Tag Archives: Roasted Tomatoes

Souper Easy Roasted Tomato and Red Pepper Soup

29 Oct

Now that soup weather is finally here I decided to make tomato soup. Growing up we always had Campbell’s and I always loved it but now that I rarely eat anything processed or pre-made I thought it was time I grew up and made my own tomato soup. I found a super easy recipe and it tasted great.

As far as what kind of tomatoes to use, you can really use any kind. I did a mixture of Roma and Compari. The recipe called for white onion, not sure I’d use that again, I think I’ll try a Spanish onion the next time I make it. Not crazy about the white onion flavor.

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Ingredients:

6 cups tomatoes, chopped

1 white onion, chopped

Salt

5 or 6 garlic cloves, peeled

2 large red peppers

Red pepper flakes, optional, to taste

2 tsp red wine vinegar

2 tsp olive oil, plus more for roasting

To do:

Preheat oven to 400 degrees.

Line rimmed baking sheet with parchment paper. Toss tomatoes and onions in olive oil, spread evenly on baking sheet and sprinkle with salt. You may need 2 baking sheets, you don’t want them too close together.

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Peel garlic and place on tin foil, drizzle with olive oil, fold tin foil and secure edges, place in oven.

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Roast everything for 20 to 25 minutes, flipping tomatoes and onions half way through.

 

After removing the tomatoes and garlic from the oven, roast the red peppers under the broiler. Turn on the broiler, place red peppers whole on baking sheet. Put under broiler on the highest rack so they are close to the flames. Roast about 2 to 3 minutes each side turning as they get charred.

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Once they are well charred, remove and place in a bowl, cover bowl tightly to allow the steam to loosen the skin. At least 5 minutes. Remove the skins, just be careful, they are hot. You can leave some of the char as it adds a nice flavor to the soup.

Once the peppers are peeled; cut, core and remove seeds.

In batches add tomatoes, onions, red peppers, vinegar and olive oil to a blender, only till the blender is half full. Blend until smooth.

 

As you blend each batch, put the blended batch in a pot over low heat, once it is all blended and in the pot you can taste and adjust the seasoning. You may need to add more salt or red wine vinegar for a little more tang.

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Serve with a loaf of rustic bread and enjoy!

 

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Roasted Tomatoes-Italian Style

3 Mar

Last night we had friends for dinner and I always have a theme, so last night it was “A Night in Italy”.  I just think it’s more interesting and fun with a theme and you can get really creative with the decor, the menu and your outfit! The menu was simple starting with an antipasto, then we sat for an arugula salad and shrimp marinara with crusty italian bread followed by italian pastries and a dessert cocktail of prosecco with raspberry sorbet and fresh raspberries. All this while listening to Italian music and drinking Italian wines.  The one hors d’ oeuvre  I made last night, that I have made before that is always a big hit is a Roasted Caprese Salad. They fit nicely not just because they are Italian but they are the colors of the Italian flag! I got the recipe from my BFF Karen, who is also my sister-in-law (she was my friend first)  and she got the recipe from the Barefoot Contessa. I do not even like tomatoes but I love these and so easy to make. I highly suggest you try them!

Roasted Tomatoes

Roasted Tomato Caprese Salad

12 Plum Tomatoes, halved lengthwise, seeds (not cores) removed (I like to use the Campari tomatoes)

1/4 Cup Good Olive Oil, plus more drizzling

1 1/2 Tablespoons Balsamic Vinegar

2 Large Garlic Cloves, minced

2 Teaspoons Sugar (I do not use the Sugar)

Kosher Salt and Freshly Ground Black Pepper

16 Ounces Fresh Mozzarella Cheese

Fresh Basil

Preheat the oven to 275 degrees (I do 250 in my oven, because they were cooking too quickly and burning).

Arrange the tomatoes on a sheet pan with the cut sides up in a single layer.  Mix the olive oil and balsamic vinegar with the garlic and drizzle over the tomatoes then sprinkle with salt, pepper and sugar if desired.  Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into 1/2″ slices, if too big then cut in half and a arrange on a platter. Put a small basil leaf on each piece of cheese then layer with a tomato and drizzle with more olive oil if desired and serve with baguette slices. 

A great addition to any party…happy eating!

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