Roasted Tomato Soup
August is tomato month in the North East. Home grown tomatoes are amazing!
1 hour 15 minutes6-8 servings
Ingredients
- 12 or more plum tomatoes, halved (home grown if possible)
- 28oz can of Pomodoro S. Marzano Dell'agro Sarnese-Nocerino D.O.P. Certified Tomatoes
- Garlic slices
- Olive oil
- Balsamic
- Oregano
- Salt and pepper
- Butter or cream (optional)
- Medium size yellow onion, chopped
Preparation
- 1.Pre-heat oven to 425 degrees
- 2.Cover a cooking tray with aluminum foil
- 3.Slice tomatoes lengthwise and place on tray with the cut side up
- 4.Drizzle with olive oil and balsamic
- 5.Add salt and pepper and lightly season with oregano
- 6.Add a thin slice of garlic to each half
- 7.Roast for 45 minutes but start checking after 30 minutes
- 8.Natural sugars will caramelize
- 9.Saute one medium size onion chopped in Dutch oven with olive oil
- 10.Add roasted tomatoes and juices to the Dutch oven
- 11.Add one 28 oz can of Pomodoro S. Marzano Dell'agro Sarnese-Nocerino D.O.P. Certified Tomatoes. Hand crush the tomatoes
- 12.Simmer for 30 minutes
- 13.Use a hand emulsifier to blend
- 14.If desired, add a touch of heavy cream or a quarter stick of butter
- 15.Plate and serve with garlic toasted crostini or croutons