|The finished product - delicious, rich, roasted tomato soup.|
Shopping / Ingredient List:
5-6 medium to large tomatoes (or 2 large cans of whole tomatoes)
8 cloves of peeled garlic
1/2 white or yellow onion
Crushed red pepper
A few sprigs of fresh basil
Recipe for Oven Roasted Tomato Soup:
Slice Tomatoes into 1/2 inch slices (or completely drain canned tomatoes, then slice in half) and lay them out on a baking sheet with a lip to keep the juices in - you'll be using those!
|Slice tomatoes thick and place on baking sheet.|
Drizzle 2-3 Tablespoons Olive Oil over tomatoes.
Sprinkle coarse sea salt lightly over tomatoes.
Sprinkle a couple of shakes - not too much - of crushed red pepper over tomatoes.
Place in 400 degree oven for 20 minutes.
Chop 1/2 onion and saute with a couple teaspoons of olive oil until it starts to caramelize. Set aside.
When timer goes off for the tomatoes, throw in the 8 cloves of garlic and leave it in the 400 degree oven for another 15-18 minutes until the garlic is golden.
|Simmer mix for 20 minutes.|
Remove pan from heat and let it set for about 10 minutes to cool just a bit. Mixing everything together in a food processor is simple, just let it run until the mix is relatively smooth. (Allow steam to vent while doing this!) If you're going to use a regular blender, use caution! Do small batches and remove the centerpiece of the lid in order to let steam escape.
Add salt and pepper if needed. Top with some fresh basil and serve with some yummy homemade bread.