Roasted Tomato Soup
Source: Sarah Henkin, CUESA's Market Chef (July 2009).
This recipe was created for the FOOD WISE BOOTH on July 21, 2009.
4 pounds Early Girl tomatoes
Extra virgin olive oil
2 cloves garlic, sliced
1 torpedo onion, chopped
½ large or 1 small carrot, peeled and chopped
1 thick slice of day old bread with crusts removed, cubed
Splash red wine vinegar
Red pepper flakes, to taste
Fresh “soft” herbs to taste: basil, marjoram, oregano, cilantro by themselves or a combination
- Preheat oven to 350 degrees. Remove core from tomato and slice a small X into the bottom of the tomato. Place top down on baking sheet, drizzle with olive oil and Kosher salt and roast in oven for about an hour. Remove tomatoes from oven; pour accumulated juices from baking sheet into a bowl. Remove skins from tomatoes, they should easily pull off, remove the seeds and core, roughly chop and add to the bowl with the roasted tomato juice.
- Heat a heavy bottom pot over medium flame. Add olive oil and heat until shimmery, add garlic, onion, carrot, bread cubes, and red pepper flakes, sauté until tender. Add tomatoes and enough water to just barely cover the ingredients. Add salt to taste, bring up to a simmer. Puree in food processor in batches until desired consistency. Add back to pot, taste for seasoning, garnish with herbs and serve.