OVEN ROASTED TOMATO & GARLIC SOUP                                            B. Flay

 

Oven Roasted Tomatoes:

4 plum tomatoes, halved lengthwise

2 garlic cloves, minced

2 tablespoons pure olive oil

Salt and freshly ground pepper

 

Preheat oven to 200 degrees F. Place the tomatoes cut side up on a baking

sheet. Combine the garlic and olive oil and brush the tomatoes with it,

then season to taste with the salt and pepper. Roast until dried and soft,

about 8 hours.

Garlic Chips:

1 cup pure olive oil

8 garlic cloves, peeled and sliced paper thin

Heat oil in a medium skillet until the oil begins to shimmer. Add the

garlic and cook until the slices begin to brown and curl. Remove with a

slotted spoon and drain on paper towels.

Tomato Soup:

2 tablespoons pure olive oil

1 medium Spanish onion, chopped

½ cup white wine

4 cups chicken stock

2 cups canned plum tomatoes

6 roasted garlic cloves

Oven roasted tomatoes

2 tablespoons fresh thyme leaves

1 tablespoon honey

Salt and white pepper

Heat the olive oil in a large saucepan over medium high heat until it

begins to smoke and sauté the onions until golden. Add the wine, raise the

heat to high, and reduce until almost dry. Add the stock, canned tomatoes,

roasted garlic and roasted tomatoes and reduce by one quarter.