Late summer tastes like roasted tomato soup.
Ingredients
- 4 lb tomatoes
- 1 onion
- 2 tbsp fresh basil chopped (not frozen)
- 2 tbsp fresh parsley chopped (not frozen)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp pepper freshly ground
- 1/2 garlic bulb do not peel, keep cloves attached to each other
- 1 tsp fresh thyme chopped (can be frozen)
- 4 cup chicken broth
Servings: servings
Instructions
- Roughly chop tomatoes and onion. Mix in basil, parsley, olive oil, salt and pepper. Pour mixture into a shallow pan and spread into a single layer -- if tomato pieces have to pile on top of each other to fit in the pan, split mixture between two pans, otherwise you'll have to increase the cooking time.
- Stirring every 45 minutes, roast tomatoes until they're tender and starting to brown. At 350 F this will take about two hours; at 250 F, 3 - 4 hours. The lower the roasting temperature (with a longer cooking time) the richer the tomatoes will taste.
- Once you've put the tomatoes in the oven, prepare the garlic. With a sharp knife, slice the top off the garlic bulb, just enough to expose the tops of the garlic flesh. Discard the bits you sliced off and wrap the bulb tightly in aluminum foil. Add to oven with tomatoes and roast for an hour at 350 F, or 1.5 - 2 hours at 250 F. When garlic is done (sharp point of a paring knife slides effortlessly into the cloves) let it rest on a cooling rack until it's cool enough to handle, then unwrap it and squeeze out each clove from its skin.
- When tomatoes are done, let them cool a bit then transfer them, with the garlic cloves, to a food processor and pulse until smooth.
- Transfer tomatoes to large pot and add thyme and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Serve.
Recipe Notes
From http://fimby.tougas.net/node/6532 and http://smittenkitchen.com/2011/09/roasted-tomato-soup-with-broiled-cheddar/