HEARTY HOT or COLD ROASTED TOMATO SOUP
2 lbs. Roma tomatoes. quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken broth
¼ cup chopped fresh basil
½ tablespoon balsamic vinegar
salt to taste
ground black pepper to taste
Place the tomato halves; cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375^ for 1 hour.
Strip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stack, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Yield: 4 servings.
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