April 17, 2011

Slow Roasted Tomato and Basil Bisque

I'm not going to lie, but I'm really surprised I tried this recipe. I can't say I ever had tomato soup and grilled cheese growing up, but for some reason this sounded good. I guess my taste buds have grown up. Anyway, I found this recipe on one of my favorite food blogs, Back to Her Roots. It's a little time consuming because you have to roast the tomatoes but it's totally worth it. Nice and creamy. That's how I like things. 

Slow Roasted Tomato and Basil Bisque
Makes 4-1 1/2 c. servings

1 28 oz. can of HIGH-QUALITY Italian tomatoes {Cento Italian Style Peeled Tomatoes}
1 large bunch basil
 {I sprinkled in some dried basil because I can't seem to find fresh}
1/4 c. extra virgin olive oil

1 1/2 c. skim milk, scalded
 {I used 2% because I just can't imagine buying skim}
Salt and pepper

1.   Preheat oven to 300°. Pour whole tomatoes into a 9×13 baking dish. Slice tomatoes in half. Drizzle with 1/4 c. olive oil. Sprinkle with half basil leaves. Season with salt and pepper. Roast tomatoes for 90 minutes until sauce is thickened.  In a blender, add tomatoes and sauce, remainder of basil and skim milk. Blend until smooth. Taste and adjust seasoning. Serve with a drizzle of olive oil and small basil leaves for garnish. Perfect for grilled cheese dipping!




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