Re: Possible tomato soup recipe

[Guest guest]

, I roast tomatoes often, especially during the winter when the supermarket

tomatoes are not very good. I slice them about 3/4 " thick. Put them in the 200F

over for several hours until the shrivel a bit. The Tomato flavor is intensifies

and they are great on sandwiches or any other way you want to use them. I don't

put oil on them but I do sprinkle with a tiny bit of sugar.

terry

On Aug 9, 2011, at 2:29 PM, K wrote:

> Hi, everyone:

> I just got back from attending the Kneading Conference in Skowhegan, Maine,

and brought back what sounds like a great recipe and it's very simple. Since I

haven't tried it, you do so at your own peril! ;-)

> This comes from a chef who says it's a staple on his Connecticut restaurant

menu:

> 1. Cut tomatoes in half and place them in a casserole dish. Drizzle olive oil

over tomatoes. Season with salt and pepper.

> 2. Place in a 200-degree oven over night.

> 3. Blend and serve.

>

> I don't yet have enough tomatoes from my garden to try this, but I think I

will soon.

>

> Happy summer!

>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Try sprinkling just a bit of brown sugar over the tomatoes and also roast some sweet onion slices with them. When you blend, add some fresh ground allspice and finish with a bit of heavy cream (or substitute non-dairy), enough to turn the color a bit more orange (from the typical red). When serving, this is delicious with a dollop of sour cream or greek yogurt.

Leena

[Guest guest]

Wow, Leena, does that ever sound good. I think I'll be giving this a try by the

weekend. Thanks!

>

> Try sprinkling just a bit of brown sugar over the tomatoes and also roast

> some sweet onion slices with them. When you blend, add some fresh ground

> allspice and finish with a bit of heavy cream (or substitute non-dairy),

> enough to turn the color a bit more orange (from the typical red). When

> serving, this is delicious with a dollop of sour cream or greek yogurt.

>

> Leena

>