Local tomatoes are just beginning to appear in our farmers’ markets and I can hardly wait for those thick, juicy slices of vine ripened, sweet tomatoes for salads, sandwiches, tarts, soups and sauces. I posted this recipe for oven roasted tomatoes several years ago and it is one of my most read posts ever. It’s time tested and I hope you give it a try. It may be too warm right now for many of you to even think about soup, but cooler days will be here before long and we all will be looking for delicious easy recipes.
I roast lots of veggies in the summertime so I have ingredients for soups and sauces for winter. Tomatoes are my favorite and I have tried roasting them every which way but haven’t been totally satisfied with the results until now. We have a great food section in our local newspaper and this week they ran a recipe for Slow-Roasted Tomatoes that is different from anything I’ve tried in the past. And who could resist this description: “The tomatoes are cooked low and slow in olive oil, almost like a confit. Though they hold their shape, their flesh becomes unctuous and melting and their flavor intensifies.” Who the heck could pass up the chance to try something like this? Here’s the recipe.
Vine ripened tomatoes are the best choice if you want the most flavorful roasted tomatoes possible, but to be very honest I have used the Roma tomatoes at Costco with excellent results. The slow roasting brings out flavor you would never imagine was there and you can have the luxury of having these beauties in your fridge year around. They freeze well but lose just a bit of their texture which isn’t a problem when used in soups and stews.
- 1-1/4 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 9 fresh basil leaves
- ¼ teaspoon red pepper flakes, or to taste
- 10-12 plum tomatoes, sliced lengthwise, about 2 pounds
- 1 tablespoon sugar
- ½ teaspoon salt
- Preheat oven to 250 degrees.
- To prepare tomatoes, remove stem area with a melon baller or small knife. Although the recipe didn't call for it I removed most of the seeds. Cut the tomatoes in half from the stem to the base. Toss the tomatoes with the sugar and salt in a large bowl.
- Heat 2 tablespoons olive oil in a heavy skillet. Add onion and garlic and cook till softened. Remove from heat and stir in basil and red pepper flakes.
- Arrange tomatoes, cut side down, in a 9"x13" baking dish. Spoon onion mixture over the tomatoes and add enough olive oil to reach halfway up the tomatoes.
- Roast, uncovered until tomatoes are very tender, about 2-1/2 to 3 hours. When they are done the skins easily slip off the flesh so you have roasted tomatoes with no seeds or skin. Transfer with a slotted spoon to a serving bowl. The remaining oil is fantastically flavorful. Strain it and refrigerate.
These scrumptious tomatoes melt in your mouth but hold together like a roasted pepper. The oil has so much flavor and is a wonderful base for salad dressing and is a luscious dip for slices of crusty baguette. I use these tomatoes as the base for my
roasted tomato basil soup with grilled cheese croutons.
A grilled cheese sandwich and steamy bowl of tomato soup are a classic combo. Who doesn’t love this! I used a good sandwich loaf and slices of Tillamook Cheddar Cheese to make cheese sandwiches and, after they were grilled, I cut them into crouton size cubes. Serve a plate of croutons along with the bowls of soup so they can be added as you go. You can scoop up a warm spoonful of soup with just the right amount of cheesy crouton included.
Cathy, what a beautiful roasted tomato. Nice recipe. Must try.
Susan recently posted..My 500th Blog and a Giveaway
Great minds are on roasted tomatoes today!! I’m saving this one.
Best,
Bonnie
Bonnie recently posted..Tomatoes and Tornadoes
I’ve just discovered roasting veggies after all these years…. I’ve been missing so much.
Those grilled cheese croutons are sinful.
Ramona recently posted..Somebody in our family
I printed this one out waitmg for my tomatoes to ripen; will have a good crop this year; this soup looks divine Cathy!
Rita
These roasted tomatoes sound great and different than the higher heat method I’ve used in the past! I’ll book mark it to try shortly:@)
What a great recipe for roasted tomatoes. I have a bumper crop this year and am wonder just what to do with them.
Mimi
Mimi recently posted..Strawberry and Peach Blender Ice Creams
So, I don’t eat tomatoes, but I love tomato soup. Strange, I know. And grilled cheese croutons, oh my, that sounds wonderful!
Kathleen recently posted..Hydrangea Lunch & Ricotta Cupcake Recipe
oh my goodness, this looks amazing, and so yummy for the summer time. the croutons are a genius idea!
i have a little shoutout to one of your recipes on my blog 🙂 happy summer!
teresa recently posted..Asian Shrimp, Mango and Avacado Slaw
Hello
I found your blog off of Stonegable today. I’m glad I did.
I do not have a food blog. I, occasionally, do recipes, but I’m more of a parenting, humor, and travel blog mixed in with a lot of this and that. As a mom to two children, I’m always looking for recipes and tips on meal planning. So, are my readers.
As a result, on August 1, I’m going to host a link up post for recipes, meal planning tips, or tools for kitchen organization to make meal planning easy.
My post from Saturday has more details. I hope you join me. I would love to have you link up. I’m starting to follow you.
Leigh
The tomatoes and the soup all look just gorgeous! They are making me hungry just looking here. Thanks for sharing your beautiful recipes.
Marilyn recently posted..Spirit Whispers
I will be doing this. I’ve slow roasted once, but used them immediately. How long to they keep in the refrigerator?
Lea Ann recently posted..Arugula, Cantaloupe and Avocado Salad with Spicy Lime Vinaigrette
I don’t even make tomato soup w/out grilled cheese croutons…it’s an essential! Your version sounds delish 😀
Heather @girlichef recently posted..cookbook review: Vegan Family Meals: Real Food for Everyone by Ann Gentry + Baked Kale Chips (& Kale Dust for Popcorn)
i realized after you left the comment that i spelled your name wrong, my apologies! problem fixed. and thanks again for the wonderful salad 🙂
teresa recently posted..Asian Shrimp, Mango and Avacado Slaw
tomato soup and grilled cheese sandwich is really a great tandem. My hubby will not try it without a grilled cheese sandwich.
With all the maters we’re getting. we’ll have to try this with a few.
That is really a great idea, the grilled cheese croutons! I love it! Can’t wait to give it a try, roasted tomatoes are so good Soup looks amazing!
Carol @ There’s Always Thyme to Cook recently posted..Steamed Artichokes
Wait! Grilled cheese croutons?? OMG. I love roasting tomatoes (we’re all on a tomato kick right now) and what a super idea to make a lovely soup with them. But those croutons win the prize.
Barbara recently posted..Israeli Couscous with Olives and Roasted Tomatoes
Everything about this soup screams “make me.” roasted tomatoes, grilled cheese croutons – I’m so there.
ciaochowlinda recently posted..We Interrupt This Blog For A Semifreddo break
I put tomatoes on pizzas and also love them roasted with olive oil and mixed with bacon and other salad…just so delicious! Love your version very much, must try it one day when I hve lots of tomatoes on hand!
Jeannie recently posted..Sweet Sour Pork ribs and chicken too
I love, love, love roasted tomatoes! The soup and grilled cheese croutons is screaming my name!
Pam recently posted..Basil Marinated Chicken Thighs
A classic lunch in one spoonful of goodness. What a clever idea. I can’t wait for my tomatoes to ripen.
Karen (Back Road Journal) recently posted..Sicilian Pasta with Roasted Cauliflower, Raisins, and Pine Nuts
Yum, Cathy, I LOVE roasted tomatoes 🙂 Just discovered them a couple summers ago when my husband’s tomato plants were yielding about 10 pounds a day. I freeze them in ziploc bags and we eat them all year round. They are fantastic on pizza. Our tomatoes are late here this year as it’s been a pretty cool, rainy spring for Calif. But we are eagerly waiting. Thanks for sharing this. Your soup looks delicious!
I prepared a similar roasted tomato soup. This is such a great way to use summer tomatoes. Your soup looks fabulous. I totally understand why you received so many comments.
Happy summer to you.
Velva
Thanks for sharing a new flavour of croutons, Cathy! Simply amazing.
Hope you’re enjoying your day, dear.
Kristy
Oh my goodness …these look so amazing!
Linda recently posted..Chicken Souvlaki from Monique….
Hi Cathy!
You already know how much I LOVE this recipe! Our tomato crop hasn’t been that great this year so I’m going to BUY some plum tomatoes so I can make up a HUGE batch of these for both soups & sauces. I used up every ounce of last year’s batch that I froze.
It looks really pretty in your green leaf shaped bowl. I have pink ones…wonder how it would look in them??
Did you know that years ago, a soup company (Campbells, I think) got sued because the food stylist put clear glass marbles in the bottom of the soup bowl to hold up the veggies & make it look more chock full? A competitor found out about it & sued them for false advertising. I’m reading several books on food photography & learning SO much!
Come see my coconut pie shot. ;-D
Rettabug recently posted..Mile-High Coconut DREAM Pie
Looks and sounds delicious! I can’t wait to give this a try with all the beautiful heirloom tomatoes on offer at the market…and a great way to use of some of the basil bounty in my herb pot right now!
I’m stuffed from my own dinner and you are absolutely making me drool over this soup. Those croutons look incredible. What a fantastic idea! I’m happily following you now. I like your writing and your photos.
Barefeet In The Kitchen recently posted..Crisp Garlic Oven Fries with Purple Potatoes
Grilled cheese croutons…you are absolutely brilliant! And I have a huge mound of tomatoes from my garden sitting on the counter waiting for their ultimate glory…roasted tomato soup sounds like a fine outcome to me 🙂
Magic of Spice recently posted..What’s on the side? Farmers’ Market Gourmet Bites
As much as I love tomatoes, I don’t know how I missed this. I could eat tomatoes every day for the rest of my life. Love the grilled cheese croutons on this Cathy.
Sam
My Carolina Kitchen recently posted..Grilled Thai Barbecued Chicken – Just in Time for Summer Cookouts