Becca Jane St Clair

Yep, more recipes. This one was inspired by a recipe in the September issue of Good Food.

As the frost approaches, you might be left wondering what to do with all those tomatoes you need to bring inside. Here’s a recipe for roasted tomatoes, followed by tomato soup in the crock pot.

You will need:
12 vine ripe tomatoes (if you have to, get them from the shops, but make sure they are vine ripened)
4 Tablespoons malt vinegar
3 Tablespoons olive oil
Dried Basil
Salt & Pepper

Pre-heat oven to 175C
Line a baking dish or a deep cookie sheet with baking paper or give it a few sprays of olive oil. Cut each tomato in half and arrange tomatoes skin-down in dish. Sprinkle lightly with salt and pepper.
Combine oil and vinegar and brush mixture onto tomatoes. Sprinkle with Basil.
Bake for 45 minutes.

You can use them as a side dish, or create tomato soup with them.

Roasted Tomato Soup

You will need:
Roasted tomatoes
1 can crushed tomatoes
1 potato, halved
water, tomato juice, vegetable stock, or chicken broth
Basil

Combine roasted tomatoes, potato, and tin of crushed tomatoes in crock pot. Pour liquid into crock pot until tomatoes are covered, Sprinkle with basil. Cook on low for 6-8 hours. Fish out the potato (it was in to absorb the salt from the roasted tomatoes). Use an immersion blender or regular blender and blend until smooth.

~~*~~
The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, or the RSS feed(s), please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users can comment directly on Facebook.]