Gourmet Twist on an Old Classic

Who doesn't love tomato soup with a grilled cheese sandwich? I know I love that combo, and here's a new, more grown-up take on that old classic! Roasted tomato soup with croutons and Parmesan cheese!

What you need:
  • 4 lbs of Roma tomatoes
  • 1/3 cup olive oil
  • 4 cloves of fresh garlic, minced
  • 3 sprigs of fresh rosemary, finely chopped (you can use dried rosemary too- sub 2 tsps)
  • sea salt (or regular salt)
  • 1 tsp crushed red pepper
  • Garlic or seasoned croutons
  • Shredded or grated Parmesan cheese

What you need to do:

This first part is the hardest, and the only time consuming part of the whole deal- you need to cut the tomatoes in half, length-wise, and pull out the seeds and juice and discard. Throw the tomatoes, garlic, olive oil, rosemary, a few pinches of seasalt, and red pepper in a bowl and toss together so that the tomatoes are well-coated with the seasonings. Let marinate for about 20 minutes. Then lay the tomatoes (cut open side up) on a rimmed baking sheet. Drizzle remaining oil mixture over the tomatoes. Roast the tomatoes in the oven for about 30 minutes at 350 (until the tomatoes start to get blackened on the bottoms and start wrinkling up like prunes). Remove the tomatoes from the oven and place half of them in a food processor to puree....then dump the pureed tomatoes into a large pot on medium heat; then place the rest of the tomatoes in the food processor and "pulse" until they are just broken up into nice chunky pieces. Then dump the chopped tomatoes into the pureed tomatoes. Simmer on low until you are ready to serve- you may need to add a touch of salt to season. To serve, ladle into bowls and top with a handful of croutons and Parmesan cheese- there you have it! FYI- it's even better a few days later- microwave it and top with croutons and cheese! Enjoy!

1 comment: