Saturday, December 11, 2004

TC's Roasted Tomato Soup Mmmm……

I hate tomato soup from a can and I hate having to peel and seed tomatoes. Luckily, in this recipe you don't need to do that and you get the fresh ripe flavor of tomatoes. You can do this in the winter because the roasting intensifies the flavor of the tomatoes.

10 ripe tomatoes



1 medium onion

2 cloves of garlic

Red Pepper flakes

1 tablespoon honey

2 tablespoons of balsamic vinegar

4 cups water, chicken stock or white wine (or any combination thereof)

Chopped basil (optional)

Cream (optional)

Cut tomatoes in half and place on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Roast at 425 degree for half an hour. In the meantime coarsely chop garlic and onion and sauté in olive oil in a large pot until translucent. Add the red pepper flakes, honey and balsamic vinegar and the tomatoes. Sauté for another ten minutes. Add the water/white wine/chicken stock (if you are adding only water make sure to add plenty of salt). Let the mixture simmer uncovered for 15 minutes. Pour ¾ of it into a blender and blend until smooth. I don't blend it all because if you do it ends up having the consistency of baby food. Pour the blended soup back into the pot. Now is the time to add any basil or cream. Add more salt and pepper to taste.

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