Sunday, December 16, 2012

Roasted Tomato Soup

If you are a MiddleBar follower then you know I love the tomato. Since tomatoes are out of season most of the year and I haven't quite mastered canning, what is a girl to do? The answer is simple: roast em!!!!

If you haven't tried the MiddleBar Roasted Tomatoes (click here) then you better get your butt movin'. For the rest of you, here's another great take on this recipe the pros!  Enjoy Ya'll!

Roasted Tomato & Basil Soup
5lb Roma tomatoes
2 1/2 tbl salt
1 tbl pepper
3 1/4 tbl sugar
2 thbl crushed garlic
1/4 cup balsamic
1/3 cup olive oil
1 cup chicken stock
3 sprigs basil
1 tbl chiffon basil

Preheat oven to 400. Slice tomatoes lengthwise and place on a oiled roasting pan. Brush with crushed garlic then drizzle with olive oil and balsamic. Sprinkle with salt, pepper & sugar and ake for 35 minutes. Remove from oven, then hand crush the tomatoes into a food processor add sprigs of basil and pulse 8-10 times until tomatoes are to a chunky soup consistency. Transfer to stock pot and add 1 cup chicken stock. On medium low heat, simmer the soup 15 minutes, top with 1 tbl of basil and serve!

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