Recipe
About a pound of tomatoes from your garden.
I used: sweet 100's, tigerellas, celebrity, cherry, ace, and beef steak.
Quarter the tomatoes and spread them out on a cookie sheet.
Drizzle with olive oil and salt generously.
I also sprinkled some fresh basil on them.
Roast in the oven at 375 for about 35 minutes. You want to see the tomatoes start to caramelize just barely.
Remove the tomatoes from the oven and when they have cooled enough, begin to blend them a bit at a time, throw in a handful of fresh basil and salt to taste. Once you have blended everything up, add about a cup of milk. ( it would probably be fabulous with cream, but I used one percent milk )
Once it is all incorporated I send the soup through a mesh strainer so it is smooth. (if you have a food mill this would work, but I don't have one)
That is it, so easy and soooo good, enjoy.
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Sounds soooo good! I am still waiting for my tomatoes to really hit. I am excited to make this Sarah!
ReplyDeleteHow are you? I hope things are going well!
xoxo
Jen
I'm with you Jen. I'm eating them as fast as they come ripe. So unless they really hit I would have a bumper crop to cook with. But your recipe looks so good Sarah that I may just have to head to the farmer's market!
ReplyDeleteMy tomatoes were very sad this summer with the HEAT in the SOUTH. My girls would probably love that soup ... especially for dipping their grilled cheese sandwiches in.
ReplyDeleteThanks for stopping by my blog.
We are going to give this a try soon!
ReplyDelete