food Program

Roasted Tomato Soup

Ann Gentry's Real Food Daily recipe reprinted with permission from THE CLEAN PLATES COOKBOOK © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.

Dedicated to raising the standard of vegetarian cooking in the United States, Ann Gentry founded Santa Monica's Real Food Daily — the only area restaurant serving a completely vegan menu using foods grown exclusively with organic farming methods. She's since opened two more Southern California locations, cementing her reputation as L.A.'s most celebrated gourmet vegan chef. Curl up with Ann's comforting Roasted Tomato Soup from her book Vegan Family Meals, Real Food for Everyone (Andrews McMeel Publishing, 2011). The soup is best eaten the day it is made, but it can be covered and refrigerated for up to one day. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.

Serves 6 to 8

Ingredients

4 pounds/1.8 kg ripe tomatoes, quartered
14 cup/60 mL balsamic vinegar
12 large garlic cloves, chopped
6 tablespoons/90 mL organic extra-virgin olive oil, divided
Fine sea salt to taste
Freshly ground black pepper to taste
2 medium-size red onions, cut into 12-inch/1.25 cm dice
14 cup/10 g chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
412 teaspoons finely chopped fresh sage

Preheat the oven to 500°F/260°C.

In a large bowl, combine the tomatoes, vinegar, garlic, 14 cup/60 mL of the olive oil, and a generous sprinkle of salt and pepper. Transfer the mixture, along with any accumulated juices, to a large, rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down, and roast until charred on the edges, about 40 minutes. Set aside to cool slightly, then slip the skins off the tomatoes.

In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil, parsley, and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups/1.2 L of water. Bring to a boil, lower the heat to a simmer, and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.

Vegetarian, Vegan, Gluten-free, Dairy-free