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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a tasty combination of fresh tomatoes and intensely flavored sun-dried tomatoes. The recipe comes from The Soup Bible however I added the roasting of the tomatoes and onion. UPDATE: 8/7/09 I've reduced the servings to four; obviously the number of servings will vary with the size.of the portions. NOTE: I've also made using canned whole tomatoes, using the method in Ultimate Cream of Tomato Soup Ingredients:
2 1/2-3 lbs ripe tomatoes, roma |
1 small red onion, quartered |
3 garlic cloves, pealed, left whole |
1 2/3 cups chicken stock or 1 2/3 cups vegetable stock |
3 tablespoons sun-dried tomato paste |
1 tablespoon olive oil |
2 -3 tablespoons balsamic vinegar |
2 -3 teaspoons sugar |
fresh basil leaf (small handful, plus extra for garnish) |
salt |
pepper |
toasted cheese, croutes, to serve |
creme fraiche, to serve |
Directions:
1. NOTE: To easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water.
2. Plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water.
3. Peel off skins and cut in half.
4. Spray 9x13 pan with non-stick cooking spray.
5. Preheat oven to 375 degrees.
6. Place tomatoes cut side down.
7. Sprinkle onions and garlic over tomatoes.
8. Drizzle 1 table olive oil over mixture and roast for 45 minutes.
9. Place tomato/onion mixture in blender and blend until smooth.
10. Move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil.
11. Season with salt and pepper.
12. Simmer for 15 minutes stirring occasionally.
13. Serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche.
14. Garnish with basil leaves.
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