Maybe you will think of the good reason why should you make a roast tomato if the end result is a bowl of soup. Well, it may not make sense when you first heard of it, but as I find the recipe so intriguing, I tried it anyway. I was not sorry and I do think that you should try it too in order to know just how it is worth it to go to the trouble of roasting tomatoes before making the soup. All in all, roasting it would not be so much trouble and will not require so much time. Have a nice try
Ingredients:
1.35 kg ripe and red tomatoes
25 g fresh basil
3 large unpeeled cloves garlic
1 large potato
2 teaspoons of tomato puree
1 teaspoon of balsamic vinega
Salt and black pepper to taste
For the Croutons:
75 g of cibatta without crust and cur into small dice
1 tablespoon of extra virgin olive oil
1 tablespoon of black olive paste
Cooking Method:
Skin all the tomatoes, then slice them in half. Arrange these slices in a baking tray then place the garlic cloves on it too without peeling off the skin. Season everything with salt and pepper as well as a few droplets of olive oil on each of the tomato and garlic slice. Overall, you will need about 2 tablespoons of olive oil. Afterwards, top them all with basil leaf. For best results, you can dip the basil leaf to the olive oil first before use the leaf as topping.
Put them in the oven for an hour or until you can see that the tomatoes have slightly blackened edges. meanwhile, you can place the bread cubes in a bowl and then mix it wit olive paste and oil. Around 20 minutes before the roasting is completed, you can pel and chop the potato and mix it with salt and boiling water. Then add the tomato puree before you simmer them all for about 20 minutes. When the tomato is ready, you can take it out of the oven but do not turn the oven off. Bake the croutons for about 8 minutes.
Put all the tomatoes in a food processor then add everything from the potato pan and then process them until they reduce to thick puree but not too smooth. Before you serve it, you can add the basil puree. Stir the basil to the tomato puree and serve with the crouton.
