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Roasted Tomato Soup

 
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Sep 10, 2007 3:05 am    Post subject: Roasted Tomato Soup Reply with quote

I'm rushing to use up tomatoes before they are no more and this is one of the recipes I tried. http://www.epicurious.com/recipes/food/views/108481

I've never been impressed with the flavor of Romas. I think they're primarily useful as a meaty tomato so I substituted and extra half pound of tasty beefsteaks and used a demitasse spoon to remove the seeds and jelly before roasting. After they were roasted and cooled, I pulled off the skins and pureed them and the onions in the roasting pan to get every bit of roasty flavor before I added the chicken broth and cream.

If there isn't a category of Nobel Prizes for soup I think we should suggest it to the committee and point them at this soup.

I'm going out and getting several flats of tomatoes to make some for freezing to have through the cold months. But, hey!, you Southern Hemisphere guys can be trying it soon, no?

Do you guys do anything with the juices and seeds when you prepare a tomato for something like this? I just collect them in a glass and add some salt, a grind or two of pepper and a splash of balsamic and drink it. But then I'm certifiably nutz about tomatoes and wouldn't waste a tasty drop.
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msue



Joined: 18 Dec 2005
Posts: 368

PostPosted: Mon Sep 10, 2007 3:50 pm    Post subject: Reply with quote

I'm going to give this one a go, maybe even tonight if I get to the market. I've used this roasting method many times, usually with Romas. Most often I use the roasted tomatoes on pasta or in a delicious Joanne Weir recipe for Roasted Tomato Tapenade.

She says that once roasted, the tomatoes can be stored in self-seal plastic freezer bags for 2 to 3 months. They can also be covered completely in olive oil in a glass jar for 10 days in the fridge.

The roasted tomatoes can be used ina myriad of ways, including a savory tart, on pasta, etc.

Oh, and that lovely tomato liquid and seeds that collects - I like to use it with olive oil, S&P, and various herbs to make a salad dressing. Soooo good.

Thanks for the reminder about this wonderful treat!
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Sep 10, 2007 4:51 pm    Post subject: Reply with quote

I've kept roasted tomatoes in olive oil in my fridge all winter (being from when fresh tomatoes are no longer available until they are again) long. I just made a half dozen jars for this winter.

And I'm going to make more of the tomato base for this soup and freeze it in vacuum bags sans the stock and cream. I'll try to get a measurement of the tomato flesh & juices roasted and establish a ratio to the stock and cream so we can make amounts to suit the appetites though the winter.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Sep 11, 2007 3:06 am    Post subject: Reply with quote

OK. I'm officially talking to myself now but this soup was soooo good I went out today and bought a full flat of tomatoes to make into the tomato base so I'd have this stuff on hand in my freezer all winter long So I thought I'd share what I learned from making it all day long. (yes, all day long!)

Beefsteaks probably want to be roasted longer than Romas so consider the roasting time flexible and roast them until you see some color on the flesh.

They want to be roasted in the center of your oven to avoid any burning. If you do two roasting pans at once be sure to rotate them about every 15-20 minutes (30 was too long for the bottom pan). I also used the "convection" setting to evaporate any random liquid possible.

When you've retrieved a pan from the oven and you're ready to peel and crush the tomatoes, do it in the roasting pan and stir it around in there occasionally until all the roasty toasty bits get dissolved. It can take a while but you don't care if they get cold when you're going to freeze them anyway and that roasty stuff is where the breathtaking flavor is.

Trying to peel all the tomatoes (5 roasting pans full) lost it's charm around the 3rd pan. I soldiered on through the 4th. By the 5th I'd given up. (When you handle that many tomatoes you skin starts to hurt from the acid — but that's how I like 'em!) It didn't matter, the skins were so soft they disintegrated quickly in the blender.

However, I would take the time to carefully peel and scrupulously seed one pan of tomatoes to roughly chop because I don't like baby food. That way you can liquify whatever charry skin and errant seeds turn up in however many pans you do and then add the "purée" with some texture but no evident skins and seeds.

As specified, the recipe makes roughly 1 liter of tomato, garlic and onion flesh and roasted juices. So when you get tired of weighing tomatoes you can just fill roasting pans and measure it all when you're done. I'm using a large Cambro tub and I'm up to 5 liters with another pan to purée. This means that for every liter you freeze (or half liter or whatever works for you) you want to add 3 cups (1 1/2 cup) chicken stock + 1/2 cup (1/4 cup) heavy cream when you're ready to serve it.

For freezing what works best for me is to put some in unsealed vacuum bags and freeze it. Then I vacuum pack the frozen block and I can get all the air out without mess. Next I let them thaw so I can make a stack of flat bags. And that's what I finally freeze for long-term storage.

I might stir in some vodka when I warm this to serve it too just because vodka and tomatoes play so nicely together. Wink

Oh! And I didn't bother straining it either. I didn't see anything that needed to be eliminated and I never object to texture anyway.
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msue



Joined: 18 Dec 2005
Posts: 368

PostPosted: Tue Sep 11, 2007 3:46 am    Post subject: Reply with quote

I made this soup tonight pretty close to the exact recipe. Like Rainey, I didn't strain it. Once it is blended, it is plenty smooth. The little bit of texture just makes the soup more luscious.

I used 3 different types of tomatoes: Roma, cherry, and something else I didn't know about - medium sized, very red and flavorful, sold on the vine (but not those on-the-vine tomatoes that you see everywhere).

The soup is really great. We floated a crostini smeared with aged goat cheese on the surface of the soup. It was just lovely.

Do try it if you like tomato soup and you have access to good tomatoes.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Sep 11, 2007 2:47 pm    Post subject: Reply with quote

RAiney Rainey Rainey!!! Gotta love your enthusiasm! But tell us, do you really like this soup??
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