Here is Shana’s Fantastic San Marzano Tomato soup recipe. It is adapted from a Tyler Florence recipe from Tyler’s Ultimate.
Ingredients:
• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) or two 500ml cans or jars of tomatoes
• 6-8 cloves garlic, peeled
• 2 medium yellow onions, sliced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 cups finely chopped leeks (white and light green parts only)
• pinch of red chili flakes
• 1 small can or tube of tomato paste
• 1 litre stock (I used veg but chicken is good too)
• 2 bay leaves
• 2 tbsps fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter
• 1/2 cup chopped fresh basil leaves
• 3/4 cup heavy cream, optional
• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) or two 500ml cans or jars of tomatoes
• 6-8 cloves garlic, peeled
• 2 medium yellow onions, sliced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 cups finely chopped leeks (white and light green parts only)
• pinch of red chili flakes
• 1 small can or tube of tomato paste
• 1 litre stock (I used veg but chicken is good too)
• 2 bay leaves
• 2 tbsps fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter
• 1/2 cup chopped fresh basil leaves
• 3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper and half the fresh thyme. Roast for 30 to 40 minutes, or until caramelized and the onions have gotten some good brown colour.In a large stockpot over medium low heat cook leeks in butter until transparent and lightly golden and add chili flakes. Remove roasted tomatoes, garlic and onion from the oven and transfer it to the pot (scrapping down the baking tray well to get all the good brown baked on bits). Add stock, tomato paste, bay leaves, and parsley. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper and half the fresh thyme. Roast for 30 to 40 minutes, or until caramelized and the onions have gotten some good brown colour.In a large stockpot over medium low heat cook leeks in butter until transparent and lightly golden and add chili flakes. Remove roasted tomatoes, garlic and onion from the oven and transfer it to the pot (scrapping down the baking tray well to get all the good brown baked on bits). Add stock, tomato paste, bay leaves, and parsley. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream. Season to taste with salt and freshly ground black pepper.
Yum!
That sounds and looks soooo good!!
It is simply heavenly!
This looks amazing!