Last night was one of our best meals since ...... Friday night. The panini machine came out and a trip to the farm stand helped round out the meal with Roasted Tomato Soup, Corn on the Cob, and Watermelon. Repeatedly we heard someone saying "This is a really good dinner." Paninis were Virginia ham and American cheese on sourdough from Panera for the less adventurous or last night's Roasted Lemon Chicken with roasted red peppers, fresh mozzarella and basil mayo on multi grain bread. The soup was another adapted Barefoot Contessa recipe. It is fresh tasting. I left out the basil this time. Just wanted the tomato taste. Sometimes the simplest meals are the most satisfying.
Roasted Beefsteak Tomato Soup
3 pounds beefsteak tomatoes, rough chop
1 vadalia onion, chopped
3 cloves garlic, chopped
1 - 28 ounce can crushed tomatoes
4 cups chicken stock
pinch of sugar
shake of red pepper flakes
Toss the tomatoes with a good drizzle of olive oil and generously salt and pepper. Roast in a preheated 400 degree oven for about 40 minutes. Meanwhile, saute the onions for about 8 - 10 minutes. Add the garlic and cook about a minute. Add the remaining ingredients and the roasted tomatoes and simmer for about 1/2 hour. either use an immersion blender or a blender to puree but, leave it a little chunky. Enjoy!!