Make sure to whip up some focaccia along with it for a wonderful accompaniment!
Roasted Tomato Soup
Adapted from Smitten Kitchen
Ingredients
3 lbs. plum tomatoes, halved lengthwise
2 Tbsp. olive oil
6 cloves garlic, unpeeled
2 Tbsp. coarsely chopped fresh basil leaves or 1/4 teaspoon dried
1/4 tsp. dried crushed red pepper
1 1/2 cups chicken stock or vegetable broth
Salt and pepper, to taste
Directions
1. Preheat oven to 400°F.
2. Wrap garlic cloves in a tight foil packet.
3. Place tomatoes, cut side up, on large baking sheet lined with foil. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil.
4. Add the garlic packet to the baking sheet.
5. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
6. Unwrap the garlic packet and peel cloves.
7. Transfer the garlic, tomatoes and any accumulated juices to a blender or food processor. Pulse until it becomes a chunky puree.
8. Transfer the mixture to medium pot.
9. Add 1 tablespoon of the basil, crushed red pepper, and stock. Bring to a boil.
10. Reduce heat to a simmer and cook, uncovered, for 25 minutes.
11. Remove from heat and add salt and pepper to taste, if necessary.
12. Before serving, sprinkle with the remaining chopped basil.
I totally love tomatoes and my caprese salad is a wonderful cold dish for the summer. However, this is even better for when the summer nights get a little chillier heading into the fall. Besides, this is great way to use up a huge tomato crop!
Any other ideas on how to use up the last crop harvest from the tomato plant?
