If you garden, I'm sure you're trying to figure out what to do with the overabundance of tomatoes. I was contemplating just that when I remembered an episode of Tyler's Ultimate I watched a couple of months ago, featuring Roasted Tomato Soup.
I found the recipe on-line and improvised with what I had in the house. My version (which, by the way, was sooooo deep in flavor . . . it was awesome!) ended up like this:
3 lbs of various tomatoes
(I had orange cherry, yellow heirloom and red big boys(?). . . I don't know . . .some kind of red. The idea is to have a couple of different kinds if you have them)
2 yellow onions, sliced thick
6 cloves garlic, smashed
1/4 c. olive oil
salt and pepper
1 quart + 1 cup chicken stock
2 bay leaves
2 Tablespoons butter
3/4 c. organic half-and-half, optional
Basil to Garnish
Preheat oven to 450 degrees. Core and cut tomatoes in half, or quarters if large. No need to cut the cherry tomatoes. Place tomatoes in a roasting pan with onions and garlic. Add olive oil, salt and pepper and mix thoroughly into vegetables by hand. Roast in oven for about 30 minutes, or until carmelized. Remove from oven.
In a large saucepan add roasted vegetables, chicken stock, bay leaves, and butter. Bring to a boil; then reduce heat and simmer for about 20 minutes to reduce liquid. Use an immersion blender to puree soup until smooth. Reduce heat and add half-and-half. Season to taste with salt and pepper.
Garnish bowls with sprigs of basil.
I then bought a little round loaf of whole grain bread, sliced it, drizzled it with olive oil and fresh grated parmesan. I threw them under the broiler until the parmesan melted and browned. OMG!
Easy, filling and yummy.
What are your favorite recipes for excess garden vegetables? Let us know. Leave a comment.