Saturday, September 29, 2007


Tip of the day: buy this cookbook!

This recipe is my most requested recipe, (It was originally from Ina Garten The barefoot contessa cookbook pict above), I added a little cream...A little cream makes everything better!. My husband is so picky, and he loves this soup! I have had requests to share it so here you are:

3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water, 1 cup heavy whipping cream
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes,add cream. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

I usually serve with grilled cheese! I freeze it too! Then you have a quick meal option.

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