Recipe of the Week—Garnished Tomato Soup

Soon, we can only hope, it will cool off, rain, pour, hail, or in some other way be very wet and cold.  It happens, even here. So when that happens there is nothing like a hot bowl of homemade soup and maybe even a cheese sandwich.  It’s time for comfort food.

 
Soup–Ingredients:


5 ripe heirloom tomatoes, washed and diced


3 cloves garlic, peeled


4 shallots, sliced


10 basil leaves


4 tbsp. extra-virgin olive oil


1/8 tsp. fennel seeds


Salt and pepper

Soup–Directions:

1. Preheat oven to 375°

2. Add ingredients to a large roasting pan in a single layer, cover tightly with plastic wrap and foil, roast for 1 hour, remove, and let stand for 15 minutes.

3. Blend in blender till smooth. Serve immediately or get fancy with a garnish.

Garnish–Ingredients:


1  pt. cherry tomatoes


3 tbsp. extra-virgin olive oil


Sea salt and freshly ground black pepper


10 basil leaves


8 oz. burrata cheese

Garnish–Directions:

1. Preheat oven to 400°. Mix cherry tomatoes with olive oil, salt, and pepper. Spread tomatoes in roasting pan; bake for about 5 minutes to blister.

2. Line plate with plastic wrap, place basil leaves on top, and brush both sides with extra-virgin olive oil. Cover with plastic wrap, pressing tightly to eliminate air. Microwave for 2.5 minutes to crisp.

3. Sprinkle burrata with olive oil, salt, and pepper.

4. In each bowl, place 1 tbsp. of burrata, an even amount of cherry tomatoes and basil leaves, add soup, and serve.

Rachel Janowicz, Sherman Oaks

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