Recipe by Dreamer in Ontario
Late summer, when luscious vine-ripened tomatoes are available, is the perfect time to make this soup. The recipe was found on the Toronto Star website and adapted from Sam Stern's Cooking Up a Storm: The Teen Survival Cookbook. Stern is a British kitchen prodigy. The soup may be eaten warm or cold.
- 10 tomatoes (4 lb or 1-3/4 kg)
- 1 head garlic, separated into cloves but not peeled
- 3 tablespoons extra virgin olive oil
- 2 large onions, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 2 cups water
- 2 tablespoons cilantro or 2 tablespoons parsley, chopped
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt (to taste)
- fresh ground pepper
Directions See How It's Made
- Place tomatoes upside down on large baking sheet, then place garlic cloves in a corner of the baking sheet.
- Drizzle 1 tablespoon oil mainly over garlic, then over tomatoes.
- Roast in preheated 425F oven until garlic is soft (about 15 minutes). Remove garlic to plate.
- Continue to roast tomatoes until slightly charred and skins are split (about 10 minutes).
- Cool on baking sheet.
- Heat remaining 2 tablespoons oil in large pan on medium and add onions, carrot and celery.
- Turn heat to medium-low.
- Cook, stirring occasionally, until softened but not browned, 10 minutes.
- Squeeze garlic from skins into onion mixture.
- Core and peel tomatoes.
- Add tomatoes and their juices to pan.
- Scrape juices from baking sheet into pan.
- Stir in water, cilantro, sugar, salt and pepper.
- Bring to boil on medium-high heat.
- Turn heat to low, cover and simmer 30 minutes.
- Cool briefly. Purée in blender.