are oven safe.  Place a piece of bread on top of each serving of soup.  Place large piece of Swiss on top of bread.  Sprinkle with Parmesan.

6.  Place bowls on a cookie sheet and put under broiler for a minute or so, until cheese is melted and starts to get a little brown.  Serve and enjoy!

Review:

This is such an easy recipe!  And it turned out beautifully.  My husband thought it was just as good as the French onion soup that we order on the cruises that we've gone on.  I like not having to babysit the onions like you have to when you caramelize them on the stove top.  They just cook all day and then add a few things, stick it under a broiler and boom you're done!  3 1/2 stars.

Slow Cooker Red Potatoes

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Small red potatoes

Water

1.  Place clean potatoes in a 1-2 quart oven safe dish that fits inside your slow cooker.  Place dish in bottom of 6-quart slow cooker.

2.  Pour water into the bottom of slow cooker.  It should be about 1 inch of water.

3.  Cover slow cooker and cook on LOW for about 6-8 hours or on HIGH for about 4.  Serve with desired toppings.

Review:

An easy way to make these delicious little red potatoes.  I got these gourmet red potatoes in my bountiful basket and have loved them.  They are the perfect size and have such a great taste.  4 stars.

Easy Creamy Low-Fat Tomato Basil Soup

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Serves 4-6

2 (14.5 oz) cans diced peeled tomatoes in juice

1 tsp salt

2 Tbsp tomato paste

1 bay leaf

1/2 tsp minced garlic

2 Tbsp flour

3 tsp sugar

2 cups frozen or fresh ravioli (optional)

3/4 cup warmed milk (I used 1% but if you wanted to use skim that would work.  If you're wanting creamier you could use heavy cream or half and half)

1/4 cup fresh basil, finely minced

Freshly grated parmesan

Salt and pepper to taste

1.  Combine tomatoes, salt, tomato paste, bay leaf, garlic, flour and sugar in slow cooker.  Whisk a little until flour is smooth and combined.  

2.  Cover and cook on LOW for 4-6 hours.  Remove lid.  Remove the bay leaf.  Pour soup into a blender and puree until totally smooth (or use an immersion blender to puree).  Pour back into the slow cooker.

3.  Add in raviolis (if desired) and basil and pour in warmed milk.  Let cook for another 30 minutes or so, until raviolis are done.  Salt and pepper to taste and serve with Parmesan cheese.

Review:  

I've had so many hits on this Tomato Basil Parmesan soup lately it's been unreal.  I've had a lot of people want to know how to make it and skinny it up a bit.  I decided to create a new tomato soup recipe that is skinny and delicious, not to mention totally easy and quick.  I was happy with the consistency of the soup.  It wasn't runny but nice and creamy.  The fresh basil gave it great flavor too.  I added raviolis into mine so my kids would eat it and they were yummalicious.  We served ours with grilled cheese sandwiches.  4 stars.

Slow Cooker Shells and Cheese

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Makes 6 servings

3 cups water

1 cup Shirley J White Cheddar Soup Base

1/2 tsp minced garlic

1/2 tsp paprika

1/2 tsp ground mustard

1 cup grated medium or sharp cheddar cheese

3 cups whole wheat pasta shells

1/4 cup bread crumbs

1.  In a saucepan combine the water and soup base and whisk.  Bring to a boil over medium heat.  Whisk in the garlic, paprika, mustard and then slowly little by little the cheddar.  When the sauce is nice and thick pour into an oven safe dish that fits in your slow cooker.  

2.  Pour uncooked noodles into the sauce and press to submerge.

3.  Cover slow cooker and cook on LOW for about 2 to 2 1/2 hours.  Remove the dish.

4.  Sprinkle with breadcrumbs and transfer to oven.  Broil for a few minutes until top is crusty.  Salt and pepper to taste and serve.

Review:

I wanted this to be good.  And it does have potential...but made as is, it is not good (I would give it 1 1/2 stars).  I didn't eat it (My kids thought it was good, though).  The problem really was that the shells were all weird.  Uncooked pasta, I'm figuring out, doesn't fare so well in the slow cooker (unless it's lasagna, I've had great luck with that).  The other problem was that it was lacking in flavor.  The seasonings were off.  Even salt and peppering it didn't help.  So this  is how I would change it in the future:

1.  Don't make it in the slow cooker

2.  Cook the noodles to al dente and then submerge in the cheesy sauce

3.  Season differently...more, different...I don't know

4.  After putting in the noodles, place the dish in the oven and cook for about 20-30 minutes at 350.  Then top with breadcrumbs and broil until toasted.

Let me know if you try this and what you think!

Slow Cooker Fresh Garlic Green Beans

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Makes 6 servings

1 lb fresh green beans, washed and trimmed

2 Tbsp extra virgin olive oil

1 tsp salt

1/4 tsp pepper

1 packed tsp minced garlic (about 2-3 cloves)

bacon bits (optional)

1.  Place an oven safe dish that fits inside your slow cooker in the bottom of the slow cooker (I have a corningware dish that is 1.6 liters). 

2.  Place green beans inside dish.  Drizzle with olive oil.  Stir in the salt and pepper and garlic.

3.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2.  Remove dish from slow cooker and serve directly from it.  Top with bacon bits, if desired.

Review:

The Bountiful Basket strikes again!  I'm loving all the fresh produce and I've been having fun figuring out ways to use it.  I thought these beans were good.  Flavorful and perfectly seasoned.  My husband thought they were the best thing ever.  A literal quote, "Those are the best beans I've ever eaten in my life."  They were still fairly crisp, not limp.  He suggested I make our asparagus the same way...so I'll have to give it a go.  4 stars.

No Stick Steel-Cut Oats Breakfast

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Add your favorite toppings...I did apples and bananas.

Spray an oven safe dish with non-stick cooking spray.  Fill it up with the ingredients and place inside your slow cooker...no sticky mess in the morning just perfect oatmeal!

1/2 cup steel-cut oats

1/4 cup pearl barley (regular not quick-cooking)

1/2 tsp cinnamon

2 tsp brown sugar

1/8 tsp salt

2 3/4 cup water

Optional toppings:  fresh fruit, milk, nuts, raisins etc.

1.  Spray an oven safe dish (mine is corningware and it is about 1.7 quarts) that fits into your 5-7 quart slow cooker with non-stick cooking spray. 

2.  Place all ingredients inside dish and stir to combine.

3.  Place dish directly inside slow cooker insert.  Cover the slow cooker and cook on LOW for about 7-9 hours.

4.  Remove dish carefully and serve with desired toppings.

Review:

I've been on a mission:  To figure out how to cook steel-cut oats overnight without losing half of them because they stick to the sides and get all crusty.  I figured it out, people.  And I'm still excited.  

Use a dish inside your slow cooker that is sprayed with non-stick cooking spray.  Without the oats touching the sides of the slow cooker you prevent the sticking.  If you use a dish inside you also can extend the time that your breakfast can cook without getting overdone.  

I especially loved this combination of the pearl barley and the steel-cut oats.  It added a texture dimension and seemed extra hearty.  I love to eat these after a long Saturday run when I'm so hungry.  They stick with you and you can add all your favorite toppings.  I will be using this method again and again and again!!!  4 stars.

Slow Cooker Mexican Rice with Black Beans and Corn

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Makes 6 servings

1 cup diced onion

2 large garlic cloves, diced

1 Tbsp tomato paste

1 Tbsp oil

1 1/2 tsp chili powder

1/2 tsp cumin

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

1 (10.75) can tomato soup

1 cup instant brown rice

Salt and pepper

Cheese

Cilantro

Sour cream

1.  Combine onion, garlic, tomato paste, oil, chili powder and cumin in microwave-safe bowl and microwave for about 5 minutes, stirring every minute until onions are soft.  Transfer to slow cooker.

2.  Add beans, corn, soup and rice to the slow cooker.  Stir until ingredients are combined.

3.  Cover and cook on HIGH for about 90 minutes to 2 hours.  Salt and pepper to taste.  Serve with cheese, cilantro and sour cream, if desired.

Review:

This recipe let me down.  It totally has potential though.  The tomato soup was the wrong wrong wrong choice.  It was too processed-tasting and overpowering.  If I was to make this side dish again I would substitute tomato sauce or even better salsa...over maybe half tomato sauce and have salsa.  2 stars (as is...but like I said it has potential).

Garlic Cauliflower Mashed Potatoes

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Makes 4-6 servings

1 head of cauliflower

3 cups water

4 large garlic cloves, peeled

1 tsp salt

1 bay leaf

1 Tbsp butter

Milk (if needed)

Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.

2.  Add in the water, garlic cloves, salt and bay leaf.

3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

4.  Remove the garlic cloves and bay leaf.  Drain the water. 

5.  Add in the butter and let it melt.  

6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.

7.  Salt and pepper to taste.  Serve with chives or green onions.

Review:

The Bountiful Basket strikes again.  This time with cauliflower.  I halved this recipe and actually ate the entire thing by myself.  What a great way to eat vegetables!  Obviously it has a different taste than mashed potatoes but if you like the creamy texture of potatoes this might be a good way to save some calories.  3 1/2 stars. 

Slow Cooker Maple-Dijon Glazed Brussels Sprouts

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Makes 4-6 servings

1 lb Brussels sprouts

3 Tbsp butter, cut into 6 pieces

1 Tbsp Dijon mustard

1 Tbsp maple syrup

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup water

1.  Wash and trim sprouts and then cut each one in half.

2.  Place sprouts in the slow cooker.

3.  Pour mustard, syrup, salt, pepper and water over the sprouts.  Stir until sprouts are coated.

4.  Cover and cook on HIGH for about 2 hours or on LOW for 4 hours.  Stir well and serve.

Review:

I've been getting my Bountiful Baskets faithfully every Saturday.  The last two Saturdays we had a bag of Brussels sprouts included.  Now I must admit I cannot ever remember having Brussels sprouts in my life.  I've heard plenty of negative reviews about them.  The first way I tried them was roasting them with olive oil, salt and pepper.  That was okay.  Then I decided to try them in the slow cooker.  I liked them much better this way.  Maybe because they had butter and syrup on them.  Ha ha!!  Actually the syrup just added a hint of sweetness.  I think this is probably the best Brussels sprouts are going to get.  They were good...good for Brussels sprouts.  If you think Brussels sprouts are the most disgusting this in the world then you probably won't like this recipe.  But if you like them to begin with you'll probably love this recipe.  Give it a try, tell me what you think.  3 1/2 stars.

Slow Cooker Baked Potato Soup

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Slow Cooker Baked Potato Soup

Makes 6 servings

6 medium red potatoes, cubed

1 cup diced onion

4 large garlic cloves, minced

1 bay leaf

1/4 tsp salt

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

4 Tbsp butter

1/2 cup flour

1 cup milk

Salt and Pepper

Toppings:  green onion, cheese, sour cream, bacon bits

1.  Either microwave the onions until softened or saute them in a pan on the stove.  Add to the slow cooker.

2.  Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.  

3.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4.  Prepare a roux.  Melt butter over low heat in a skillet.  Slowly add in the flour and whisk.  After butter and flour are combined, slowly add in milk and tablespoon at a time.  Continue whisking.  When roux is thickened up slowly add in 1 cup hot soup.  Whisk until thickened.  Stir in another cup of soup and keep whisking until thickened.  Do this another 2 times.  When you have a nice thick creamy sauce, add it all back into the slow cooker.  Stir.  Salt and pepper to taste.

5.  Ladle into bowls and then add toppings, as desired.  

Review:

The comment I made to my husband as we were eating this soup was "this soup is like a baked potato.  By itself the potato is pretty mediocre but with all the toppings, it is AMAZING!"  The soup by itself was a fairly mediocre potato soup.  However, adding the sour cream and cheese and bacon made it oh so delicious.  My kids inhaled this soup.  Soup people.  They ate soup.  It is very kid-friendly and adult-friendly for that matter.  Comforting, creamy and delicious.  4 stars.

Slow Cooker Spaghetti Sauce with Fresh Tomatoes

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 Makes 4 servings


4 large ripe tomatoes, diced
1 Tbsp packed minced garlic
1/4 cup tomato paste
1 tsp salt
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
Salt and Pepper
Browned lean ground beef (if desired)

1.  Combine tomatoes, garlic, paste, salt, sugar, basil and oregano in 3 quart slow cooker.
2.  Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3.  Remove lid and use a potato masher to crush the tomatoes.  Salt and pepper to taste.  Add additional basil and oregano, if needed.  If you want to add meat you can at this point or just serve as is.  Serve over hot cooked spaghetti.

Review:
I have been loving my Bountiful Baskets lately.  I feel like it's summer!  Fresh tomatoes and corn on the cob today.  And last week I got a watermelon!  I decided to use my fresh tomatoes to make a pasta sauce.  It turned out absolutely perfect, although it was fairly simple with few ingredients.  My husband had to add meat at the end (of course) but I probably would have preferred it without.  4 stars.