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Mark Bittman and I must be channeling the same culinary brainwaves. For the past few weeks, when I have been craving something like a crunchy salad, or a tomato pasta, he comes up with a great easy recipe. Now that we are on the cusp of March, I'm finding that, while I'm still enjoying turnips and rutabagas, I'm feeling the need for something with a bit of zip. Once again, Mr. Bittman came to the rescue with a roasted tomato soup that you can make in the bleak midwinter.
My one complaint with this recipe was that it could do with a hint of some heat, maybe some dried chili flakes or a hot pepper. Otherwise, it was pretty tasty on a very cold February afternoon. I had too much liquid in my pan, so the tomatoes didn't really darken. I would slice them in half as he suggests, and then let them drain for a couple of minutes in a colander before roasting them. Some Parmesan cheese or some garlicky croutons would be a nice addition, too.
Wintertime Tomato Soup
Yields 4 servings
1 28- or 35-ounce can whole peeled tomatoes
1/4 cup extra-virgin olive oil
1 tbs fresh thyme leaves, optional
1 tbs minced garlic
1 medium carrot, finely diced
1 small onion, halved and thinly sliced
Salt and freshly ground black pepper
1 quart (4 cups) stock or water
1/4 cup chopped parsley.
1. Heat oven to 375°F. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
2. Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
3. Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
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