It’s been a banner year for tomatoes. I’ve been playing around with ways to use them before they end up in the compost bin. After some experimenting I came up with this tomato soup. It just feels like a classic bit of peasant cooking. It’s rich, cozy, filling and uses lots of tomatoes. Vegetarians can replace the chick stock with a veggie stock.
2-3 lbs tomatoes — halve, drizzle olive oil, dot with 6-8 garlic cloves (smashed, chopped) and salt.
roast for 45 min at 425° and set aside
sauté in olive oil:
1/2 t red (or any hot) pepper
2 large onions - coarse chopped
1 T thyme
salt & pepper
add:
28 oz can of tomatoes (preference here for Muir Glen or Hunts)
4 c fresh basil leaves - rough chop
4 c chicken stock
the roasted tomatoes (and any liquid)
simmer for an hour or more
may need thickening — puree about 1/4 and return or do the “cornstarch and stock” thing
it goes so well with warm fresh bread and various cheeses