#roasted tomatoes

[daily-deliciousness]

Creamy tomato bisque soup

[c98sancturary]

creamy slow-roasted tomato tuscan farfalle pasta F2U with source

[mayadawn]

~Roasted Tomato & Basil Bisque~

Recipe by: 'Cooking for my Soul'

[eat-love-eat]

Roasted Tomato Soup

[madewithonerib]

Matty Matheson Roasted Tomato Soup with Grilled Cheese Crostini

Pure nostalgic comfort food, with nary a can in sight.

by ELLE Gourmet

Tomato soup has a way of knocking you back to your childhood kitchen table in the most delightful way. Here, tomatoes, onions and jalapeños are deeply broiled to develop a subtle, refined flavour before simmering and blending into something familiar. The result is rich, without feeling heavy and nostalgic, without feeling dated. Topped with a giant stack of cheesy crostini, it becomes pure comfort in a bowl. Take your soup game even higher with our homemade vegetable stock. 

Recipe Tips

Not all broil settings are created equal, so keep an eye on vegetables & crostini.

On vegetables, you’re looking for a deep char with some blackened edges & for the crostini, a deep golden crust with bubbly cheese. Adjust timing as needed.

Broiling the vegetables – tomatoes, jalapeño peppers and onions before simmering and blending may add one extra step but it has massive benefits for depth of flavour.

Soup

12 hothouse tomatoes halved

1 red onion roughly chopped

3 jalapeño peppers halved and seeded

4 cloves garlic smashed

½ cup extra-virgin olive oil

Kosher salt and freshly cracked black pepper

2 cups tomato purée

6 cups vegetable stock, chicken stock or water (Use vegetable stock to make it vegetarian)

Crostini

1 baguette cut into ¼-inch (5 mm) slices

1 clove garlic peeled

½ cup mozzarella cheese shredded

¼ cup sharp cheddar cheese shredded

Directions

Preheat oven to broil on low.

On a baking sheet, toss together tomatoes, red onion, jalapeños, garlic, olive oil and salt & pepper to taste. Broil, stirring every 10 minutes, until all vegetables are charred (not burnt), about 30 minutes. Remove vegetables, increase broiler to high.

Transfer charred vegetables to a large Dutch oven. Add tomato purée & vegetable stock. Bring mixture to a boil, reduce to simmer and cook for 30 minutes.

For crostini, arrange baguette slices on baking sheet, broil, turning once until lightly toasted, about 2 minutes. Rub each slice with garlic clove. Top each with some of mozzarella & cheeses. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Purée soup mixture & serve with as many crostini as you can stack.

Keyword cheese crostini, grilled cheese, roasted tomatoes, tomato soup, vegetarian soup

[selinaeliott]

Perfect Shrimp Soup Recipes That Will Make You Lick Your Lips

[dvoeverie-stitches]

My New Favorite Pizza

My mom took me out for pizza for my birthday. I had realized that I hadn’t had any in over a year. I wanted to share the joy with my husband a week or so later and made pizza from scratch for the first time in over a decade!

I’ve only recently become confident making yeast doughs without a bread machine, having successfully made quite a few Czech holiday breads so far in late winter/early spring (buchty for St. Blaise’s Day, koláče for Valentine’s Day, larks for St. Matthew’s Day, koblihy for Fat Thursday, and preclík for Fox Sunday).

So I decided I was confident enough to tackle pizza!

And my new favorite is roasted tomato! 🍅 🍕 🤤

I had about 7-8 Roma tomatoes and decided to slow roast them all. Roasting gives bland, store bought tomatoes a much richer flavor.

Roasted Tomatoes

Ingredients:

Ripe tomatoes

Olive oil

Sugar

Salt

Freshly ground black pepper

Directions:

Preheat oven to 325

Slice tomatoes lengthwise in half. Brush top and bottom with olive oil. Sprinkle with a little sugar and salt and pepper to taste.

Roast for 2-3 hours until they have lost most of their liquid and are just beginning to brown.

Pizza Dough

Ingredients:

1 cup water, warmed to 105° to 110° F

2 1/2 teaspoons active dry yeast

1/8 tsp sugar

3 cups flour

2 1/4 tsp kosher salt

1 1/2 TB olive oil

Directions:

Add the yeast to the warm water with the 1/8 tsp of salt. Stir and let sit until foamy—5 to 10 minutes. If your yeast doesn’t foam the water temp is probably off or you might need to check the expiration date on your yeast.

In a large bowl add your flour and salt and stir well to combine. Then add your wet ingredients—the yeast mixture and olive oil. Stir well with a with a wooden spoon until you start to get a flaky dough and then use your hands and knead for six or so minutes until you get a nice dough ball.

Brush with olive oil and cover with plastic wrap or a tea towel (I have a tea towel dedicated to my rising dough, but I used it knowing full well the oil would stain it a little).

Let sit in a warm place until the dough has doubled in volume. I left mine for a few hours as I had started early in the afternoon, but 1-2 hours should be sufficient.

About 40 minutes before you are ready to roll out dough, punch it down and let it rise a second time.

At this point it can be covered and refrigerated for up to 4 days or frozen, well wrapped, for 2 months.

Preparing the dough and oven:

I wanted to make 8-inch thin and crispy pizzas so I divided my dough into 6 pieces, roughly 3 oz. each.

While I was rolling the dough, I went ahead and prepped the oven, preheating it to 450°F and placing the cast iron skillet I was planning to use as a pizza stone upside down on the rack. Heat your skillet, or stone if you have one, for half an hour.

I rolled my dough on a lightly floured surface until I had three 8-inch rounds. I placed them in a plate and covered them with the tea towel for 15 minutes.

Building the pizza:

I placed one of the rounds on a flat, rimless, well-floured cookie sheet to make transferring to the cast iron skillet easier.

I brushed it with olive oil and arranged some of the roasted tomatoes (chopped), topped by mozzarella and Parmesan cheese and a light sprinkle of Italian seasoning.

I sprayed the cast iron skillet bottom with oil and baked the pizza for 7 minutes (you can bake up to 10 minutes, depending on how crispy you want it).

I used the metal spatula to transfer it to a cutting board and sliced into 6 pieces.

I also made mushroom and sausage pizzas.

The three pizzas easily served three of us.

[the-messhall]

Roasted Tomato Butter Toast w/ Anchovies