"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted-Tomato Basil Soup Recipe

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This recipe for Roasted-Tomato Basil Soup, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Heldman Family
Added: Tuesday, April 22, 2008


3 lbs ripe plum tomatoes
¼ cup plus 2 T. good olive oil
1 T. kosher salt
1½ tsp. black pepper
2 cups yellow onions, chopped (about two onions)
6 garlic cloves, minced
2 T. unsalted butter
¼ tsp crushed red pepper flakes
28 oz canned plum tomatoes w/ their juice
4 cups basil leaves, packed
1 tsp. fresh thyme leaves
1 qt. chicken stock or water

Preheat oven to 400°. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes. In an 8-qt. stockpot on medium heat, sauté the onions and garlic with 2 T. of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.




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