IT’S TOMATO SEASON
And just in case you don’t believe me – take a look at my counter!!
I love tomatoes and at this point I am still enjoying them and all of their bounty (from our garden & the CSA) – so I am not quite ready to get to making sauce yet, although when you check in with me in about a week I’m sure I’ll be on the sauce-making path). After roasting up veggies for my Tomatillo Salsa & Zucchini Baba Ganoush, I was really in the mood for some roasted tomatoes. What better way to really enjoy the flavors of tomato and roasted tomatoes than in soup (ok – I am sure there are plenty of ways to enjoy these flavors – but a girl can only eat so many sliced tomatoes with salt/pepper on them a day).
Take some of those fresh tomatoes, roast ’em up with some garlic, smash in the pot, add some milk & enjoy (or puree for a smoother soup – that would have been my preference but Rich requested a chunky tomato soup). This is perfect with a nice piece of grilled cheese (we used Mozzarella on some Rosemary bread “grilled” in the George Foremen). Enjoy & play with these basic flavors to get the exact recipe and flavors you are looking for!!
Roasted Tomato Soup
- 8 medium tomatoes (or about 4 lbs total of whatever tomatoes you have)
- 4 – 6 (or more) cloves garlic
- 1 small onion
- approx. 1/4 cup olive oil
- Rosemary, Thyme, & Oregano (approx. 1 sprig each or some dried)
- 6 + Tablespoons milk
- Coarse Sea Salt & Coarsely ground black pepper
Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes on the pan cut side up with the garlic cloves (skins on) and quartered onion. Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky OR if you want it smooth – you should place your peels tomato & garlic right into a food processor or blender to make it smooth & then place in the soup pot.
When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Season with some oregano, rosemary & thyme. Add a pinch of sugar, if needed & grind some fresh pepper on the top of each bowl when you serve it.
One year ago – [Fresh] Stuffed Tomatoes (these were totally awesome: garden fresh tomatoes stuffed with mozzarella & goat cheese – go check ’em out & get to using more of those tomatoes!)
.And I leave you with today’s question of the day… how do you like your tomatoes (fresh, roasted, sauced, salsa, none, everything, etc)?