I had a bunch of tomatoes that I needed to cook before they went bad. I cut them up, roasted them and put them through the food mill without deciding what to do with them. Since the weather is getting cooler I decided to do a soup. I also made rolls to go with it. I tore this recipe out of Gourmet magazine (Oh how I miss it!) years ago and finally decided to give it a try. They were so good! I’m thinking of other variations you could do. Cinnamon sugar, herb, even plain would be good. They are pretty simple to make too, I see myself making these often.
Roasted Tomato Soup
I used about 2 lbs. of assorted tomatoes. I cut them into equalish size pieces and roasted them, coated in olive oil and seasoned with salt and pepper, in a 400F oven for about 30 minutes.
I then passed the cooked tomatoes through a food mill, you could also use a food processor. I got about 2-3 cups of liquid.
Then I sauteed 2 tiny onions in olive oil over medium low heat until they started to brown, added garlic and cooked for a minute. Then added a large handful of basil leaves torn, the tomato juice, and about 2 cups of chicken stock. I let this simmer for about 30-40 minutes partially covered.
I think I am going to add some egg noodles to it for a heartier soup.
Makes 1 dozen rolls
Active time: 35 minutes
Start to finish: 4 3/4 hours
2 teaspoons active dry yeast (from a 1/4-oz package)
1 teaspoon mild honey or sugar, I used honey
2/3 cup warm milk (105–115°F), divided
2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling
1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz)
1 teaspoon salt
3 large eggs
5 tablespoons unsalted butter, cut into Tbsp pieces and softened
1 tablespoon water
Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
Scrape dough into center of bowl and sprinkle with remaining 2 Tbsp flour.
Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth).
Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
Preheat oven to 375F with rack in middle.
Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.
I also made some more pickles. This time I used white vinegar, sugar, crushed garlic, onions, and I threw in a couple habaneros. I haven’t tasted any from the jar with the habaneros so I don’t know if they spiced it up or not.