Tomato Tomatoe

roasted tomato soup

Whenever September rolls around I always find myself with an abundance of tomatoes. My kitchen is literally overflowing with them and they tend to decorate my counter tops. One of the main things that I grow in my garden is tomatoes. Hey, I’m tomato tomatoe after all right? Tomatoes symbolize many staple dishes from my childhood. Most importantly, it reminds me of homemade passata that I would help my grandparents make when I was a young child. This is one of the things that I use tomatoes for along with homemade salsa.

I often find that there’s quite a few extra tomatoes kicking around and that’s when I love to make roasted tomato soup. You add all of the ingredients to a large baking sheet and roast them until they’re sweet and caramelized. It’s one of the easiest soups to make and it’s one of my favourites. I look forward to it every summer and you will too!

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roasted tomato soup

Ingredients

• San Marzano tomatoes (or any overripe tomatoes you may have) 1 sheet pan full
• 2 large white onions, cut into quarters
• 1 head or garlic
• 1 cup of milk
• olive oil for drizzling
• 1 bunch of fresh thyme
• 1 cup of fresh basil leaves
• salt and pepper for seasoning

Directions

1. Preheat the oven to 425 degrees. Drizzle a thin layer of olive oil to a baking sheet. Slice the tomatoes in half and add face down to the baking sheet. Add the onions, thyme and cloves of garlic (separate the garlic bulbs and scatter on the baking sheet). Season generously with salt and pepper. Roast in the oven for 40-45 minutes.
2. Remove the roasted vegetables from the oven and add them to a large Dutch oven or blender. Add fresh basil and blend until smooth using an emulsion blender or using a blender. Once smooth, add 1 cup of milk and stir. Taste for seasoning and add more salt if needed.
3. Serve with a grilled cheese sandwich.