The photo below shows the patio table filled with tomatoes that Tom harvested on Sunday evening when he heard the frost warning. He covered the rest of them on the vine and they are ripening quickly in the warmth of this week. There are several different varieties of heirloom tomatoes - yellow, black, golden, and many types of the common red tomato. (He will chastise me for not specifically naming all of the varieties that he so carefully chose to plant.) He has been harvesting more summer squash, too, as well as peppers. The "red lipstick" sweet red peppers are...well...cute. They were a great addition to this soup, which is an adaptation of a recipe I found in the Soup Bible by Penguin Books, 2010. The roasted tomatoes, peppers, onions and garlic combined to make a richly satisfying soup. The next time I make it, I will definitely make a double batch, as the robust flavor captures the essence of a great Italian soup. And the finishing touch of balsamic vinegar sealed the deal for me.
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| Red Lipstick sweet peppers and green bell peppers |
- 2 lbs. ripe, firm (unpeeled) tomatoes, quartered, cored and deseeded
1 cup sliced sweet red peppers
1/2 red onion, peeled and quartered
3 cloves garlic, unpeeled
a few sprigs fresh basil (I used two types of Italian basil - Purple and Genovese)
2 Tablespoons extra-virgin olive oil
2 Tablespoons coconut oil (melted)
1/2 cup vegetable broth
2 teaspoons balsamic vinegar
1/4 teaspoon sea salt
freshly ground black pepper
Preparation:
Preheat oven to 375 degrees.
Mix the peppers and tomatoes in a glass baking pan with the onion, garlic, basil and oil. Season with salt and pepper, then roast for 1 hour or until the edges of the tomatoes are slightly blackened.
When the vegetables are ready, remove from the oven. Remove the garlic cloves, squeeze out the pulp and discard the skins. (You have just roasted garlic, which is much sweeter than a regular garlic clove.) Blend the contents of the baking pan (including all of the juices) with the broth. I used my immersion blender stick. Add balsamic vinegar to taste, and season with salt and pepper. Garnish with fresh basil.
When the vegetables are ready, remove from the oven. Remove the garlic cloves, squeeze out the pulp and discard the skins. (You have just roasted garlic, which is much sweeter than a regular garlic clove.) Blend the contents of the baking pan (including all of the juices) with the broth. I used my immersion blender stick. Add balsamic vinegar to taste, and season with salt and pepper. Garnish with fresh basil.
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| Roasted vegetables |
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| Purple and Genovese basil |
Servings per recipe: 2
Serving Size: 1 1/4 cup
Calories: 329
Total Fat: 22 g
Cholesterol: 0 mg
Sodium: 547 mg
Total Carbs: 37 g
Dietary Fiber: 8 g
Protein: 6 g