Luscious Tomatoes

and other veggies too. While I certainly try, I cannot possibly eat all of these tomatoes. Even after multiple pasta sauces, roasted vegetable ratatouille, minestrone soup, fresh tomato and cucumber salad, and fresh tomato slices on ... everything. I am thinking of a roasted tomato garlic purée ...











Recipe: Roasted Tomato Garlic Soup

1 head garlic, cloves separated and peeled

8 (approx.) medium tomatoes, preferably home grown

5 cups water or stock, divided

1 Ω teaspoon dried thyme leaves

1 teaspoon freshly ground black pepper

1 teaspoon coarse sea salt

4 tablespoons olive oil, divided

4 medium onions, thinly sliced

2 tablespoons chopped fresh Italian parsley, for garnish

1. Preheat oven to 350 degrees F.


2. Quarter the tomatoes and place them in a shallow roasting pan. Add the peeled garlic cloves. Drizzle with approximately 1 tablespoon olive oil. Add 3 cups of the water/stock. Sprinkle with the thyme, pepper, and salt.


3. Cover the pan with aluminum foil and bake for 60 minutes, stirring once during the baking.


4. Remove the foil, stir again, and bake for another 30 minutes.


5. While the tomatoes and garlic are baking, heat 3 tablespoons olive oil in a soup pot. Add the sliced onions, cover and cook over medium heat until tender and lightly colored, about 15 minutes.


6. Add the remaining 2 cups of water/stock to the onions and bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes.


7. When the tomatoes and garlic have finished baking, transfer them to the soup pot. Using a stick blender, purÈe the soup until smooth.


8. Adjust the seasonings, ladle into soup bowls and sprinkle each bowl with fresh parsley.
   

6-8 servings.