A tribute to my last tomato harvest.
A beautiful, velvety soup served with a buffalo mozzarella grilled sandwich.
INGREDIENTS FOR 4 PEOPLE
🍅2 Kg assorted ripe tomatoes
🍅1 large onion
🍅8 garlic cloves
🍅1/4 cup EVOO
🍅1 tsp salt and more to taste
🍅1 Tbsp sugar
🍅Fresh thyme
🍅Fresh basil
🍅Chicken or veggie stock
🍅Sturdy sliced bread (ciabatta, baguette, pagnotta)
🍅Cheese of your choice, make sure it's a stringy one!
🍅Pesto (otional)
METHOD
Coarsly cut tomatoes and onion.
Peel garlic cloves leaving them whole. Place vegetable on a baking tray, drizzle with EVOO, sprinkle with salt, sugar and thyme. Toss with your hands until all veggies are coated with oil. Roast at 350F for 45 minutes. Once cooked, add veggies and their juices to a pot with 2 cups of stock or more depending on how much juice they produce. Cook for 10 minutes, add more stock if necessary, and blend. Strain through a fine mesh strainer to get rid of seeds ans skins. Adjust seasoning and thickness and serve with a grilled cheese sandwich! Buon Appetito Amici!
Watch the how to video here
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