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
3 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.
Categorised in: Vegetables