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Sunday, July 10, 2011

Pablo Neruda & Tomatoes

The tomato displays its remarkable amplitude and abundance, no pit, no husk, no leaves or thorns, the tomato offers its gift of fiery color and cool completeness.  
- Pablo Neruda

Happily, I am now enjoying the amplitude & abundance of the luscious cherry tomatoes started from seed earlier this year as well as lots of basil.  

Today I am makng a roasted tomato & basil soup adapted from an Ina Garten recipe:

3-4 pounds ripe cherry tomatoes
1/4 cup plus 2 tablespoons olive oil
1 tablespoon sea salt
1 1/2 teaspoons freshly ground black pepper
2 cups minced yellow onions 
6 minced cloves of garlic 
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
4 cups fresh shredded Basil leaves
1 teaspoon fresh thyme leaves
1 quart chicken stock
 Toss the tomatoes with 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast in a 400 degree oven for 10-15 minutes until the tomatoes collapse.
Saute the onions & garlic with 2 tablespoons of olive oil, 2 tablespoons of butter, and red pepper flakes for 10 minutes, until the onions begin to caramelize.   Add the basil, thyme, chicken stock and oven-roasted tomatoes with their accumulated liquid. Bring to a boil and simmer for 30 minutes.  Blend with an immersion blender.  Garnish with basil pesto (see 4/23/11 post). 

Now off to pick some blackberries for dessert!

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