Good winter dish
1. Preheat oven to 375. Oil a large baking sheet generously.
2. Halve tomatoes lengthwise and remove the seeds and membranes. Let drain.
3. In a large bowl, mix pepper, salt, rosemary, garlic and ? cup olive oil and whisk to blend. Add tomatoes and toss well. Marinate for 15 minutes.
4. Arrange tomatoes, cut side up, on the baking sheet. Drizzle any remaining oil mixture over them. Roast until tomatoes are softened and browned around the edges, about 50-60 minutes.
5. Place half the tomatoes in a food processor. Pour in 1 cup stock and pulse until pureed.
6. Coarsely chop remaining tomatoes. In a soup pot, combine the chopped and pureed tomatoes and remaining stock and bring just to a simmer. Season with salt.
7. For the croutons, melt the oil and butter in a heavy skillet over medium-high heat. Add bread cubes and cook, stirring, about 3 minutes. Add garlic and cook for another 2 minutes until bread is golden and crisp.
8. Garnish each serving with basil and croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (647g) | ||
Recipe Makes: 4 | ||
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Calories: 780 | ||
Calories from Fat: 375 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 17.7mg | 5 % | |
Sodium 1728.9mg | 60 % | |
Potassium 1062.9mg | 28 % | |
Total Carbohydrate 83.6g | 25 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 77.1g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
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