Roasted Tomatoes
What a hot oven does for tomatoes — roasted tomato soup, roasted tomatoes and garlic, roasted tomato pasta, quiche, and a warm burrata dip for easy nights.
★ lunch
lunchRoasted Tomato Soup
Super easy roasted tomato soup
Sarah DouglasIngredients
- 11 Tomatoes
- 1 1/2 Yellow onions
- 5 Basil stems
- 3/4 cup Basil
- 2 Garlic heads
- 2-3 tbsp Balsamic vinegar
- drizzle to liking Olive oil
- 1 cup Vegetable stock
- to liking Oregano
- to liking Chili flakes
- to liking Thyme
- 1/2 cup Heavy cream
- add to liking Parmesan
Instructions
- 1Preheat the oven to 400°F
- 2Chop tomatoes into 4 halves and onions. Take the garlic and cut the top off so the garlic cloves are exposed. Place them on a parchment papered cooking tray and top with olive oil, balsamic vinegar, basil stems, and add salt and pepper to taste.
- 3Roast for 40 minutes
- 4Take your roasted vegetables and put them in a blender, then add vegetable stock, basil, oregano, chili flakes, and thyme. Blend until fully combined
- 5Poor into a strainer over a bowl or pot. While straining use a spoon to push as much as possible through the strainer.
- 6Once fully strained add the heavy cream
- 7Reheat over a stovetop and serve topped with heavy cream, parmesan, and basil
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Open in Pepper →A Hot Oven Makes Tomatoes Taste Sweeter
Even a plain grocery-store tomato turns sweet and jammy once it sits in a hot oven with olive oil and garlic. That pan of blistered tomatoes can turn into soup, a pasta sauce, or something to spoon over bread.
Cooks on Pepper reach for this collection when tomatoes are piling up on the counter, or when dinner needs to be mostly hands-off while the oven does the work.
Every recipe here starts with tomatoes in the oven: Roasted Tomato Soup, Roasted Tomatoes & Garlic, Roasted Tomato Pasta, the creamy ricotta pasta with crispy prosciutto, Basil & Mozzarella Stuffed Tomatoes, a roasted tomato and cream cheese dip, and a roasted tomato and tomatillo salsa.
Quick Tips
- 1
Roast hot and high
Set the oven to 400 to 425°F so the tomatoes blister and brown instead of just steaming. Give them 20 to 30 minutes on a sheet pan.
- 2
Cut side up
Halve cherry or grape tomatoes and lay them cut side up so the moisture cooks off and the tops caramelize.
- 3
Leave garlic in skins
Roast whole cloves in their skins alongside the tomatoes so they turn soft and sweet instead of burning in 10 minutes.
- 4
Save the pan juices
Scrape every bit of the oil and tomato juice into your soup, pasta, or dip; that's a couple tablespoons of the best flavor on the pan.
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