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Dinner & A Movie

Roasted Tomato Basil Soup and A Good Year

Cooking in my parent’s Texas kitchen is a much different experience than in my NYC apartment. For one, there is counter space, endless square feet of it. Everywhere you look there is a surface to set things down on. A dishwasher, as in machine, not person.. who knew such technology existed?! And a lifetime stock of kitchen equipment. You want a chef knife, we’ve got 20. So in the middle of winter I wanted to make something rustic, comforting and escape the dark coldness to a vineyard in France (yes, I know, I’m a genius). This soup is ridiculously easy to make, I will never buy canned again (sorry Campbell’s, though I love you in paintings) and made little toasted baguette rounds with a dollop of herb goat cheese to accompany… now if only inheriting a french chateau & vineyard were as simple…

  • Roasted Tomato Basil Soup

by: Ina Garten

  • Ingredients
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 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
    • *I halved this recipe.

    • It cost $7 and fed 3 people.. $7 in TEXAS,
    • not NYC where tomatoes are made of gold.

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. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.



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