Monday, March 9, 2009
This will allow everyone to come together in a community type setting and make their own contributions.
Join to share your favorite recipes, suggest a new restaurant, or just to see what else everyone is doing in the kitchen!
See you there!
Katie and I have loaded up our house with some Basil, Cilantro, Oregano, Parsley, and Rosemary. After one week we had little sprouts in the Basil and Oregano, and are hoping the harvest will be great. We hope that we can save a little green on the greens sometime by late spring.
If anyone has greenhouse (or faux greenhouse) tips, send them our way!!!
The tomatoes roast for a good while giving your house a powerful aroma for the remainder of the evening, but it is completely worth it. After the simmering time, the red pepper flakes really give the soup a kick. If you are more of a mild heat kind of person, I'm sure the amount can be lowered.
- 3 pounds ripe plum tomatoes, cut in half
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.