Please meet our wonderful Guest of the week, Sue
Please, pop over, visit her, link up with her, and see what she has to share with you on her delightful blog. Read all about her @ Dreamwalker’s Sanctuary
Firstly, thank you to Esmé for inviting me over to share a recipe with you, it’s taken me quite some time to put together my intention to take up Esmé’s kind offer.
I stumbled across Esmé’s blog when a blogging friend accepted Esmé’s invite and I then too was invited to contribute, so thank you again.
I have been a blogger since 2007, transferring my whole blog over here to WordPress in 2010.
My main blog is one through which I share poetry and thoughts, that make us think more closely about our thoughts and actions and how they impact upon ourselves and the world around us. Dreamwalker’s Sanctuary is my little sanctuary, where I share my thoughts and dreams.
We all of us should keep walking the path of our dreams, and yet so often we put them off. A little like me keep putting off creating a post for Esme’s beautiful blog.
I thought long and hard about what I could post, and as we harvest our crops as we grow our own vegetables and fruit in our allotment plot. We often have an abundance of tomatoes, and they often start to ripen all at once. So I have a wonderful tried and tested recipe which I make often, and is just delicious with some garlic bread.
Roasted Tomato Soup
This recipe is easy. You just slice your tomatoes into quarters and put in the oven, drizzle with olive oil, and if you are short on time like I was one day, you can leave them to go cold and blend the next day. it’s so, so easy. Why not give it a try and think of all the goodness in Fresh tomato soup. This year I made it with my yellow tomatoes as well, and it was just as tasty.
1 Kg of Tomatoes,
4 garlic cloves whole in skins (I used 6, I like garlic)
3 tablespoons of Olive Oil
1 Litre of Veggie Stock (or if you prefer Chicken Stock) I used a little less stock than this. I used around 250 ml, which gives a thicker soup.
1 or 2 tablespoons of Balsamic Vinegar to taste.
A handful of fresh basil leaves.
Seasoning to taste:- Salt and freshly ground black pepper.
Preheat oven to 190 C / Gas mark 5.
Place the unpeeled garlic and tomato quarters cut side up on a baking tray.
Drizzle with oil, and sprinkle with salt and pepper.
Roast about 40 mins or so, in preheated oven or until the tomatoes are soft
Snip the ends off the garlic cloves, (a tip: snip the root end off the garlic before roasting and it squeezes out easier once cooked) and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray. Add stock, basil, and vinegar; blend until smooth.
Season to taste. Simple!
Then sieve to remove the seeds (I didn’t add the chopped basil until the end when I heated the soup, and ready to eat)