Roasted Tomato Soup
"Will be making this using the grill outside rather than heat up the house when I am awash in tomatoes. Will try both on the gas grill as well as the smoker (when cooking something else LOL). Found this in Sunset's recipe gallery. It is versatile - serve hot or cold - it is simple but I bet has wonderful flavor without being heavy (too miserably hot & humid here for rich food in the summer). Another alternative to our beloved gazpacho routine.
Will experiment with fresh marjoram, basils, mint, thyme & peppers in this mix as well."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
20 cups
ingredients
- 10 lbs tomatoes, ripe
- 5 tablespoons olive oil
- 1 tablespoon sugar
- 6 garlic cloves, minced
- 2 onions, chopped
- 6 cups chicken broth
- salt, to taste
directions
- Rinse, core, and cut tomatoes in half crosswise.
- Fit tomatoes, cut sides up, in 10- by 15-inch pans (you'll need 3, or use 1 pan and refill). Brush the tops of the tomatoes in each pan with 1 tablespoon oil and sprinkle with 1 teaspoon sugar.
- One pan at a time, broil tomatoes 3 to 4 inches from heat until tops are spotted black, about 20 minutes. Adjust pan position for even heat and remove tomatoes as they are charred.
- Meanwhile, in an 8- to 10-quart pan over medium-high heat, combine remaining oil, garlic, and onions. Stir often until onions are lightly browned and taste sweet, 10 to 15 minutes.
- In batches, smoothly purée tomatoes and onion mixture in a blender or food processor. To remove skins, if desired, rub tomato mixture through a fine strainer into a large bowl.
- Return tomato mixture to pan and add broth; heat to simmering, stirring. Add salt to taste. To serve cold, cover and refrigerate until chilled. To store, cover airtight and chill up to 3 days, or put in freezer containers in easy-to-use portions and freeze up to 1 year.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
