Thursday, January 3, 2008

Fresh Tomato Soup With Basil

So much better than the canned stuff.

5 pounds ripe beefsteak or plum tomatoes , cored and quartered; plus 1 pound, cored and diced medium
2 onions , chopped
8 garlic cloves , peeled and left whole; plus 1 clove, minced
3 tablespoons extra-virgin olive oil
1 cup chopped fresh basil

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 11/2 hours. Let cool 5 minutes. Working in two batches, process roasted tomato mixture in food processor until smooth. (Pureed mixture can be refrigerated for up to 1 day.)
2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoon salt in bowl and marinate for 30 minutes. Transfer to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.

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