Roasted Tomato Soup
The recipe for the soup comes from the cookbook, "Recipes from Home" by David Page and Barbara Shinn (Artisan, 2001, $30). Roasting tomatoes brings out the sweetness, they note.
List of Ingredients
2 pounds ripe plum tomatoes, halved
6 garlic cloves, peeled
3 fresh thyme sprigs
3 tablespoons olive oil
3 cups chicken or vegetable stock, preferably homemade
Kosher salt and freshly ground black pepper to taste
4 fresh sage leaves
Recipe
Preheat oven to 450 degrees.
Toss tomatoes with garlic, thyme and olive oil. Spread tomatoes evenly on baking sheet and roast them 20 minutes. Let tomatoes cool, then remove thyme sprigs and slip skins off tomatoes.
Puree tomatoes, garlic and stock in food processor until smooth. Transfer puree to soup pot and simmer over medium-low heat until it's heated through. Season with salt and pepper. Ladle into bowls and serve hot, with sage leaves torn over the top. Makes 4 servings.
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