Munky's Garden...Oven Roasted Tomato Soup
20+ Large Paste Tomatoes
1/4 cup Fresh Basil,chopped and set aside for later use
2 Tablespoons Paprika
1 large Fresh Sweet Yellow Onion, chopped
5 Fresh Whole Garlic Cloves (peeled)
1 1/2 Teaspoons of Chili Flakes (optional)
1/4 Teaspoon Cayenne Pepper...."Not Both"
1 Teaspoon Black Pepper
1 Teaspoon Celery Seeds
2 Teaspoons Dried Oregano
2 Teaspoons Fresh Marjoram
2 Bay Leaves
Heavy Cream
Olive Oil
Kosher Salt
1/2 Cup Granulated Sugar(To taste)
Food Mill
******CROCK POT METHOD INCLUDED*******
Preheat oven @ 350 degrees
1.)Wash and remove stems from the tomatoes.
2.)Cut the tomatoes in half.Place on a large cookie sheet,skin side up.
3.)Add Garlic,onions,(dried basil),Sprinkle on some Kosher salt,fresh ground black pepper.
Drizzle the Olive Oil over the tomatoes.Enough to keep the tomatoes from sticking to the pan.
4.)Roast them 1 1/2 hours.Or just until the tomatoes skins are blackened just a bit.Enjoy the aroma..
Remove them from the oven,and let cool
5.)When cooled.Add the roasted tomatoes,onions,garlic and seasonings through a food mill,to remove the skins and seeds.
6.)Place mixture in a large pot.Cook on high stirring often.Bring the tomatoes to a boil.Reduce the heat to medium.
Let the sauce simmer until the tomatoes have been reduced to half.About an hour.It will thicken as it cooks.
****After it's been reduced at this point,the contents and all the additional seasonings can be added to a crock pot,set it to HIGH.Cook 4 hours or so.It's ready when you are*****
7.)When it's ready.Add the Paprika,(fresh chopped basil),dried oregano,marjoram,bay leaves,cayenne pepper,celery seeds sugar,salt and pepper to taste.
8.)Simmer until it reduces down just a little bit more.
9.)Add just enough heavy cream to smooth the texture.Add more or less if you prefer.
(If you don't have fresh spices on hand,dried will do.It just won't have the true sweet Italian flavor.)
Add or decrease amounts to suit your own tastes.It's great with Sourdough bread.
Enjoy!
Munky.
20+ Large Paste Tomatoes
1/4 cup Fresh Basil,chopped and set aside for later use
2 Tablespoons Paprika
1 large Fresh Sweet Yellow Onion, chopped
5 Fresh Whole Garlic Cloves (peeled)
1 1/2 Teaspoons of Chili Flakes (optional)
1/4 Teaspoon Cayenne Pepper...."Not Both"
1 Teaspoon Black Pepper
1 Teaspoon Celery Seeds
2 Teaspoons Dried Oregano
2 Teaspoons Fresh Marjoram
2 Bay Leaves
Heavy Cream
Olive Oil
Kosher Salt
1/2 Cup Granulated Sugar(To taste)
Food Mill
******CROCK POT METHOD INCLUDED*******
Preheat oven @ 350 degrees
1.)Wash and remove stems from the tomatoes.
2.)Cut the tomatoes in half.Place on a large cookie sheet,skin side up.
3.)Add Garlic,onions,(dried basil),Sprinkle on some Kosher salt,fresh ground black pepper.
Drizzle the Olive Oil over the tomatoes.Enough to keep the tomatoes from sticking to the pan.
4.)Roast them 1 1/2 hours.Or just until the tomatoes skins are blackened just a bit.Enjoy the aroma..
Remove them from the oven,and let cool
5.)When cooled.Add the roasted tomatoes,onions,garlic and seasonings through a food mill,to remove the skins and seeds.
6.)Place mixture in a large pot.Cook on high stirring often.Bring the tomatoes to a boil.Reduce the heat to medium.
Let the sauce simmer until the tomatoes have been reduced to half.About an hour.It will thicken as it cooks.
****After it's been reduced at this point,the contents and all the additional seasonings can be added to a crock pot,set it to HIGH.Cook 4 hours or so.It's ready when you are*****
7.)When it's ready.Add the Paprika,(fresh chopped basil),dried oregano,marjoram,bay leaves,cayenne pepper,celery seeds sugar,salt and pepper to taste.
8.)Simmer until it reduces down just a little bit more.
9.)Add just enough heavy cream to smooth the texture.Add more or less if you prefer.
(If you don't have fresh spices on hand,dried will do.It just won't have the true sweet Italian flavor.)
Add or decrease amounts to suit your own tastes.It's great with Sourdough bread.
Enjoy!
Munky.
