Post by kedigato on Aug 8, 2010 9:52:37 GMT
Just found this in the P Allen Smith Newsletter and it sounds delicious and just the thing for you folk with loads of tomatoes growing in your gardens.
Roasted Tomato Soup (Serves 6 - 8)
Chef Cassidee Dabney from Ashley's at the Capital Hotel shares her recipe for tomato soup prepared with vine ripened tomatoes fresh from the garden.
Ingredients
* 3 pounds ripe garden tomatoes
* 1 cup cream
* Salt to taste
* Oil for tossing
Instructions
1. Core each tomato and cut in half. Toss with salt and enough oil to coat. Place cut side up on a sheet pan. Roast for 25 min at 375 °. Cool.
2. Pass the roasted tomatoes through a food mill (or just peel off the skins).
3. Place tomatoes in a pot and simmer for 20 minutes on medium heat. Add the cream and simmer another 10 minutes.
4. Blend in a blender until very smooth. Strain and serve.
Roasted Tomato Soup (Serves 6 - 8)
Chef Cassidee Dabney from Ashley's at the Capital Hotel shares her recipe for tomato soup prepared with vine ripened tomatoes fresh from the garden.
Ingredients
* 3 pounds ripe garden tomatoes
* 1 cup cream
* Salt to taste
* Oil for tossing
Instructions
1. Core each tomato and cut in half. Toss with salt and enough oil to coat. Place cut side up on a sheet pan. Roast for 25 min at 375 °. Cool.
2. Pass the roasted tomatoes through a food mill (or just peel off the skins).
3. Place tomatoes in a pot and simmer for 20 minutes on medium heat. Add the cream and simmer another 10 minutes.
4. Blend in a blender until very smooth. Strain and serve.
