What better way to savor these mighty plum tomatoes than through a soup....a roasted tomato soup to be exact.
Roasted Tomato Soup
3 lbs plum tomatoes, halved lengthwise
1/4 + 2 TB olive oil
1 TB sea salt
1 1/2 tsp fresh ground pepper
2 medium onions, chopped
8 garlic cloves, minced (use less if desired)
4 TB butter
1/4 tsp crushed red pepper
1 can whole plum tomatoes with their juice (28 oz)
1 c. chopped fresh basil
1 tsp. fresh thyme (or 1/2 tsp. dried thyme)
32 oz chicken or vegetable stock
Preheat the oven to 400 degrees. Place tomatoes on a baking sheet, sprinkle with the olive oil, salt, pepper, and toss with your hands. Arrange the tomatoes in a single layer, cut side up, on the same baking sheet and roast for 45-55 minutes.
In an 8 quart stockpot over medium heat, saute the onions, garlic, and crushed red pepper in the olive oil and butter for 10 minutes or until the mixture starts to brown.
Add the canned tomatoes and juice, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the liquid from the baking sheet (scrape the sheet as well to get the carmelized juices...this will intensify the roasted taste).
Bring to a boil and simmer uncovered for 50 minutes. Pass through a food mill with a coarse blade. Adjust seasonings. Enjoy with good friends and a crusty baguette!