Roasted Tomato Soup & Sauce

This was a staff favorite- loved by all my coworkers at a ‘locally-grown dinner party’ cooking class. We’re pretty lucky here in Hawaii, because we have a vast array of produce that is available almost all year; tomatoes are no exception. Make this when summer tomatoes are at their peak- or when you come visit us in Hawaii.

There is something really magical about the sweetness of the roasted tomatoes- it’s really the best pasta sauce I’ve ever had. This is great kept thick and creamy for pasta or polenta, or thinned with broth for a creamy, comforting soup.

Roasted Tomato Soup & Sauce

24 oz cherry tomatoes, halved and seeded
½ cup coarsely chopped onion
3 cloves garlic, chopped
2-3 Tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 Tablespoon tomato paste
fresh herbs for garnish, optional
1½ cups vegetable broth

1. Preheat the oven to 350.
2. Spread tomatoes, onions and garlic on a rimmed baking sheet. Drizzle with olive oil, salt, and pepper and gently toss.
3. Roast 30-40 minutes until the tomatoes have reduced to half their size and begin to brown. Remove and cool.
4. For Sauce: Simply blend the tomatoes into a creamy, thick sauce. Thin as needed with broth or water. Serve with pasta or as a sauce for polenta.
5. For Soup: Warm the broth and tomato paste on low heat. Add all ingredients from the roasting pan into the broth and simmer for 5-10 minutes. Pour into your food processor and blend until smooth.
6. Return soup back to the pot. Taste for salt and pepper. Serve warm or cold with gorgeous green salad and crusty bread.

Yield: 1-2 cups sauce; 3-4 cups soup