Despite the lack of work that I have been experiencing lately (the thought of losing two days worth of pay due to this snow is a bit crippling), it has been a breath of fresh air to walk around in the snow with my Boo and get kinda crazy. We even managed to go sledding with a few friends down the street at Wyman Park. Some people were going ubber fast down the hill and wiping out as they toppled over their heads, which made me nervous at times for their neurological health. Nonetheless, it was a fun weekend, and what made it moreso was the amount of cooking/baking I let myself get into! Here's a recipe that is a must for those cold, snowy days. Quick! Get to the supermarket and grab these ingredients before the weather strikes again!
Roasted Tomato Basil Soup (by ina garten, Barefoot Contessa Cookbook)
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.