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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Refreshing Ingredients:
3 lbs tomatoes, quartered |
olive oil, as needed |
3/4 teaspoon sugar |
salt |
pepper |
1 cup onion, diced |
1/2 teaspoon coriander |
1/4 teaspoon cumin |
1/4 teaspoon caraway seed |
2 dried chilies (medium hot) |
1/4 teaspoon red pepper flakes |
2 cups chicken stock |
plain yogurt, garnish |
cherry tomatoes, garnish |
Directions:
1. Preheat oven to 450.
2. Place tomatoes on rimmed baking sheet with silpat. Drizzle with olive oil and sprinkle with sugar, salt and pepper. Roast until edges begin to wrinkle and juices release, about 35 minutes.
3. Transfer tomatoes and juice to a bowl.
4. Heat a medium saucepan and ad 2 tbs olive oil over medium heat.
5. Add onions, coriander, cumin and caraway. Cook and stir til onions are tender, about 4 minutes. Add chiles or red pepper flakes.
6. Add tomatoes and chicken stock. Bring to a boil. Reduce heat and simmer about 10 minutes.
7. Use stick blender to smooth it out.
8. You can strain it through a course sieve, or just enjoy the lumps.
9. Season with salt and pepper.
10. Chill for at least 3 hours.
11. Garnish with a teaspoon of plain yogurt and thinly sliced cherry tomato and serve.
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