Roasted Tomato Stock Recipes

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

ROASTED TOMATO SOUP

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.

ITALIAN-STYLE RUSTIC TOMATO STOCK

Steps:

• Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant.
• Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like.
• Bring to a boil, simmer, then fish out the herbs if you used them.

CONTEST-WINNING ROASTED TOMATO SOUP

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.

ROASTED TOMATO SOUP

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.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

ROASTED TOMATO STOCK

Steps:

• Cut tomatoes in half lengthwise. Combine tomatoes, salt, pepper and
• half the oil in a large baking dish.
• Bake uncovered in a 375 degrees F.
• oven for about 45 minutes, or until tomatoes are soft.
• Heat remaining oil in a large saucepan, add leek, carrots, onion,
• mushrooms and garlic, cook, stirring until onion is soft. Stir in wine,
• paste, herbs and water.
• Simmer uncovered for about 35 minutes or until
• vegetables are soft.
• Add tomato mixture to pan, simmer uncovered for 5
• minutes.
• Press mixture through a fine sieve, discard pulp. Pour stock into
• saucepot and bring to a gentle boil. Remove from heat and ladle into
• prepared jars leaving a 1" headspace. Process 20 minutes at 10 lb
• pressure. Adjust pressure according to your altitude and / or style of
• canner.
• Makes: 3 pints.

TOMATO BROTH

Steps:

• Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
• Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.

ROASTED TOMATOES

Steps:

• Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle lightly with oil.
• Roast until tomatoes have started to shrivel and caramelize, about 2 1/2 hours. Remove from oven; let cool until ready to use, up to 5 days.

ROASTED VEGETABLE STOCK

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
• Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

GNOCCHETTI ROASTED TOMATO BROTH

Steps:

• For gnochetti: Place whole, unskinned potatoes into a saucepan. Cover with water and boil for 40 minutes or until tender. Drain the potatoes, peel while they are still hot (use a towel to hold them), and run through a potato ricer. Let riced potatoes cool for 15 minutes. Make a well in the center of the potatoes, and add the eggs, egg yolk, Parmesan cheese, and nutmeg. Mix together. Add flour and stir until the mixture forms a soft dough that holds its shape. Take a handful of the dough and roll on a floured board into a sausage shape about 1/2 inch in diameter. Slice into 1/2 inch lengths. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed (you can just leave them sliced, but they will not have the traditional gnocchi shape). Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet. For tomato broth: Preheat oven to 425 degrees F. Line a baking sheet with foil and place the tomatoes and unpeeled garlic cloves on it. Drizzle with a little olive oil and sprinkle with salt. Bake for 15-20 minutes, or until the tomatoes are soft and the skin is split and peeling. Let cool. Remove the skin and seeds and from the tomatoes and coarsely chop. Peel the roasted garlic cloves and mash into a paste. Add to the tomatoes and set aside. Heat olive oil in a large sauté pan over medium heat and sauté onion until soft. Add chopped tomatoes, roasted garlic, herbs, and stock and simmer for 20 minutes. Check for seasoning (may be made ahead 1 day. Bring to a simmer before proceeding). For charred tomatoes: Toss cherry tomatoes with olive oil and salt. Place on baking sheet under broiler until skin blisters and blackens slightly (may be made ahead 1 day). For pesto: Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth. To serve: Boil a large pot for water, add the gnocchetti and cook until they float to the top. Remove from water. Add the charred tomatoes to the hot broth and simmer for 1-2 minutes, until they are warmed. Place a serving of the gnocchetti in a shallow bowl. Pour some of the hot broth over the top, making sure to include a couple of the charred tomatoes, over the gnocchi. Top with a dollop of pesto. To eat, stir the pesto into the broth and enjoy!

ROASTED-VEGETABLE STOCK

Steps:

• Preheat oven to 425 degrees. Place the carrots, celery, Jerusalem artichokes, onion, leek, celery root and garlic in a large roasting pan. Add the olive oil, toss and roast in the oven, stirring every 10 minutes until browned, about 40 minutes. Transfer vegetables to a stockpot, add the remaining ingredients (except soy sauce) and 2 quarts of water and bring to a boil. Cover the pot, lower heat and simmer for 40 minutes. Strain, pressing out as much liquid as possible, and discard the solids. Add the soy sauce and use in the recipe above.

ROASTED GARLIC TOMATO SOUP

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.