We have a gluttony of homegrown Roma and grape tomatoes from our vegetable garden this season. This Labor Day long weekend has had us eating bruschetta every day for lunch so it was time to make something else with these delicious tomatoes. The basil was starting to go to seed so I harvested the rest of that and roasted the tomatoes to make this incredible healthy soup. It is a Barefoot Contessa recipe I found online and I decided not to change a thing. I went easy on the red chili flakes only because the girls will be eating it also, but you can always add extra to the adult portions if you feel like it. I wanted to keep it sweet and untainted. It was just that... so sweet, pure and hearty. A fabulous end to a wonderful weekend with friends. We feel ready for Fall now.
Ingredients:
3 lbs (1.5kg) ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tblpsn good extra virgin olive oil
1 tblspn sea salt
1 1/2 tspn freshly ground black pepper
2 brown onions, chopped
6 cloves garlic, minced
2 tblspn unsalted butter
1/4 tspn red chili flakes
2 x 14 1/2 oz (411g) tin tomatoes
4 cups fresh basil leaves, packed
1 tspn fresh thyme leaves
2 cups chicken stock
Method:
- Preheat oven to 400'F (220'C)
- Toss cut tomatoes with 1/4 cup olive oil, salt and pepper.
- Spread the tomatoes on a lined baking tray with parchment paper in one layer and roast for 45 mins
- In a large stock pot, over medium heat, saute the onions, remaining olive oil, garlic and butter with red pepper flakes for 10 mins until translucent.
- Add the tinned tomatoes, basil, thyme, and chicken stock
- Add the oven roasted tomatoes, including any juices on the tray
- Bring to the boil and simmer uncovered for 40 mins.
- Pass through a food mill with the coarse blade or use a hand blender to puree the soup.
- Taste and adjust seasoning if necessary.
- Serve hot or cold. With a little dollop of greek yoghurt and some toasted ciabatta.
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