Each month we’ll be featuring a recipe in our newsletter and on our website. We invite you to submit your favourite seasonal recipe, along with a photo and a few lines about why the recipe is special to you, who taught you to make it, or a memory of sharing the meal, along with a photo. Try out the recipes and let us know how you liked it by commenting on the website post. Submissions can be sent to Rachel. Looking forward to hearing from you!
Roasted Tomato Soup
As you may have noticed, tomatoes are in abundance this time of year and we’re constantly cooking up sauces and canning salsas for those long winter months. We decided ask our go-to Italian chef Danny Guarino for more ideas of what to do with the tasty and versatile tomato. Danny suggested a recipe that is perfect for those cooler September days.
“The roasted tomato soup recipe is quite simple, it’s all in the technique you use to roast your tomatoes” – Danny
Ingredients – for 4 people
8 tomatoes
1 onion, diced
2 celery stalks, diced
2-3 carrots, diced
2-3 tbsp tomato paste (optional)
Water or vegetable stock
Your choice of spices and herbs
Preparing the tomatoes
First, cut the tomatoes in half. Line a baking sheet with parchment paper (or you can oil the baking sheet), and lay the tomatoes cut side down. Next, this is where you have to be careful, you can either roast at 350F for 90 mins – 2h, or at 400F for a shorter time (30-45min). The first way will give you a sweeter taste, the second a caramelized one.
Make your soup base
Sweat your aromatic vegetables (onions, carrots, celery), add spices and dried herbs (try marjoram, it just so nice), enough water or stock to cover the veggies, bring to a boil.
Add your roasted tomatoes, and simmer until veggies are tender. For a fuller and creamier taste, you can add tomato paste. Using an immersion blender, purée the soup, otherwise tomato skin should be removed before adding tomatoes to the soup base.
Cheers,
Danny