And earlier this evening we enjoyed Homemade Oven-roasted Heirloom Tomato Soup.
It’s so simple you’ll be asking yourself why you didn’t make it before. Cook longer in the oven or heat it up afterwards in a pot and you’ve got sauce good enough for pastas and pizza. The only difference is the thickness of the liquid.
1. Pop a bunch of tomatoes in a pan with some fresh basil, salt, and a drizzle of olive oil. Apply a little balsamic vinegar or throw in a few garlic cloves if you think you can handle it.
2. Roast on a high temperature (around 400 F) until the tomatoes are cooked and swimming in their own juices (about 30-40 minutes).
3. Work those delicious, juicy tomatoes through a food mill to separate the seeds and skins from the good stuff. Take advantage of the fact that no one seems to want these awesome, old-school contraptions anymore what with all the new-fangled electric gadgets available. I got mine for 5 bucks at a yard sale. I got my friend one too.
4. Add some salt and pepper to taste. I sprinkled some freshly grated Parmesan cheese on top and served with a piece of toasted rosemary bread from the market. Take that Campbell’s!