RECIPE OF THE WEEK

Roasted Tomato Soup

SPONSORED BY NEW JERSEY COUNCIL OF FARMER & COMMUNITIES

Rich and cream with intense tomato flavor

Ingredients:

3 lbs tomatoes, plum, cherry or heirloom

1 onion, diced

6 garlic cloves

1/2 cup olive oil

1 qt chicken stock

4 Tbsp butter

3/4 cup cream

kosher salt and freshly cracked pepper to taste

Directions:

Heat oven to 450 degrees.

Halve the tomatoes and put on sheet tray

with garlic, onions, olive oil, salt and pepper.

Roast 20-30 minutes.

Transfer to a stock pot, and the stock and butter.

Bring to a boil and simmer 20 minutes.

Puree until smooth and add the cream.