2 Dec 2008
Red Symphony. Roasted tomatoes soup and Cynthia’s books
Last week the whether were weird, extremely heat and dry about 93, 2°F. Today the temperature is 50°F. Ideal to get flu Normally November is my ideal month. Not so hot, not so cold and windy, just warm. . November is also the vine ripe tomatoes season. So, I made this delicious soup, with red onions, tomatoes and beets. Last week my dear friend blogger Cynthia launched his first book. And now is available. The book goes on sale at www.amazon.com on November 30th Her Caribbean food is stunning and delicious and I hardly recommend trying some of one of those wonderful dishes. Roasted red onions and Tomatoes soup What you'll need to do first? Roast some onions and tomatoes. Preheat the oven to 400 degrees F. Grab one pound of plum tomatoes (or vine ripe tomatoes) and wash them gently, thinking of spring Cut 3 or four medium red onions and tomatoes in half and toss them into a roasting pan with splashes of extra virgin olive oil, some dried herbs and several peeled cloves of garlic. Add a generous drizzle of balsamic vinegar (to keep this yeast-free use lemon juice or omit). Slide the pan into the oven and gather the next ingredients. They should be ready in roughly 45 minutes. For the soup 2 tablespoons olive oil 1 shallots chopped 1 garlic clove 2 beets 1 teaspoon dried basil 1 28-ounce can Fire Roasted Crushed Tomatoes 1/2 teaspoon Jamaica pepper 3 cups light broth 1 bay leaf Sugar, Sea salt and freshly ground pepper, to taste Garnish: Chopped fresh parsley, basil or mint In a heavy soup pot heat the olive oil over medium heat. Add the onion and garlic and stir for five minutes. Add the herbs and stir another minute or two, until the onion is softened. Add the canned tomatoes, raw beets and broth. Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste. Add the oven-roasted tomatoes and garlic, breaking the pieces apart a bit with a wooden spoon. Cover and bring to a simmer; lower the heat and continue to simmer for about 30 to 40 minutes. Discard the bay leaf. Puree the soup with an immersion blender, (or in small batches in a food processor or blender, tightly covered).Strain Return to the pot. Taste for seasoning adjustments. Heat through. If you like a creamy soup, stir in a half cup of your favorite plain non-dairy milk or cream.