Page Feedback

2014JulyJuneMayAprilMarchFebruaryJanuary2013DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2012DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2011DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2010DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2009DecemberNovemberBlogger Profiles

Entertaining

A Taste of Summer
January 30, 2010 • Posted by Jennifer Perillo

I miss tomatoes. Juicy, ripe tomatoes. Perhaps in a caprese salad, or simply tossed with sliced red onions and drizzled with olive oil, salt and pepper. It’s still winter here in the Northeast, and while tomatoes are readily available in supermarkets, they cannot compare in flavor and taste to when they are in season and harvested locally. How could they after traveling thousands of miles?

I’m not giving up on my ruby, lycopene-filled friends. If you managed to can some last summer, then please don’t forget to invite me for dinner the next time you pop a jar open. If you’re like me, though, canned tomatoes are a helping hand in getting through these cold, grey days. What better way to beat the winter sniffles than with a warm bowl of tomato soup? My husband loves it served with a grilled cheese sandwich.

Start off with good-quality tomatoes. San Marzano are my favorite. After a slow roast in the oven, they intensify into a rich concentrated flavor. A quick spin in the blender with some stock and you’ll be ready to relax and start counting down the days until Spring.

Slow-Roasted Tomato Soup
serves four

One 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
1 1/2 cups reserved tomato juice
1 cup vegetable stock
1/4 cup heavy cream, optional
Croutons, to garnish

  1. Preheat oven to 300ºF. Line a baking sheet with heavy-duty foil; set aside.
  2. Drain tomatoes, saving the juices for preparing the soup (you should keep about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.
  3. Transfer cooled tomatoes to the blender bowl attachment on your Cuisinart Stand Mixer. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream, if using, and cook for one more minute. Serve garnished with croutons.

Related topics:

Comments

No comments.
Log in or Register to add your comment.

Send to Email Share This Print this Page

Subscribe to RSS feed

Entertaining All Cuisinart Blog entries