Roasting tomatoes brings out their rich flavors with more complexity than other cooking methods. It can bring back to life even the sorriest of tomatoes with just a bit of olive oil, salt and herbs.
By Jeanne Schwartz
I hope you have all been as lucky as us. All this California sunshine and 100 degree October weather is paying off big time…in tomatoes. They’re almost over-flowing at the farmer’s market- big and juicy, they’re close to bursting.
And while it hasn’t been close to cold or even cool out, I had to try this recipe while I could. It just sounded too tantalizing to pass up. Oven roasted tomatoes, drizzled with olive oil and salt, richer and more complex than any other tomato soup I’ve ever made. And you know what? It was just as good cold. Thank goodness, because it’s still too hot here for soup.
- 3 lbs. Tomatoes (1.4 Kg)
- 1 Medium Yellow Onion
- 5 Garlic Cloves, left in skin
- Olive Oil
- 3C Chicken or Veg Broth (720 ml)
- Heat oven to 350º
- Cut tomatoes into quarters (or any even size).
- Cut onion into quarters
- Toss tomatoes with olive oil, salt, pepper and other herbs.
- Arrange tomatoes, garlic cloves and onions in single layer on a baking sheet on middle rack.
- Roast for 30-40 minutes, stirring around every 15 minutes or so.
- While roasting tomatoes, either make broth using leftover vegetable ends or chicken bones or reheating purchased broth.
- Add tomatoes, onions and garlic removed from skin to broth.
- Puree using a blender or hand blender.
- Adjust seasonings and serve.
- *If you like more garlic flavor, sautee some garlic in olive oil in pot before heating broth.