Kat's Basque Roasted Tomato Soup
2 lb Plum tomatoes, large
2 tbl Olive oil
1 tsp Granulated sugar
1 sm Dried chiles, broken OR
1/4 tsp Crushed red pepper
2 x Onions, finely chopped
2 x Cloves garlic, crushed
1 1/2 tsp Paprika
1 tbl Fresh oregano, OR
1 tsp Dried oregano
1 x 28 oz. can Italian plum tomatoes, reserve liquid, drained, chopped
6 cup Chicken broth, reduced-sodium, defatted
Salt and pepper, to taste
1/2 lb Shrimp, optional
2 tbl Fresh chives, snipped OR
2 tbl Basil leaves, slivered
Method :
Preheat oven to 225 F. Lightly oil a large baking sheet with sides or coat it
with nonstick spray.
Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer
on prepared baking sheet. Drizzle with 1 tablespoon oil and sprinkle with sugar.
Roast for 3 hours, or until very soft and wrinkled. Let cool and set aside.
Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablepoon oil and dried
chiles (or crushed red pepper) over medium-low heat. Add onions and garlic and
cook, stirring, until lightly browned, 10 to 12 minutes. Add paprika and oregano
and cook, stirring, for 1 minute more.
Add canned tomatoes and chicken broth. Bring to a boil, reduce heat to low and
simmer, partially covered, for 25 minutes. Remove from heat and let cool.
Strain soup into a bowl; transfer solids to a food processor or blender.
Puree until smooth, adding a little broth if necessary. Return puree and broth
to pot. Whisk to combine.
Using a food mill, puree reserved roasted tomatoes (Alternatively, slip off
skins, puree in a food processor and strain through a coarse sieve.) Add puree
to soup. (If the soup is too thick, add a little of the reserved canned tomato
liquid.) Season with salt and pepper.
If using shrimp, cook in a large saucpen of boiling salted water until they just
turn pink, 1 to 2 minutes. Drain and let cool. Peel shrimp and cut in half
lengthwise.
Ladle into warmed soup bowls and garnish with shrimp, if using, and chives
(or basil). Serve immediately.
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