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FareShare Gazette -- October 2009 Recipes

Make FareShare Gazette -- October 2009 Recipes at home with Vine Ripened Tomatoes, Peeled Onion, Whole Garlic, Extra Virgin Olive Oil, and Sea Salt And Freshly Ground Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 2 cup
• 1/3 cup
• 1/4 cup
• 1 pinch
• 3 tbsp
• 4 cup
• 2 cup
• 1 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Toss tomatoes, onion, thyme, garlic and olive oil together in a shallow roasting pan.

2. 2

   Season with a dash of sea salt.

3. 3

   Roast for 20 minutes or until vegetables are lightly charred.

4. 4

   Add tomato paste to roasted vegetables and mix well and return to oven for 10 minutes or until mixture darkens and thickens.

5. 5

   Scrape all ingredients from the roasting pan into a medium-sized stockpot.

6. 6

   Mix in stock and tomato juice and simmer for 20 minutes over low heat.

7. 7

   Pur�e soup with a blender or food processor until smooth.

8. 8

   Simmer over low heat.

9. 9

   Add whipping cream, demerara sugar, birch syrup and season with salt and pepper.

10. 10

    Whip cream until stiff peaks form. Fold in pesto. Season with salt and pepper.