Tuesday, September 27, 2011

Roasted Tomato Sauce/ Soup

Again with a tomato recipe. I know, but when you have a counter full of tomatoes, you must use them. Especially before they become a breeding ground for fruit flies. Trust me. I got this recipe from a friend, who got it from Jen Lancaster.  Ok, so not exactly magic, but magically delicious. Depending on what is added in, and how much it is blended it can be sauce or soup. I love how easy it is to make, as long as you have a few hours. Nice thing, it is not hands on for the whole time, which is something I appreciate. 

This stores very well in the refrigerator or freezer.

Roasted Tomato Sauce

Roasted Tomato Soup

Roasted Tomato Sauce/ Soup
Approx 4 lbs. tomatoes, halved, no need to seed
1 onion, chopped or sliced
Olive Oil
Salt and pepper
Sauce: Garlic cloves, fresh basil, Italian herbs
Soup: Herbs de Provence, garlic cloves, cream

Preheat oven to 300º.
For Sauce: Toss with olive oil (I do this right on the sheet pan) halved tomatoes, half head (or to taste) of garlic cloves, peeled, onion, fresh basil leaves (12-15). Arrange tomato cut side down. Sprinkle generously with salt and pepper.

For Soup: Toss with olive oil (I do this right on the sheet pan) halved tomatoes, peeled garlic cloves (to taste depending on how garlicky you want your soup) and onion. Arrange tomatoes cut side down. Sprinkle with salt and pepper generously and Herbs de Provence

Roast 1 hour at 300º and then turn down the oven to 250º and roast another hour.
Peel skins off tomatoes and discard. Dump the contents of the sheet pans  into a large bowl. Depending on how thick/ thin you like your sauce, pour all/some/none of the juices from the pan. Using an immersion blender blend into chunky sauce or soup thickness of your liking.

If making soup, add cream before serving.