Monday, September 07, 2009

Winners of the Food Section's Third Annual Top Tomato Recipe Contest - washingtonpost.com

Winners of the Food Section's Third Annual Top Tomato Recipe Contest - washingtonpost.com

Some great recipes here I'd like to try this fall - especially the roasted tomato soup. ~ e.

Roasted Tomato Soup
The Washington Post, August 12, 2009

For Washington resident and Tennessee native Shelby Thompson, this soup evokes summer memories of her and her Granddaddy Bill eating warm tomatoes out of hand, straight from the farmers market, with a pinch of salt added after the first bite -- although she says she has added "an adult twist."

Serve warm or cold, with toasted bread or a grilled cheese sandwich.

4 servings

Ingredients:

• Olive oil
• 4 medium tomatoes (about 1 3/4 pounds)
• Salt
• Freshly ground black pepper
• 2 tablespoons balsamic vinegar, plus more to taste and for optional sprinkling
• 1-inch piece peeled ginger root, grated or minced
• 1 poblano pepper, stemmed, seeded and finely chopped
• 2 or 3 medium cloves garlic, minced
• 1/2 cup Rioja or other spicy red wine
• 1/2 cup water

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, then coat the foil lightly with oil.

Core the tomatoes. Cut them in half, then cut each half into 4 wedges, placing them on the foil as you work. Sprinkle lightly with salt and pepper and drizzle with oil. Roast for 20 minutes, then turn the pieces over and roast for 20 minutes. If desired, sprinkle balsamic vinegar over the tomatoes for the last 20 minutes in the oven.

Meanwhile, heat a few teaspoons of the oil in a large saute pan or skillet over medium heat.

Add the ginger, chopped poblano pepper and 2 cloves' worth of the garlic. Cook, stirring often, for about 5 minutes, until they have softened, taking care not to burn the garlic or ginger.

Add the 2 tablespoons of balsamic vinegar (or more to taste), the wine, water and 1 or 2 teaspoons of oil; stir to mix well. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes.

Transfer 1/3 of the roasted tomato pieces to a blender. (If they are hot, you may wish to remove the center knob in the blender lid and place a dish towel over the opening; that will prevent steam from causing the lid to pop off.) If desired, add the remaining chopped garlic. Pulse until chunky, then add to the pan or skillet.

Transfer the next 1/3 of the tomatoes to the blender, along with a little of the cooking liquid from the pan or skillet. Puree until almost smooth, then transfer to the pan or skillet and stir to combine. Repeat with the remaining roasted tomatoes and more of the cooking liquid; puree until smooth, then add to the pan or skillet.

Cook the soup, stirring occasionally, for about 10 minutes, until heated through but not bubbling. If the soup is too chunky, return batches to the blender and puree to the desired consistency.

Divide among small individual bowls. Serve with a sprinkling of Parmesan cheese.

Recipe Source:
From Top Tomato 2009 finalist Shelby Thompson of Washington.

45 calories, n/a fat, n/a saturated fat, n/a cholesterol, 45mg sodium, 6g carbohydrates, 1g dietary fiber, 2g sugar, 1g protein.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.

© 2007 The Washington Post Company

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