ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
OVEN-ROASTED TOMATO SAUCE
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
- Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
- Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
- Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.
ROASTED TOMATO SAUCE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
- Core the tomatoes and cut into 1-inch chunks.
- Toss the tomatoes in a large bowl with the oil, garlic, onion, Italian seasoning, salt, and pepper.
- Arrange the tomatoes in a single layer on a large rimmed baking sheet. Roast until the tomatoes become tender, aromatic, and begin to shrivel, about 1 hour.
- Put the tomatoes through a food mill. This will remove the skins and most of the seeds to make a smooth sauce. If you don't have a food mill, process the mixture in a blender or food processor to your liking.
- Transfer the tomato mixture to a large saucepan. Add the basil, the tomato paste, and red pepper flakes, if using. Bring the sauce to a simmer over medium heat. Reduce the heat to low and continue to simmer until the sauce is slightly reduced and thickened, about 10 minutes.
- If serving with pasta, prepare the pasta according to package directions. Toss the hot drained pasta with the sauce. Serve with garlic bread, if desired.
Nutrition Facts : Calories 115 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 222 mg, Sugar 7 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
- Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
- Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.
ROASTED GARLIC TOMATO SOUP
Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.
Nutrition Facts :
CONTEST-WINNING ROASTED TOMATO SOUP
Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
ROASTED TOMATO SAUCE
Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
- Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g
ROASTED TOMATO SOUP / SAUCE
The amounts in this are really arbitrary - you make up the soup / sauce with what you have, and adjust quantities to suit your taste. This is really a most tasty way to use up an abundance of summer tomatoes.
Provided by evelynathens
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut tomatoes in half; squeeze gently over the sink to get rid of excess water and seeds; dump in a baking pan; dribble with olive oil and scatter a whole bunch of whole garlic cloves in and roast, at about 400F until the tomatoes are slightly charred in places and fully baked. If you want, you can just pick off the tomato skins and discard. I usually just puree the lot.
- I will often stir some fresh oregano and/or basil in about halfway through this process. When done, puree this roasted tomato mess and add some half and half (how much you want to use depends entirely on you - sometimes you want a pure tomato flavour, other times, it may be too much of a good thing and you may want a creamier, less-pronounced taste).
- Season to taste, using LOTS of freshly-cracked pepper. The most awesome roasted tomato soup ever.
- Note: The tomato-mess, without the addition of the half and half, is a good base for many recipes calling for tomato sauce. Or add the cream and use to toss with freshly-cooked pasta.
- Second Note: If you like a thinner soup, use hot broth or even water to bring it to the desired consistency. Check seasoning.
Nutrition Facts : Calories 219.6, Fat 18.6, SaturatedFat 2.6, Sodium 16.2, Carbohydrate 13.2, Fiber 3.7, Sugar 8, Protein 2.9
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
GORDON RAMSAY'S ROASTED TOMATO SOUP
Make and share this Gordon Ramsay's Roasted Tomato Soup recipe from Food.com.
Provided by Valerie Dalton
Categories < 60 Mins
Time 1h
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized.
- Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
- For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.
SIMPLE ROASTED TOMATO SAUCE
Fresh cherry tomatoes need little more than salt, pepper, and olive oil to make them into a meltingly delicious sauce when roasted.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.
Nutrition Facts : Calories 12 g, Fiber 1 g, Protein 1 g, Sodium 4 g
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