Monday, August 18, 2014

Roasted Tomato Soup with Fresh Basil

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A few years ago, I came across an Amish Paste tomato plant and it quickly became my favorite variety to grow in my garden. My family isn't big on fresh tomatoes, so I thought I would give these cooking tomatoes a try. And I was not disappointed! They are wonderful, meaty tomatoes -- perfect for salsa, sauces, and soups. But they yield a LOT. So I usually find myself trying to figure out what to do with them all!

This recipe was on my local vegetable co-op's newsletter and I thought I would give it a try. I changed it up a bit but not a whole lot. It was really yummy and I highly recommend trying it if you have extra tomatoes! I would imagine that any variety of tomato will work.


Fresh Tomatoes (5 -7)
1 Small Onion
2 Garlic Cloves
2 Tbsn Olive Oil
1 tsp salt
1/4 tsp pepper
A handful of basil, chopped

Place tomatoes, onion, and garlic in a greased jelly roll pan and drizzle with oil. Sprinkle with salt and pepper and then toss to coat. Bake at 400 degrees for about 25-30 minutes or until tender, stirring once. Cool slightly.

Process in a food processor or blender (adding basil at this time) and then transfer to a saucepan and heat through. (You may want to peel the tomatoes before throwing them in the blender. I will definitely remove the peels the next time I make it.)

Once it is heated through, spoon into bowls and top with cheddar cheese and croutons. Enjoy!

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