Well, my tomato bushes are getting out of control and every day I end picking a good bowl of fresh ripe tomatoes. I have some heirlooms, some cherry, some plum tomatoes; they all taste great, but how much c an you eat? It turns out if you make a tomato soup, you end up using quite a bit of them. Today, was roasted tomato day. I just finished a bowl and still can feel a little tanginess in my mouth. It was sooo yummy, I might as well go get another bowl.
As for preparation, again pretty simple. cut the tomatoes in half fill the baking dish, throw 10 cloves of garlic, slice one onion throw on top of the tomatoes. Drizzle with some olive oil, salt and pepper and stick it into the oven. Roast it for a good 30-40min. Transfer everything to the pot, add some broth, butter and bay leave and cook another 20min or so. In the end just blend with immersion blender, add some heavy cream and basil leaves and the soup is ready.
Enjoy!!!
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