Why do that?
- Ina Gartens roasted tomato basil soup offers both roasted fresh tomatoes and tomatoes with canned goods for a rich taste.
- They roast the fresh tomatoes and fry the onions and tomatoes in cans and simmer everything to bring the flavors together.
In the late 90s I started a private cooking business. To get some ideas for my upscale customers, I picked up a copy of Ina Garten’s The Barfuss -Contessa cookbook and discovered a recipe for Roasted tomato basil soup.
I had made a lot of tomato soups, usually with tomatoes with canned goods, not fresh. In a job, I made 10-gallon charges of creamy tomato soup, which were notoriously susceptible to the misconception or separation if they were warmed wrong. Ina’s soup has none of the pitfalls because it has no other cream or thicker than the tomatoes. It became a point of contact for my young private cooking business a recipe that I still do as long as tomatoes are in the season.
It is great, partly because of the concentrated taste of the roasted tomatoes and partly because INA also uses some dosing tomatoes that allow me a little less blow. It can also be prepared in phases or completely manufactured for a day or two, which adds the basil at the last minute.
Simply recipes / Robin Asbell
How I do inas roasted tomato soup
Half about three pounds of Roma tomatoes in length, throw olive oil, salt and pepper and put them down on a high-ranking sheet metal pan. Then let the oven (set to 400 ° F) do the work for about 45 minutes.
In the meantime, they sauté onions, garlic and a little crushed red pepper flakes with olive oil and butter. Add a can of plum tomatoes, thyme leaves, chicken broth (or water for vegetarians) and the roasted tomatoes.
Simmer for about 40 minutes, then carefully guide the soup through a food mill. If you don’t have any, I recommend taking a minute to remove the skins with your fingers from the roasted tomatoes. You will be relaxed enough to slip immediately, and then you can puree them in a food processor or a blender. The soup should have a texture, so don’t make it too smooth.
Ina adds the basil leaves together with the tomatoes, but I’ll add them later because they get dark. Adding in the last five minutes of cooking is plentiful.
