Monday, July 30, 2012

Tomato Soup

This letter was just brought to my attention and with it came a ravenous taste for tomato soup. If you find yourself in the same state, here's how you settle that craving on the quick:

5 tomatoes (preferably heirloom or vine ripened), cut in half
5 cloves garlic, peeled and sliced thick
1 red onion, roughly chopped
1 bunch basil leaves, torn
extra virgin olive oil

Place all ingredients in a large bowl and toss together
Over high flames, heat a large sauté pan. Once it is smoking, add tomato mixture. Allow contents to char, stirring to color all sides. Once mixture is tender, place in a blender.
Pulse until chunky, do not blend.

Serve hot or cold with burrata and tapenade or olive oil or a sandwich. 

Make extra and freeze it! Keeps well if covered tight for up to a year, ah-huh.

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