To be written up shortly...
OK, ready to share now. Between cooking and blogging, I needed to carve some time out for an insane workout. After all, that's really what drives my passion to eat really good food.
Having a beyond-my-wildest-expectations yield of tomatoes in my debut garden, I wanted to indulge in the act of roasting perfectly succulent and ripe tomatoes.
Ingredients:
2-3 pounds of fresh tomatoes, cut in half
1/2 red onion, sliced
6 whole garlic cloves, peeled
sprinkle of balsamic vinegar
sprinkle of olive oil or grapeseed oil
freshly ground sea salt, to taste
freshly ground black pepper, to taste
Procedure:
Place the tomatoes skin-side up on baking pan (I used my stone bar pan, like a jelly roll pan).
Surround with onion and garlic.
Sprinkle the vinegar and oil, pepper and salt.
Roast at 400 degrees for 30 minutes.
Let cool for about 10 minutes.
Pour mixture into Blendtec and process until smooth, about 30 seconds on power level 10.
Leftover note:
When it came time to eat the other half, I decided to add cooked cauliflower. I took my immersion hand-held blender and blended the remaining soup with the steamed cauliflower. It added a nice touch or enhanced creaminess. Both version were, nutritious and delicious.
