Stacey's Roasty Tomato Soup
Stacey Ballis, Les Dames D'Escoffier of Chicago
Soups & Sides
Yield: Approximately three quarts
- 8 pounds tomatoes, rinsed, cut in half
- 1 large sweet onion or4 large shallots, diced
- 2 tablespoons dried herbs de Provence
- 1/4 cup olive oil
- Salt and pepper to taste
- Pinch red pepper flakes, optional
- Preheat oven to 250 degrees F. Lightly brush 2 sheet pans with olive oil. Toss halved tomatoes in remaining olive oil to coat; arrange cut side down on sheet pans.
- Sprinkle diced onion or shallots, herbs and a liberal dose of salt and pepper over tomatoes. For a bit of heat, add a pinch of red pepper flakes. Roast 1 1/2 to 2 hours, until skins are loose and the flesh very soft. Remove from oven; let stand 5 minutes.
- Peel skins off tomatoes and discard (or save to dehydrate for tomato flakes). Place contents of sheet pans in a large bowl or pot. Use an immersion blender and blend tomato mixture into a soup as chunky or smooth as you like. Adjust seasonings to taste.
- Serve warm or cold with a dollop of crème fraiche or sour cream and some chopped fresh mint.
- For a chunky pasta sauce, add chopped basil and garlic. For pizza sauce, add fresh or dried oregano. For gazpacho, chopped onion and cucumber plus a dash of sherry vinegar. For a classic pappa al pomodoro, stir in toasted croutons, drizzle with olive oil and add grated parmesan.
- Kids favorite: Add cooked alphabet noodles or rice.
- The basic recipe lasts up to a week in the fridge and freezes beautifully.