What to do with a bountiful heirloom tomato harvest? Make tomato soup! We recently had a wonderful dinner at Frances in San Francisco, and tasted a lovely, rich tomato soup. So here is our take on a summer masterpiece. Pair with Reuling Vineyard Pinot Noir.
- 3 pounds heirloom tomatoes, halved lengthwise
- 8 tablespoons olive oil
- 3 tablespoons minced garlic
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1/4 teaspoon (or to taste) dried crushed red pepper
- 6 cups chicken stock
- 6 tablespoons chopped fresh basil
- Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 3 hours. Cool.
- Transfer tomatoes and juices to processor and process until slightly chunky.
- Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat.
- Stir in basil. Season to taste with salt and pepper.