Roasted Tomato Soup
Browse the market for “seconds” or “ugly” tomatoes at the end of the season and make them shine with this recipe!
serves 4
6 lbs. ripe beefsteak or plum tomatoes
2 onions, quartered
8 garlic cloves, peeled and whole, plus 1 clove, minced
3 Tbsp. extra-virgin olive oil
3/4 tsp. salt
1 cup chopped fresh basil
2-3 tsp. sugar (optional)
Adjust oven rack to upper-middle position and preheat oven to 450°. Toss together 5 pounds tomatoes (quartered), onions, whole garlic cloves, oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar; place in a large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, 45–60 minutes. Let cool. In batches, process roasted tomato mixture in food processor until smooth. (At this point you may freeze, can, or refrigerate this mixture.)
In a large pot, combine the last pound of tomatoes (diced) with minced garlic, basil, and 1/4 teaspoon salt and marinate 30 minutes. Add the processed roasted tomato mixture to the pot and simmer over medium heat until diced tomatoes are warm, about 5 minutes. Season with salt and sugar to taste. On a cool fall evening, make it a meal with your favorite version of grilled cheese.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.
