Q: Why did the tomato go out with a prune?
A: Because he couldn’t find a date.
Go ahead. Throw tomatoes at me.
I’ll use them in this super easy and fresh tasting Roasted Tomato Soup. Just roast some tomatoes with onion, garlic, oregano and basil. Purée the roasted vegetables in a food processor with some broth and that’s it. Soup’s On!
2 lbs plum tomatoes, each cut in half
6 whole garlic cloves, peeled
1/4 medium red onion, sliced
1 Tbs olive oil
1 Tbs balsamic vinegar
2 sprigs oregano, leaves removed from stem
4 basil leaves
Salt and pepper
2 cups vegetable broth
1/4 cup Parmesan cheese, shaved or grated, to serve
Heavy cream, to drizzle over soup, optional
1. Preheat oven to 375℉.
2. Place tomatoes in a shallow baking dish with cut side facing down. Add onion, oregano, garlic, and basil.
3. Drizzle vegetables with olive oil and balsamic vinegar. Season with pepper and salt.
4. Bake for 45 minutes.
5. Transfer roasted vegetables to a blender or food processor and process until smooth. Add the broth and process until incorporated.
6. Ladle soup into bowls and serve with a drizzle of cream, Parmesan and additional pepper to taste.
Serves 4 to 6
Recipe from EasySoupRecipes.net
SNL pretty much changed the way I hear “What Is Love?” by Haddaway.
This cover by Emily Wells is a moody, chill version with a touch of animal howling tucked in there.
Check out Emily Wells on her Website where you can buy the music.