Tomato Soup

Slow Roasted Tomato Soup
from My Father’s Daughter by Gwyneth Paltrow

Slow Roasted Tomatoes

12 tomatoes (plum, beefsteak or heirloom), quartered, stems removed

6 cloves garlic, unpeeled

olive oil

Kosher salt

Heat oven to 250 degrees. Line a 18×13 jelly roll pan with aluminum foil. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered. Drop unpeeled garlic cloves randomly around the sheet pan, drizzle with olive oil. Sprinkle everything generously with salt. Roast for 3 to 3 1/2 hours or until tomatoes are shriveled, but still juicy. When done, allow the pan to cool and pop the roasted garlic out from the skin and reserve for the soup.

Slow Roasted Tomato Soup

3 Tbs extra virgin olive oil (or more as desired)

2 cloves garlic, minced

6 fresh, large basil leaves

1 (28-ounce) can whole peeled tomatoes, with juices

1 recipe slow roasted tomatoes, with the garlic roasted with them, removed from the skins
s&p

Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for two minutes, stirring so that it doesn’t burn. Add the basil leaves, roasted garlic reserved from the roasted tomatoes, tomatoes and juice, and 1 1/2 cups of water. Bring the soup to a boil for 1 minute, then reduce the heat to low and simmer it uncovered for 40 minutes. As it simmers gently break apart the tomatoes with a wooden spoon. After cooking stir in the slow-roasted tomatoes with any juices and season with salt and pepper. Simmer everything together for 5 more minutes and serve hot. Sprinkle with Romano cheese if desired.