Credit: The Weeknight Cook by Williams-Sonoma
Plum (Roma) tomatoes- 10, halved lengthwise
Garlic- 2 cloves, minced
Fresh basil- 4 tablespoons chopped
Olive oil- 5 tablespoons
Shallots- 4, halved
Dry white wine- 1 ½ cups (I substituted chicken stock)
Salt and freshly ground pepper
- Roast the tomatoes~
Preheat the oven to 400°F. Arrange the tomato halves cut side up in a large roasting pan. Sprinkle with the garlic and 1 tablespoon of the basil and drizzle with 4 tablespoons of the oil. Toast until the tomatoes are soft when pierced with a fork, about 40 minutes. Remove and discard the skins.
- Simmer the soup~
In a saucepan over medium-high heat, warn the remaining 1 tablespoon of oil. Add the shallots and saute for about 2 minutes. Add the roasted tomatoes and garlic, wine, and ½ cup water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the mixture has thickened, about 20 minutes. (I added 2 small cans of tomato sauce as well.) Season with salt and pepper.
- Puree the soup~
Using a food processor or blender, puree the soup to the desired consistency. (I liked mine with a few small remaining chunks of tomato.) Return to the pan and reheat to serving temperature. Ladle the soup into bowls, garnish with remaining basil, and serve.
Makes 4 servings.
*Serve with Grown-Up Grilled Cheese