Roasted Tomato Soup
Chef Cassidee Dabney from Ashley's at the Capital Hotel shares her recipe for tomato soup prepared with vine ripened tomatoes fresh from the garden.
Core each tomato and cut in half. Toss with salt and enough oil to coat. Place cut side up on a sheet pan. Roast for 25 min at 375 °. Cool.
Pass the roasted tomatoes through a food mill (or just peel off the skins).
Place tomatoes in a pot and simmer for 20 minutes on medium heat. Add the cream and simmer another 10 minutes.
Blend in a blender until very smooth. Strain and serve.
If you have a ton of tomatoes, make a big batch and can the sauce before adding cream. Give it to friends and neighbors to enjoy throughout the year.
Recipe provided by Cassidee Dabney, Ashley's Restaurant.
Time to prepare: 1 hour.