– recipe courtesy of J.A.C.'s Bistro, Oakville
Roasted Tomato Soup
For the roasting
8 lbs roma tomatoes
1 pint cherry tomatoes
6 cloves peeled garlic
1 medium white onion
1 cup (250 mL) good quality tomato paste
3 tbsp (45 mL) unsalted butter
5 tbsp (75 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) dry celery seed
5 sprigs fresh thyme, stems removed
For the simmer
4 cups (1 L) good vegetable stock
1 bunch fresh basil
truffle oil
day old crusty bread
salt and pepper to taste
Preheat oven to 275°F, and add all roasting ingredients to a sheet pan and toss together. Toss occasionally and continue slow roasting for 24 hours. Once the roast has caramelized and you have a deep rich colour, pour the mixture into a heavy bottomed pot. Add stock and simmer gently for at least two hours. Add more stock or water if required. Add basil and puree and strain the soup through a fine strainer. Garnish with toasted crusty bread, shaved Parmesan and a drizzle of truffle oil.