Roasted Tomato Soup
One of my resolutions for 2022 is to do what I can to combat food waste. That means when I go to the local green grocer I look for the veg that is on special and needs to be used immediately. Today Kin’s Apple Farm market had lovely tomatoes on special so I bought a couple of pints. I’m a BIG fan of Marcella Hazan‘s super simple tomato sauce. While it’s very easy and very delicious, it also has 5 Tbps of butter in and I’m trying to keep the fat down. So, I opted to try roasting the tomatoes to see what would happen. This soup is my attempt on Feasting At Home’s Simple Oven-Roasted Tomato Sauce. I blitzed the roasted tomatoes, veg and all the juices in a nutribullet and ended up with a happy accident, a really tasty tomato soup.
- 2 pints tomatoes (any kind will do)
- 2 Tbsp olive oil
- 7 garlic cloves, smashed and peeled
- 1 shallot, peeled and sliced
- Sea salt to taste
- fresh black pepper to taste
- 1/4 tsp sugar
- Pre-heat oven to 400 F
- Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
- Place the sliced tomatoes cut-side down on the sheet pan and roast 40 minutes, or until skins have lifted off the tomatoes.
- Remove tray from oven and let cool, pull off the skins.
- Pour everything (including roasting juices) into a KitchenAid with the paddle attachment and stir on slow to mash and incorporate the ingredients (or mash with a potato masher).
- Season with sea salt, pepper and sugar.
- Either reheat in a pot, put in the fridge, or freeze.
- If freezing let sauce come to room temperature before adding to mason jars with 2″ headroom at the top of the jar, sauce will expand as it freezes.
- If reheating from frozen, thaw in the fridge overnight.