They're great and lucky me, they're abundant this time of year.
Faced with a 1/2 bushel of the ripe red round beauties, I forged a plan to make a roasted tomato basil soup.
Clean the tomatoes, halve them and remove the stem stump.
Add 1/4 cup of good (in this case great) olive oil, 1TB sea salt and fresh cracked pepper.
Cook in the oven at 400 degrees for 40-45 minutes.
Let sit for 10 minutes and cool down just enough that you can remove the skins.
Not shown... melt 2 TB unsalted butter with 2 TB of olive oil.
Cook 2 cups yellow or white chopped onions and 6 cloves garlic at medium for 10 minutes.
Watch it closely. When onions start to brown, add:
1 - 28oz can of skinless tomatoes (yes more tomatoes)
1 cup chicken stock or water
1/4 tsp red chili flakes
The tray of roasted tomatoes and liquid
As much basil as you can find
A bit of thyme
Simmer for 40 minutes
Use an immersion blender or some other technique to blend the soup
Serve with good Parmesan and croutons
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