We continue the chronicles of a house with too many tomatoes, and the search for delicious ways to use them up. These ways cannot include canning, because… I am horrible at it. Read about my adventures misadventures with tomato canning in my last blog post. The good news is, I have conquered the 25-pound box like a champ, and I have exactly 5 tomatoes left. This is where I break into shameless dance because the box was seriously starting to taunt me, every time I walked by the pantry.
I am a sucker for a bowl of soup. I totally get that from my Dad. I can think of few things more comforting than a warm cup of some really delicious soup. That being said, smooth soups are not my jam. I prefer a chunky soup with lots of meat and meat and vegetables, such as this ham and split pea soup or the sausage and white bean soup. I must say though, that this soup may make me a convert after all. It was simple and pure tomato flavor, with a hint of basil. And what did I serve it with, well… grilled cheese sandwiches, because it would be totally criminal not to!!
This recipe comes together without much fuss, since you just roast all the ingredients in a pan, then transfer to a blender and puree. Roasting the vegetables gives them so much more flavor than cooking them on the stove top. Do not be alarmed that the recipe calls for a whole head of garlic. When you roast a head of garlic, the flavor turns from bitter to sweet and mild and is absolutely delicious. I sometimes roast a few heads of garlic to keep on hand for dips and spreads. The trick is to leave the skin on, cut off the top 1/3 of the head, then drizzle with oil. This keeps the garlic from burning. If you have not tried roasting garlic, I suggest you remedy this ASAP. While you’re at it, make the tomato soup. I even give you permission to add a splash of cream at the end if you want to turn it into a creamy tomato soup. I promise not to judge you (wink).
- 8 beefy tomatoes, quartered
- 1 large onion, cut into chunks
- 1 Tablespoon dried basil
- 1½ teaspoons salt
- 3 Tablespoons olive oil
- 1 head of garlic, ⅓ top cut off
- Preheat oven to 450 degrees F
- On a flat baking pan( I line with foil) toss together all the ingredients, and spread evenly.
- Bake for 40 minutes, then allow the pan to cool slightly.
- Squeeze garlic out of the skin, and put in the blender. along with all the other ingredients (including the juices from the pan).
- Puree to the desired consistency, and add more salt if needed.
- Enjoy.
Weekly reflection:
Colossians 3:16
Let the message about Christ, in all it’s richness, fill your lives. Teach and counsel each other with all the wisdom he gives. Sing psalms and hymns and spiritual songs to God with thankful hearts.
Mary
This was so yummy and so easy to make!!! Thank you Kari! Definitely adding this to the regular family menu plan
Kari
Yay!!!! I’m so glad you tried it and loved it. It has been on repeat at my house and the kids love it!!