Oven Roasted Tomato Soup Recipe flavobean - tomatoes

Method

• Preheat oven to 500 degrees
• If you hate messes like me, line a baking sheet with heavy foil.
• If you dont mind the mess, dont line.
• But in either case, use some olive oil and coat sheet.
• Open the can and fish each tomato out.
• Reserve the juice in the can.
• Cut each tomato in half.
• Place cut side down on the greased pan.
• Cut onion into wedges.
• Add onion and unpeeled garlic to the pan
• Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
• Place pan in oven for 30-40 minutes, until the tomatoes char slightly.
• Your onion might char first, but thats okay.
• Dont let them burn.
• Take pan out of oven.
• Place tomatoes and onions in blender (or food processor or food mill).
• Squeeze the roasted garlic into the blender.
• Try not to eat it while squeezing it, cos it is delicious.
• Add reserved tomato juice and blen until smooth.
• Add additional cream/milk/water to reach desired consistency.
• I like it rather thick.
• Taste and add lemon juice and any more salt.
• This is optional, but recommended: strain the soup through a fine mesh strainer.
• The canned tomatoes have these little stem things in it.
• Its more annoying than anything else.
• It is still totally edible.
• Serve with grilled cheese and enjoy!