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).