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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Tomato Soup

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Tomato Soup Empty Roasted Tomato Soup

    Post by Lobo Wed Jan 27, 2016 2:29 am

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    Roasted Tomato Soup
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    Prep Time: 15 minutes
    Cook Time: 190 minutes
    Servings: 8
    In this recipe from Chef Ray Garcia, roasting further concentrates the flavor of these early harvested tomatoes. If Early Girls are not available, substitute large plum tomatoes or high-quality canned San Marzano tomatoes.





    • 203

    Ingredients:


    • 20 Early Girl tomatoes
    • 4 Tbs. extra-virgin olive oil, plus more for serving
    • Kosher salt and freshly ground pepper, to taste
    • 1 large yellow onion, diced
    • 4 celery stalks, diced
    • 2 leeks, white and light green portions, diced
    • 2 Tbs. roasted garlic

    • 8 cups vegetable stock, plus more as needed
    • 2 Tbs. fresh thyme leaves

    Directions:

    Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350ºF.

    Cut the tomatoes in half crosswise and transfer to a large bowl. Add 2 Tbs. of the olive oil, season with salt and pepper and toss to coat. Place the tomatoes, cut side up, on 2 baking sheets and transfer to the oven. Roast until the tomatoes are soft and slightly caramelized, about 2 hours, rotating the pans from top to bottom and 180 degrees after 1 hour.

    In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, celery and leeks and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the roasted tomatoes, any accumulated juices and the roasted garlic and cook, stirring occasionally, for 30 minutes. Add the 8 cups stock and the thyme, reduce the heat to medium-low and simmer for 30 minutes more.

    Working in batches, puree the soup in a blender until smooth. Adjust the consistency as needed with more stock and season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil and serve immediately. Serves 6 to 8.

    Recipe by Ray Garcia, Chef, FIG, Santa Monica, CA.

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