Red and Robust

September 11, 2016


Went to the farmers market in Great Barrington yesterday, where I encountered Gray Kunz with his adorable grandson, Jean-Luc.  Gray is one of the chefs I most admire in the world, and when he said he was buying all the tomatoes he could carry, I hastened to follow in his wake.

I’m sure the great chef is doing something unimaginably fantastic with his haul. But I came home and made this simple soup. Incredibly easy, and extremely satisfying.  I’m just hoping we don’t eat it all; this will be the most wonderful freezer find when the snow starts to fall.

Roasted Tomato Soup

2 pounds tomatoes (about 5), cored and cut into quarters

1/2 teaspoon sea salt

cloves garlic

2  onions, quartered

extra-virgin olive oil

1-3 cups water

1/4 cup cream

Heat an oven to 375 degrees

Place the tomatoes, onions, and garlic pieces on a sheet pan lined with parchment paper, shower with salt and splash generously with olive oil. Put into the oven for about an hour.

Squeeze the cloves of garlic out of their skins and put them, along with the tomatoes and onions into a blender or food processor. Add 1 1/4 cups water and blend.  Add more water if you’d like thinner; I think 2 cups of water is about right, but you might like more or less.

Taste for salt, reheat a bit and then swirl in a little cream before serving.

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  • nan merritt says:

    How long to you bake the veg?

  • Robyn says:

    exactly what i was going to ask. what about the roasting process?
    do you add raw garlic or roast that as well? thank you!

  • Charles Fuqua says:

    Looks great, but this tyro is still confused. Do you first roast the tomatoes and garlic and then add the water to your desired consistency and, after checking to see if it is nice and warm, serve it with a nice dollop of cream?

  • mary price says:

    Definitely making this soup with some fresh farm to market tomatoes. Someone told me just yesterday that they were reading and enjoying the book “Delicious” she bought at our Authors Brunch in St Louis MO last spring. So, you are continuing to have your presence felt here in St. Louis. Love your blog. Mary Price

  • Stephanie Seacord says:

    SO delicious and SO easy! Couldn’t resist, and put it freshly made and undiluted on pasta. Now have to go back to the farmstand for as many tomatoes as I can carry to make enough to freeze for the winter. Thank you for sharing the inspiration of ingredients + freeform technique!