Made CathyZ's Amazingly Good Roasted Tomato Soup again with cheats

[colleenmomof2]

As our summer tomatoes have become less than beautiful, I have been oven roasting them (skinned and seeded) and the chopped garlic along with a big can of DeiFratelli Fresh & Ready Italian tomatoes

https://www.deifratelli.com/products/chopped-italian-tomatoes/

and then freezing. I made a batch of soup by adding the frozen (defrosted) tomatoes and 3 big spoonfuls of Costco/Kirkland Signature refrigerated Basil Pesto to the onions sautéed with the thyme, and following Cathy's recipe and method from there. Outstanding! Colleen

ROASTED TOMATO SOUP (serves 6)

3 lbs tomatoes, cored

1/3 C olive oil

6 chopped garlic cloves

2 T chopped fresh thyme

2 C chopped onion

1 C packed basil leaves, minced

2 C chicken broth

1/2 C cream

salt and pepper

Drizzle 1/4 C olive oil over tomatoes in roasting pan. Sprinkle with garlic and thyme.

Roast at 350° for one hour, turning occasionally. While the tomatoes are roasting, scald the cream: heat it in a saucepan, medium-low, until a film forms on top (do not boil!) Remove from heat.

In a pan, cook onions in remaining oil until softened. Add tomatoes and minced basil, and cook 5 minutes. Add broth, bring to a boil, and simmer for 5 minutes, stirring constantly. Force through sieve and return to pan.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18866

https://www.deifratelli.com/wp-content/uploads/2017/02/Dei-Fratelli_Chopped-Italian.png

 

[colleenmomof2]

REC: Jammy Cherry Tomato Pasta - I plan to use another batch of the frozen tomatoes

along with a handful of fresh cherry tomatoes (and Costco pesto) I have on hand to make this. Need kale but may sub spinach smileys/wink.gif Colleen

Half Baked Harvest Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
1/2 cup extra virgin olive oil
1 can (14 ounce) chickpeas, drained and patted dry
3 sprigs fresh rosemary (use less for a less intense flavor)
2 tablespoons thinly sliced lemon zest (from about 1 lemon)
kosher salt and black pepper
1 pound linguine or other long cut pasta
4 cups cherry tomatoes
3 cloves garlic, smashed
3 tablespoons apple cider vinegar
1 tablespoon fig preserves/jam or honey
3 tablespoons salted butter (optional)
1 bunch Tuscan kale, finely shredded
1 large handful fresh basil, roughly chopped
2 balls fresh burrata cheese, at room temperature
1. Heat a large, high sided skillet over medium heat. Add the olive oil, chickpeas, and rosemary, and cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. It's OK if some of the chickpeas are popping. Add the lemon and cook another minute, until fried. Remove the chickpeas, rosemary, and most of the lemon from the oil to a paper towel-lined plate. Season with salt and pepper. Set the skillet aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
3. Meanwhile, place the skillet with the rosemary-infused oil still inside over high heat. When the oil shimmers, add the tomatoes, garlic, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Reduce the heat to low, add the vinegar, preserves or honey, and a splash of the pasta cooking water (3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is "jammy".
4. Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping. If needed, thin the sauce with additional pasta cooking water.
6. Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon. Enjoy!

https://www.halfbakedharvest.com/jammy-cherry-tomato-pasta/

https://www.halfbakedharvest.com/wp-content/uploads/2019/08/Jammy-Cherry-Tomato-Pasta-with-Crisp-Lemon-Rosemary-Chickpeas-1-700x1050.jpg