roasted tomato soup
 
3 lb.  tomatoes
1 cup  chopped onion
2 Tbsp  olive oil
2 tsp  salt
1/4 cup  fresh minced thyme
2 Tbsp  fresh minced rosemary
2 tsp  minced garlic
3 cup  vegetable broth
1 dash  black pepper
 
preheat the oven to 400 degrees. line two sided baking sheets with 
parchment paper. wash the tomatoes and cut lengthwise; place in a large 
bowl. mix with the onion, olive oil, salt, thyme, and rosemary. divide 
the mixture between the two baking sheets. bake until the tomato skins 
begin to shrivel and the onion starts to brown, about 15 minutes. top 
with the minced garlic; bake 5 minutes. 
pass the tomato mixture through a food mill, or puree in a blender until 
completely smooth; strain. transfer to a medium saucepan.add the broth 
and warm over medium heat. season with pepper to taste. yields: 6 cups 
 
 
 
 
 
(ID: 74742) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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