Dom’s Cooking
Roasted Tomato Soup
6
分量15 minutes
調理時間1 hour 15 minutes
総時間材料
1kg assorted tomatoes
2 red onions, quartered
4 cloves garlic, unpeeled
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 cup red lentils
Leaves of 3 sprigs fresh thyme
Leaves of 3 sprigs fresh basil
1½ cups (350 ml) warm vegetable broth
Salt and freshly ground pepper
手順
1. Preheat the oven to 160°C.
2. Rinse the tomatoes, cut them in half, and set on a rimmed baking sheet with the cut side up.
3. Place the onions on the baking sheet, then crush the garlic cloves with the flat side of a chef's knife and scatter them around the tomatoes and onions.
4. Drizzle with the olive oil and balsamic vinegar, sprinkle with the sugar and thyme leaves, and season with salt and pepper. Roast for 50 minutes, then turn on the broiler and cook for an additional 5-10 minutes, until the tomatoes and onions are lightly charred and caramelized.
5. Remove the skin from the garlic cloves and place in a blender with the tomatoes, onions, any pan juices, and the basil. Process until smooth, adding the warm broth in two or three stages, until the soup reaches your preferred consistency. Serve warm or cold.
メモ
Miss Maggie’s Kitchen 88
CHANGES: Lentils added / sugar removed
6
分量15 minutes
調理時間1 hour 15 minutes
総時間