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Good morning friends, how is your week going? The good news here is that Patches is still alive, the bad news is that Pisa and Paris are still not being too nice to her. I am sure they will come around but as a “fur mom” I want this sweet little pup to have some friends to play with.
This summer my husband and I were the caretakers of our neighbors garden and we harvested so many tomatoes they were in bowls and buckets all over the house, as well as in jars marinated and pickled(my favorite), and roasted with garlic and herbs and frozen for the winter.
In amongst all of the red tomatoes we ended up with a bunch of green tomatoes and I did not want to waste them. After searching the internet I found a scrumptious recipe from Food & Wine, it is easy, delicious and the perfect way to use up the last of your gardens bounty.
Roasted Tomato Soup
2 lbs ripe green tomatoes, sliced in half lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
11/2 teaspoon ground pepper
1 tablespoon unsalted butter
1 yellow onion, coarsely chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
3 cups vegetable stock
3/4 cup fresh basil leaves, packed
1 teaspoon fresh thyme leaves
Preheat oven to 400. Toss together the tomatoes, 2 tablespoons olive oil, salt and pepper. Once evenly coated spread in an even layer on a baking sheet, roast for 30 minutes.
In a stockpot over medium heat add the onions, garlic, butter and remaining olive oil(2 tablespoons). Cook the mixture until the onions have slightly caramelized, this should take about 8 minutes. Sprinkle with the pepper flakes. and stir to combine. Add the oven roasted tomatoes and and the stock to the pot and bring to a boil. When the soup comes to a full boil add the basil leaves and wilt over medium heat for about a minute then stir in the thyme. Working in batches add the soup to a blender and blend until smooth. Or use an immersion blender to blend the soup in the pot. Adjust the seasoning and then serve. Add chopped cherry tomatoes and a a few fresh herbs for garnish. Serve with salad and fresh bread.
Have a great day!