Late tomato harvest means soup's on

Sherrel Jones shares a recipe for late harvest tomatoes.
BY SHERREL JONES Published: September 19, 2012
Advertisement
;

Tiny grape or pear tomatoes should be cut in half for roasting. Discard any with blemishes or discoloration. Though a little tedious, the reward in flavor is worth it. These little ones roast best when crowded onto the baking sheet. Turn them cut-side up as this allows the moisture to escape efficiently. A low, slow-roasting on an upper rack works nicely. Set oven at 175 to 200 degrees and roast for an hour or more.

Don't over roast. Slight caramelization around the edges is desirable, but avoid blackened ones.

The best concentration of natural sugars and flavor happens with just a bit of browning as the juices in the tomato begin to caramelize. Achieve this, and you will have a hard time resisting popping them all into your mouth as soon as they cool a bit.

Seasoning tomatoes for roasting is a matter of preference. I love stripping fresh thyme leaves from stems and sprinkling them over the tomatoes with a drizzle of olive oil and a little kosher salt.

You can put them all in a bowl to distribute the herbs, oil and salt evenly before arranging the sliced tomatoes on the baking sheet. Other herbs work as well, or purchased Italian seasoning.

Less is more as you want to enhance the intense tomato flavor rather than disguise it.

You can always incorporate fresh herbs at the finish of most dishes. If you don't have a full baking sheet of tomatoes, it is still worthwhile to supplement some canned tomatoes with the fresh ones. You'll be rewarded with enhanced flavor in whatever capacity you plan to use the tomatoes.

This cool fall air has peaked, and we are enjoying some yummy homemade soup. Roasted Tomato Basil Soup is on my food radar tonight.



Sherrel's Roasted Tomato Sauce

Or Soup

Makes 1 quart of Tomato Sauce or 5 cups of creamy tomato soup.

4 cups sliced tomatoes, cut 1/4-inch thick or in half (Roma, grape or other combination)

2 tablespoons olive oil

2 stalks celery, sliced into 1/4-inch segments

1/2 cup chopped onion

1 clove garlic, sliced

1 teaspoon Italian seasoning

1 (14.5 ounces) can stewed tomatoes (Italian Style if possible.)

2 tablespoons balsamic vinegar

1/4 cup coarsely chopped fresh basil

1 cup chicken broth

1/2 cup cream or half and half

• Prepare tomatoes for roasting slicing 1/4-inch thick or cut in half for smaller tomatoes. Place on silicone mat or parchment covered baking sheet.

• Roast at 200-degrees for 1 to 1 1/2 hours until tomatoes begin to caramelize. (This will take only about 30 to 40 minutes in convection oven.)

• Meanwhile in a 2 1/2- to 3-quart sauce pan, saute celery, onion garlic and Italian seasoning in olive oil until celery softens and onion is wilted and begins to caramelize. Deglaze with stewed tomatoes crushing large pieces with fingers as it is added to the sauteed mixture.

• Reduce heat, add oven roasted tomatoes and vinegar. Simmer for about 20 minutes. Sauce will be ready. Finish with chopped fresh basil.

• For soup: Add broth and cream or half and half. Pour mixture into blender container and pulse to blend adding basil leaves until finely chopped. Return to pan and heat until piping hot and serve. Garnish with an additional basil leaf and serve.

This soup is great with grilled cheese sandwich. The sauce can be frozen to use later or turn into soup at a later time.

SOURCE: SHERREL JONES

Trending Now


AROUND THE WEB

  1. 1
    OKC Thunder: Pau Gasol tweets he's close to decision
  2. 2
    Police investigating dead body found in NE Oklahoma City
  3. 3
    At Tour de France, Safety Concerns Arise About Selfies
  4. 4
    The endless, excruciating idiocy of the Internet — in one very stupid viral photo
  5. 5
    How did Sports Illustrated land the LeBron James story?
+ show more