Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
Get ready for the easiest, springiest appetizer you’ve ever laid eyes on.
This tomato strawberry bruschetta makes a lot of sense when you think about it. Good tomatoes are so delightfully sweet. Strawberry and basil go so well together. Why should all three not get together for a little party to welcome spring?
Now, I know that tomatoes are not really in season in Oregon yet. But it is getting to be around the time where you can find decent ones from California in the store. And honestly, I couldn’t resist. It has been months since I had a decent fresh tomato.
This just makes me more anxious for my own tomatoes to grow. We’re on one of our last jars of homemade arrabbiata sauce, which is my favorite pizza/pasta sauce ever now. It will be August before we have fruit, but… a girl can dream.
Yeah. I dream of homegrown tomatoes. What of it? 🙂
Here’s what you need:
1 cup of diced, seeded vine-ripened or heirloom tomatoes
1 cup of diced strawberres (the two should be around the same size)
1 clove of garlic, minced
1 Tbsp. your best balsamic vinegar
1 Tbsp. your best extra virgin olive oil
3 Tbsp. fresh basil, chiffonaded
Freshly ground black pepper
Finishing salt (recommended: Jacobsen Sea Salt)
A baguette, sliced and toasted
Stir all ingredients together except basil, salt and pepper, and allow to rest for 30 minutes.
Spoon onto toasted baguette rounds and top with basil, finishing salt and so much black pepper.
Adapted from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks, which is a damn fine cookbook.