Prep 15 mins
Cook 30 mins
The average fruit or vegetable travels 1,500-2,000 miles to reach most grocery stores in New England, losing flavor and freshness along the way. But now all that has changed. Maine greenhouse company, Backyard Farms, a local purveyor of fresh, vine-ripened tomatoes is bringing its Backyard Beauties to local markets throughout New England.
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 8 tomatoes, skin removed then 1/4erd
- 2 bunches fresh basil, chopped
- 2 shallots, roughly chopped
- 1 onion, diced
- 2 garlic cloves, chopped fine
- 1⁄2 cup white wine
- 1 cup water
- 1 teaspoon vegetable bouillon
- 1 cup heavy cream
- 2 tablespoons ketchup
- Tabasco sauce
- kosher salt and pepper
- 1⁄4 cup crouton
- 4 basil leaves
- 2 tablespoons parmesan cheese, regianno grated
- You will need: 3 oz of wood chips (your choice of wood), 4 Inch 1/2 stainless steel pan, 2 Inch perforated 1/2 stainless steel pan.
- Cooking Instructions: Soak 3oz of wood chips in water for 2 minutes. Place wood chips in 4 inch pan and place directly over open flame. Place the Backyard Beauties in the 2 inch pan and then place inside the 4 inch pan. Wrap with foil and smoke the tomatoes for 15 minutes. Add the top 7 ingredients to a pot over medium high heat and cook for 15-20 stirring occasionally. Add the water, wine and vegetable bouillon and reduce by ½. Add the cream and reduce by ½. Add the ketchup and season as desired with salt, pepper and Tabasco. Garnish the soup with basil, croutons and parmesan.
- Recipe prepared by John Merrill, Executive Chef at Sebastians.