Oven-Roasted Tomato and Garlic Soup


4 plum tomatoes halved lengthwise
2 garlic cloves minced
2 tablespoons pure olive oil
Salt to taste
Freshly-ground black pepper to taste
1 cup pure olive oil
8 garlic cloves peeled, and
sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion chopped
1/2 cup white wine
2 cups canned plum tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt to taste
Freshly-ground white pepper to taste


Oven Roasted Tomatoes: Preheat oven to 200 degrees. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
Garlic Chips: Heat oil in a medium skillet until the oil begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
Tomato Soup: Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and Oven Roasted Tomatoes and reduce by one-quarter.
Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time.
Reheat over medium heat and pour into a large serving bowl. Garnish with Garlic Chips.
This recipe yields 8 servings.





8.0 servings


Friday, December 18, 2009 - 11:43pm



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