Roma Tomato Panzanella Salad
There is no denying that tomato soup is comfort food and this roasted tomato soup is no exception. Roasting the tomatoes before pureeing the soup concentrates the essence of tomato flavour.
Serves 2 generously, or 4 as a light starter
Crunchy Bread Cubes:
1/2 loaf of an old baguette, cut into 1 inch cubes
1 tablespoon olive oil
salt and pepper to taste
Salad:
1/4 of a small red onion, thinly sliced
4 Houwelings Roma Tomatoes, cored and cut into wedges
6-8 large fresh basil leaves, torn
250 grams fresh mozzarella, torn into bite size pieces
Dressing:
2 tablespoons olive oil
2 tablespoons wine vinegar (white)
salt and pepper to taste
Preheat the oven to 375°F. Slice the tomatoes in half and place cut side up on a parchment or foil lined baking sheet. Add the onion and the cloves of garlic to the baking sheet as well. Drizzle the tomatoes, onion and garlic with the olive oil. Season generously with salt and pepper. Roast until the tomatoes are just starting to collapse and the onion is just starting to caramelize (about 1 hour).
Remove the tray from the oven. Using tongs, pluck out the garlic cloves and set aside. Transfer the tomatoes and onion to a stock pot. Once the garlic cloves are cool enough to handle, peel them and add to the stock pot. Add the vegetable broth. Blend until smooth with an immersion blender. Bring the soup to a simmer, taste and season accordingly.
Serve with classic cheddar grilled cheese sandwiches or enjoy simple and unadorned.
Courtesy Houweling’s Tomatoes
About Houweling's Tomatoes
HOUWELING’S TOMATOES is a family owned, world-renowned greenhouse tomato grower with facilities in Camarillo, CA and Delta, BC. Houweling’s is dedicated to delivering a full complement of scrumptious tomatoes, while constantly innovating to reduce its environmental footprint. Their tomatoes are grown from third party verified 100% Non-GMO seeds.