Anyhow, here is what for dinner in the Monk's house tonight. This recipe calls for plum tomatoes but any ripe tomato will do as long as you don't skip the roasting part. I will put this together this afternoon after I go pick "more" tomatoes. Don't forget the crusty sour dough bread and a nice salad. I think a Pinot Grigio will be the wine.
Roasted Tomato Basil Soup
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tbsp good olive oil
1 tbsp kosher salt
1 1/2 tsp freshly ground black pepper
2 cups chopped yellow onions (preferably Vidalia or Walla Walla)(about 2 onions)
6 garlic cloves, minced
2 tbsp unsalted butter
1/4 tsp crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice (try and find San Marzano tomatoes from Italy, a little more expensive but oh so good)
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 qt 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.copyright 1999, The Barefoot Contessa Cookbook