Ingredients: |
Ingredients: 2 28 oz cans whole tomatoes, drained and seeded
juice reserved
1 1/2 T dark brown sugar
4 T unsalted butter
4 large shallots, minced
1 T tomato paste
pinch of ground allspice
2 T flour
1 3/4 cups chicken broth or stock
1/2 cup heavy cream
2 T brandy or sherry
salt and cayenne pepper to taste
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Directions: |
Directions:Heat oven to 450 degrees
Line cookie sheet or jelly roll pan with foil. Spread drained tomatoes in single layer, sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let cool slightly, then peel off foil and set aside. Do not include black pieces if they brown too much.
Heat butter in medium saucepan, add shallots, tomato paste and allspice. Reduce heat to low, cover and cook stirring occasionally until shallots are soft, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined. Whisking constantly, gradually add chicken stock, stir in reserved juice and roasted tomatoes. Cover, increase heat to medium and bring to a boil Reduce heat to low again and simmer, stirring occasionally, for 10 minutes.
Strain mixture into bowl, rinse out saucepan. Transfer tomatoes and solids in strainer to blender, add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan, add cream and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy/sherry, season to taste with salt and cayenne and serve. |
This recipe for Cream of Tomato Soup is from