|Roasted Tomato Soup|
A drizzle of coconut oil or olive oil
Fresh basil, thyme, oregano, and/or rosemary. As much as you want.
Slice the tomatoes and place them in a baking pan. Drizzle the oil on them and add the fresh herbs and sea salt. Roast in a 300 degree oven for about one hour. The longer and slower you roast them, the sweeter and more caramelized they become. Don't rush the process. Let them cool and then puree. They are so incredibly tasty as a soup. I ate mine with a grilled cheese sandwich using thin slices of whole grain sourdough bread and low-fat mozzarella. Comfort food with Pzazz!
|Bowl of Roma Tomatoes|
|Variety of heirloom tomatoes|
|Roma Tomatoes with sprigs of oregano|
|Roma Tomatoes after roasting|
|Roasting tomatoes with fresh herbs|