Roasted Tomato Soup

I grew up on tomato soup from a can, I'm not ashamed to say, I loved it!  But as a grown up, I've come to know that the salt and preservatives added to the store bought canned variety wasn't doing me any good.  Home made is always healthier, not to mention, tastier!  I make this soup often in the summer, when the tomatoes are ripe but winter tomatoes work well also.  I love this soup paired with a grilled ham and cheese sandwich, the ultimate comfort food in my book!

Ingredients

2 pounds fresh Italian plum tomatoes, quartered

2 medium onions, cut in half then sliced

4 medium cloves garlic, peeled and crushed

olive oil

salt and pepper

1 28 ounce can Italian plum tomatoes 

2 cups chicken broth

1 1/2 tablespoons minced fresh herbs, your choice.  I used rosemary and thyme

salt and pepper to taste

bacon fat croutons, optional 

shaved parmesan cheese, optional

Preheat oven to 425°

1.  To roast the vegetables, in a large bowl, mix together the quartered fresh tomatoes, the sliced onions and the crushed garlic. 

Swirl some olive oil over the vegetables, enough to coat all and toss together.  Add salt and pepper to taste and combine.

Turn out onto a parchment lined baking sheet and spread evenly. 

Roast in the oven for about 40 minutes, stirring halfway through cooking time, until onions are tender and turning golden.  Remove from the oven and allow to cool slightly.

2.  Carefully transfer the roasted veggies to a large pot and add canned tomatoes and chicken broth.  Sprinkle in the minced herbs and stir.

Turn heat to medium high and bring to a boil.  Turn heat down to low and simmer for 30 minutes.  When vegetables are all soft, turn heat off and blend with a hand immersion blender, or blend in batches carefully in a blender, until smooth. 

Reheat to a simmer again, taste for seasoning then shut off the heat and serve garnished with bacon croutons* and shaved parmesan cheese. Enjoy!

* Bacon fat croutons can be made by spreading reserved bacon fat on both sides of a couple slices of good coarse bread, cut into cubes, salt and pepper to taste then bake on a parchment lined baking sheet in a 425° oven for about 12-15 minutes until golden.  Likewise if bacon fat is not available, toss bread cubes with olive oil and salt and pepper and bake as above.

 

 

Herb Pasta (Pâtes Aux Herbes)

 This being my first savory recipe, I wanted it to be special and in season!  Herbs are abundant in the garden right now and so, what better way to use them than in this delicious Herb Pasta.  Served with melted butter and fresh grated Parmesan cheese, it's very easy to make, especially if you have a food processor.  Serve this flavorful pasta with Italian sausages, Yum!

A variety of herbs may be used, it's up to you and what you have available.  I used garlic scapes, chives, parsley, thyme, oregano, tarragon, rosemary, and swiss chard and romain lettuce to fill out.

 Ingredients

large pinch of salt

4-5 ounces mixed fresh herbs and salad greens, chopped

about 3 cups, all purpose flour

2 eggs

1 Tablespoon olive oil

water, if needed

Parmesan cheese, freshly grated, unsalted butter and fresh ground black pepper for serving.

1.  Place chopped greens and salt in a food processor, pulse until an herb paste forms.  Add 2 cups flour, eggs and olive oil.  Process until dough comes together in a soft sticky ball.  Add a little water only if needed, the herbs should release enough water to form a sticky dough.  

 

2.   Remove the dough from the food processor and on a well floured counter, knead repeatedly:  turn the dough into the flour, push with the heel of your hand to stretch the dough, fold it, turn it in the flour and repeat.  The greens will release more of their liquid absorbing more flour.  When the dough is silky and no longer sticky but still supple, form it into a ball.  Cover it with a towel and let rest for an hour.

3.   On a clean surface, sprinkle flour and place your dough in the middle, sprinkle flour on top and roll out the dough to an 1/8" thickness.

 

4.   Cut into strips about 2" wide and cut across the strips into squares.

5.   Bring a large pot filled with salted water to a boil.  Toss the squares loosely in your hands to rid them of any excess flour and drop them in the boiling water.  When the water returns to a boil, adjust the heat to maintain a gentle boil and cook, stirring with a wooden spoon regularly, until tender, about 6 minutes.

6.   Drain and and toss with melted butter in warmed plates.  Offer fresh grated Parmesan cheese and fresh ground black pepper.

Enjoy!

 

 For more yummy Herb recipes click below

Lavender and Lovage