© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wednesday, January 12, 2000
To roast tomatoes, slice plum tomatoes in half and put them in a baking dish cut side up. Drizzle with about 2 tablespoons olive oil and top with 6 thinly sliced garlic cloves and either chopped basil or thyme. Season with salt and pepper, then roast at 400°F until very tender, about 30 to 40 minutes.
6 roasted tomatoes
1¾ cup vegetable stock
1 tablespoon cream
salt and pepper
Place tomatoes and stock in a blender and purée until smooth, about 2 minutes. Turn into medium saucepan and heat over medium heat until hot, 3 to 4 minutes. Stir in cream and add salt and pepper to taste. Serve with croutons.