I’ve got comfort food coming your way today.
Over the weekend, I headed home to spend some time with my family and cook with my mom. Believe it or not, we roasted 10 lbs. of tomatoes with a broken oven. We each had a separate plan for our tomatoes. Me – tomato sauce, her – tomato soup.
Both turned out wonderfully.
Doesn’t eating soup from a mug make it taste even better?? Not that it needed to — great job mom!
With this sauce on hand, pasta will be happening very soon.
For the soup and for the sauce:
2.5 lbs. assorted tomatoes
A head of garlic
2 sweet onions
Salt and pepper
Preheat oven to 400*. Cut tomatoes into large chunks and place on a baking sheet. Place two whole cloves of garlic on the baking sheet. Slice onions and place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20 minutes, or until tomatoes are soft.
*You will need to do this in multiple rounds, or on more than one baking sheet at once, for all 2.5 lbs. of tomatoes. Place two garlic cloves and some onion on each baking sheet you do.
For tomato soup
1 quart stock (vegetable or chicken)
1 T. butter
1/2 c. chopped basil
1/2 c. heavy cream
Salt and pepper
Grated asiago cheese
Place roasted tomato, garlic and onion mixture into a large pot. Add stock and butter and bring to a boil. Simmer for 15 minutes. Add chopped basil. Turn down heat and, using an immersion blender, blend until smooth. Add heavy cream and stir. Season with salt and pepper. Serve with grated asiago cheese.
For tomato sauce
15 basil leaves
Place roasted tomato, garlic and onion mixture into a food processor. Add basil leaves. Process until smooth, or desired consistency is reached.