Roasted Tomato Soup ロストトマトスープ

May 18, 2010 § Leave a comment

Couple days ago we bought a whole bunch of tomatoes on vine from supermarket, the first thing I thought of was getting them roasted. Roasted tomato soup was always a recipe I wanted to try, roasting tomato slowly gives them a lovely intensified flavor, and it is a very good way to cook tomatoes that are not perfect as they become so much sweeter.

I’m going to put only Tomato, Onion and a little bit of celery as major ingredients, trying to keep it as simple as it can be.  Tomatoes need to be peeled before roasting.  The easiest way to peel a tomato is to cut a cross at the bottom of it, boiling it for a minute and give it a cold ice bath.

Preheat the oven to 300 degrees.  Prepare a large bowl to put peeled and halved tomatoes, mix gently with thinly sliced garlic, chopped thyme, 2 table-spoon of olive oil and 2 table-spoon of honey (it’s optional, you can skip this if your tomatoes are in great quality).  Line them on parchment paper and bake for 45 minutes, then bring the heat lower to 250 degrees and let them bake for 3 hours until they shrink like the picture. (yes! it really took 3 hours and my whole kitchen smell like tomato!!!)

Those lovely roasted tomatoes are great to be served along with any main dishes but today I’m making soup, so I diced half a big onion and one stalk of celery, cook until tender, put in tomatoes, add a few cups of water, blend until smooth and season with salt pepper and tomato paste then it’s done!  Nothing difficult in this recipe but just really time-consuming, I’ll definitely make again but not in a short while. (o’w’o)


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