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Tomato Soup, Roasted II (P, KLP, TNT)
Source: Jerusalem Post, Fall-Winter 2007
Serves: 12

Roasted Tomatoes:
3kg. (6.6 lb.) ripe tomatoes (preferably plum tomatoes)
Olive oil for drizzling baking pans
Coarse sea salt
Freshly ground black pepper

3 large onions, chopped
4 tbsp. olive oil
2 large cans crushed tomatoes (800g)
100g. fresh basil leaves (about 4 cups packed)
Approximately 1 cup water

Make Roasted Tomatoes:
Preheat oven to 200°C (400°F) and line two large baking trays with heavy-duty aluminum foil.

Drizzle olive oil with gusto over the aluminum foil.

Place halved tomatoes on baking trays and sprinkle generously with salt and pepper.

Place both trays in oven and roast for 45 minutes to an hour, until tomato skins look wrinkled.

Remove trays from oven and set aside.

Make Soup:
In a very large soup pot, sauté the onions in olive oil until golden and soft, stirring often.

Add the canned tomatoes, basil, and roasted tomatoes with all the juices.

Add enough water to just cover the vegetables, bring soup to a boil then lower heat and simmer partially covered for an hour.

Blend soup in batches in a blender.

Can be prepared two days ahead.

Poster's Notes:
I tried this and it was really yummy. It came from the Jerusalem Post recently. I did not cut out the author, so sorry. Might have been Judy Montague or Faye Levy.

I forgot to buy basil, so used 1/4 cup dried basil for half the recipe.

I only used one pan of tomatoes, roasted with the flesh side up.

Be careful with the salt, I used a bit too much, but it was still good. I actually happen to have bought sea salt and used it by chance. I don't know if it made a difference, but it was good.

I did not have plum tomatoes, and they weren't the ripest tomatoes.

As far as the tray, I just stuffed a large stainless steel Farberware pan with as many tomatoes as I could fit.

I did not blend--we like pieces in our soup.

Author's Notes:
"When aggressively dieting, I east as much soup as possible. This soup tastes great hot or cold. If serving cold, I would suggest passing it through a fine mesh strainer before serving. Make sure the onions are well cooked before adding the tomatoes, as the acidity in tomatoes will stop the onions from cooking further. If serious about dieting, cut the quantity of oil in half."

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A