I started by washing and chopping the tomatoes into chunks. Placed them on a cookie sheet in a single layer, topped with sea salt, cracked pepper and olive oil.
Baked them at 350 Degrees for 15 minutes and they turned out beautifully!
I use lots of veggies for my soup...tomatoes, onions, garlic, celery & carrots.
I chop them into small pieces while heating a sautee pan on medium-high. I add olive oil to the hot pan and then toss in the onions for about 5 minutes, letting them caramelize.
I then add in the garlic, carrots & celery and cook them until they become tender, about 8 to 10 minutes.
I put the tomatoes through the food processor so that they are not chunky and then strain it to remove all the peelings and seeds.
Add in the veggies that have gone through the food processor to create a nice, hearty soup. Finish it off with some additional salt & pepper as well as some tomato paste to give it a deeper flavour.
WOW Brandy that sounds yummy!ReplyDelete
Thanks Pam. I made enough to be able to freeze some too. :)ReplyDelete
thx Brandy sounds awesome will be a make for sure for me this fall..loves yaReplyDelete