ROASTED TOMATO RECIPE IDEAS RECIPES

Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 to 8 servings
Ingredients: 3 pounds ripe plum tomatoes, cut in half lengthwise; 1/4 cup plus 2 tablespoons good olive oil; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 cups chopped yellow onions (2 onions); 6 garlic cloves, minced; 2 tablespoons unsalted butter; 1/4 teaspoon crushed red pepper flakes; 1 (28-ounce) canned plum tomatoes, with their juice; 4 cups fresh basil leaves, packed; 1 teaspoon fresh thyme leaves; 1 quart chicken stock or water

ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN | FOOD NETWORK

Roasted Tomato Basil Soup Recipe | Ina Garten | Food Network image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

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.

ROASTED AUBERGINE & TOMATO CURRY RECIPE | BBC GOOD FOOD

Roasted aubergine & tomato curry recipe | BBC Good Food image

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

Provided by Chelsie Collins

Categories Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 12

Ingredients

600g baby aubergines, sliced into rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

Nutrition Facts : Calories 331 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 5 grams protein

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ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN | FOOD NET…

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
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