My vegetable garden is still full of gorgeous tomatoes that deserve to be used up before they over ripen and fall to the ground . Soup is the perfect way to use up pounds of tomatoes. Whatever we don’t eat right away, I’ll freeze and serve it on a cold snowy day in January. It’ll give us hope that summer will come again…
Roasted Field Tomato and Italian Parsley Soup
Preheat the oven to 400* F.
3 pounds ripe field tomatoes, cut in half lengthwise
1/3 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
2 yellow onions, chopped
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
1 (28-ounce) canned diced plum tomatoes, with their juice
½ cup fresh flat leaf parsley leaves, chopped
1 quart chicken stock
Toss the tomatoes with 1/3 cup olive oil, – sprinkle with salt and pepper.
Place the tomatoes in 1 layer on a parchment lined baking sheet.
Roast for 45 minutes.
Cut tomato halves in four.
In a large stockpot over medium heat, slowly sauté the onions and garlic in 2 tablespoons of olive oil for 15 minutes
Add the canned tomatoes, pepper flakes, flat leaf parsley, and chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 30 minutes.
THE LOVE: Use the ripest local tomatoes you can find. Roasting your tomatoes not only deepens the flavour of the soup but also it’s color.
one year ago: crispy pumpkin gnocchi
two years ago: apple crisp
Thanks for reading.
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