Is it possible to have too much of a good thing? When it comes to fresh tomatoes, the answer is no!
Still, fresh tomatoes can pile up on the kitchen counter this time of year. If you’re experiencing this same issue of happy abundance, give this recipe a try. It’s a tasty way to put those extra tomatoes to use. Plus, it makes a quick and healthy lunch or dinner.
We grew several different varieties of tomatoes this year at our house and the plants have been extremely fruitful. You can use any variety of tomato for this recipe, or a combination of several. The end result is a rich tomato soup, flavored with roasted garlic and basil. My husband and I enjoy spicy foods, so this was a good opportunity for me to use DeLallo hot pepper tomato paste, which gives the soup a little extra kick. But you can use any type of paste.
At least two pounds of fresh tomatoes, any variety
2 cups of chicken stock (you could also use vegetable stock)
4-5 cloves of garlic
1-2 TBSP tomato paste
2 TBSP olive oil
1 1/2 TBSP balsamic vinegar
1/4 cup of fresh chopped basil
salt and pepper to taste
Start by washing the fresh tomatoes in cool water. Preheat your oven to 375 degrees and line a baking tray with aluminum foil. Place the tomatoes on the tray, along with the garlic cloves. Coat them in the olive oil and sprinkle with salt and pepper.
Roast the tomatoes and garlic for one hour; they will become charred and the garlic will soften. Meanwhile, roughly chop the fresh basil.
I removed most of the skins from the tomatoes before placing them in a high speed blender, but you don’t have to do that. Snip the ends of the garlic cloves and squeeze the garlic into the blender or food processor. Add all of the drippings from the pan, the chopped basil and the chicken stock. Add the tomato paste and balsamic vinegar and puree until smooth. Check for seasonings and add salt and pepper to taste. You can serve this soup hot or cold.