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Yield: about 5 cups soup
Ingredients:
3 pounds Romanita tomatoes, cored*
3 tablespoons extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 red onion, sliced
2 1/2 cups chicken stock, vegetable stock, or canned low sodium canned chicken broth
Herbed Oil Drizzle, for serving, recipe follows
Method:
Preheat oven to 350 degrees.
On a large lined baking sheet or in an oven proof saute pan, combine the tomatoes, 2 tablespoons of olive oil, garlic and oregano. Season with salt and freshly ground pepper and place into the oven for 30 minutes.
While tomatoes are cooking, in a medium saucepan, heat the remaining tablespoon of olive oil and saute the onion until lightly caramelized, 4 minutes. Add the tomatoes when they come out of the oven, along with the stock, and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Cool slightly, then transfer to a blender and puree, in batches, until smooth. Serve the soup hot, in small bowls, garnished with the Herbed Oil Drizzle.
*Note: If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
Herbed Oil Drizzle
Yield: 2/3 cup
Ingredients:
1 cup fresh basil leaves (packed)
1/2 cup fresh mint leaves (packed)
2/3 cup extra virgin olive oil
Salt and freshly ground black pepper to taste, optional
Method:
Bring a small saucepan of water to a boil. Add the basil and mint leaves and cook just until wilted, 15 to 30 seconds. Remove using a slotted spoon or strainer and transfer to an ice water bath to cool. Remove the leaves and squeeze to remove any excess water. Transfer to a blender along with the olive oil and season lightly with salt and pepper. Process until very smooth, 2 to 3 minutes. Set aside to sit for 30 minutes, then strain through a fine mesh sieve into a clean bowl.
Use immediately or refrigerate until ready to use, up to 1 week in advance.
More Tomato Recipes:
Tomato Lentil Curry
Quinoa Cakes with Tomato, Swiss Chard and Olives
Potato Tomato Soup
Fusilli with Tomato and Chickpea Sauce
This recipe was featured on the Hooray for the Herbs Episode of Emeril Green.
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