Here at the farm, we try to use whatever the land serves up; whether perfect, imperfect or abundance overload. As we wait somewhat impatiently for our summer slicing tomatoes, we are totally excited that our cherry tomatoes are producing their delicious little orbs. When they come on strong, as they are now, we take tons to market; but the real excitement is when I start roasting them for cherry tomato soup! I love to stock the larder each year, and this is often where I start. Using Sun Gold and Sweet 100’s separately or combined will offer up some of the best tomato soup you have ever tasted, and it uses only 4 ingredients! As a farmer I will have to say that the variety of cherry tomatoes does matter. Taste your produce before purchasing to make sure yours are sweet and flavorful. For those of you not inclined to can your produce, this soup freezes well in pint containers. I roast two large sheet pans at a time, which will yield 5 pints of soup. This is also when you can use your frozen roasted garlic cubes (from a previous blog post) adding it to your blender for additional depth.
When the weather gets cold (and it will get cold!) it is a real pleasure to open up a pint of this soup; top it with homemade croutons or basil oil as a starter. And of coarse you will never go wrong with a white cheddar grilled cheese sandwich to dunk in a steaming bowl of this deliciousness for lunch!
ROASTED CHERRY TOMATO SOUP
INGREDIENTS:
8 pounds of cherry tomatoes (a pint is a pound the world round)
2 heads of garlic, cloves separated, peeled and divided (skip this step if using your frozen roasted garlic cubes
1/2 cup extra-virgin olive oil, divided
2 teaspoons sea salt (I use Maldon), divided
DIRECTIONS:
Preheat oven to 400 degrees F. Using two large rimmed baking sheets, place 4 pounds of cherry tomatoes in each one. Sprinkle one peeled and separated head of garlic on each sheet pan.
Sprinkle 1/4 cup olive oil over each pan and with the palms of your hands, roll the tomatoes around until they are all evenly coated with oil.
Sprinkle 1 teaspoon of sea salt over each sheet pan.
Roast for 30-40 minutes or until tomatoes are slightly colored and bursting; turning sheets from top to bottom halfway through. Remove from oven and let cool.
Prepare 5 pints for canning or freezing. If you have a Vita Mix use it. I can usually get one sheet pan per blender batch. If you are using your frozen roasted garlic cubes, add one cube per batch. Blend thoroughly and taste for salt. Add more if needed. In a large bowl with a wire mesh strainer over it; pour half the tomato mixture into the strainer and scrape a silicone spatula over the bottom to remove skin and/or seeds. (you can skip this step if the seeds don’t bother you; I like my soup with a silky texture) Pour into pint jars leaving 1/2 inch headroom or freezer containers leaving 1 inch headroom. Repeat process with second sheet pan.
Water bath pints for 15 minutes or freeze.
Yields: 5 pints
“There is nothing that tomato soup and a grilled cheese sandwich can’t fix!”
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