Local and Seasonal Recipes, Menus and More
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INGREDIENTS 8 large tomatoes, cut into eighths 1 head garlic, cut off top, drizzle head with olive oil and wrap in foil 1/4 cup olive oil, divided 1 onion, chopped finely 1 large can diced tomatoes with puree 2 cups stale bread torn into small pieces—ciabbatta or another country-type bread works well 2-4 cups veggie broth a handful of fresh herbs—basil and parsley are good choices DIRECTIONS Preheat oven to 400 degrees. Place tomatoes and wrapped garlic on cookie sheets. Roast 45 minutes, until garlic is soft when squeezed and tomatoes begin to soften. In a large pot, heat 2 Tablespoons of oil and sauté onion until translucent. Add roasted and canned tomatoes, mash lightly to break up pieces. Simmer on medium heat about 15 minutes. Squeeze in garlic and stir in bread pieces. As bread absorbs liquid, add veggie broth to desired consistency. Rough cut herbs and stir into soup with remaining oil just before serving. Serve hot. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
