Saturday, September 3, 2011

Recipe with tomatoes

Roasted tomato soup

Ingredients: tomatoes, onions, garlic, red wine, fresh herbs, water or broth, s+p

Tomatoes ready for roasting
Preparing: Roast your tomatoes (we cut them in half, single-layer them in a pan, pour on some olive oil, peeled garlic cloves and sprigs of oregano, and roast them in the oven for 2 hours at 350, or until they are nice and brown and some of the liquid has baked off). In a large pot, cook your onions and more garlic, if desired, in some olive oil. Add herbs of your choosing. Add and burn off a hefty pour of red wine. Then add your roasted tomatoes and as much water or broth as you want, to desired consistency. We use an immersion blender to make the soup smooth (also good since we leave the skins on the tomatoes).

Eating: Before serving we heat up the soup and add some cream. You could add some crunchy toppings (sliced radish, celery) or some fresh greens (cilantro, parsley, basil).

Dish history: We made this dish for our 2011 garden party, using lobster broth instead of water and serving it chilled. This is a great way to use your abundance of tomatoes. The soup freezes well.

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