My auntie loved this recipe, although I wasn't too enthused. The balsamic vinegar certainly gave it an interesting tang. Possibly if the tomatoes were sweeter or if I had caramelized the onions, I might have liked it better, but it was just too strong as it--basil and balsamic vinegar were the most prominent flavors. Alternatively, if I made it again, I might thin it out with some chicken stock.

2.25 lbs cherry tomatoes
4 large tomatoes
4 cloves garlic
1 ciabatta loaf
2 small red onions, chopped
1/4 c balsamic vinegar
2 TBS tomato paste (my addition)
1/2 c - 1 c fresh basil
4 tbs of creme fraiche or to taste
salt, pepper, olive oil
Preheat oven to 425 degrees.
Chop large tomatoes in half or in quarters. Drizzle with olive oil and season with salt and pepper. Peel and crush (lightly) garlic cloves and toss together with tomatoes. Roast for 15 minutes on the top rack.
Chop or tear ciabatta into crouton-sized bites, drizzle with olive oil and a pinch of salt. Bake until golden brown 8-10 minutes.
Meanwhile, saute onions in olive oil over medium until tender. Sprinkle with salt. (You may want to caramelize them for additional sweetness to your soup. If doing so, cook on medium-low or low for 20-30+ minutes.). Stir in balsamic vinegar and let it reduce down (another 5 minutes or so).
Combine tomatoes and onions. Puree mixture in batches in a blender with basil. Return to saucepan.
Over medium, stir in tomato paste and adjust seasonings accordingly.
For serving, top with creme fraiche and additional basil for garnish, if desired. Serve with croutons.
Serves 4 (unless having as main course, then 2).

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