A couple weeks ago (as usual) we had a jam packed weekend. I was juggling my niece's birthday party, an overnight stay at my parents', a family party at Richie's parents' house, and at the end of it all guests at home for dinner Sunday evening. I needed something that I could prepare early in the day and travel with that would present well later that evening for dinner for guests.
I wound up making a delicious white bean salad, simple (but packed with flavor) roasted tomato soup, and some garlic bread. It was easy and packed well and the perfect Sunday night meal.
Here's how I did it:
(makes enough for 6-8)
20 plum tomatoes cut in half
2 pints of cherry (or grape) tomatoes
aged balsamic vinegar (it's important you use a good quality vinegar here...the syrupier the better)
2 leeks medium chopped
1 carton of no chicken broth (you can use a veggie broth if you can't find this)
- Preheat the oven to 400 degrees
- Put the tomatoes in baking pans and sprinkle with sea salt.
- Drizzle with olive oil and balsamic and mix with your hands to coat.
- Put the tomatoes in the oven and cook for 30-45 minutes or until the cherry tomatoes "pop" and the plums are a bit flattened and slightly browned.
- Meanwhile in a soup pot saute the leeks in 2-3 tablespoons of olive oil with a pinch of salt until they are slightly translucent and soft.
- Add the broth and the tomatoes and bring to a boil.
- Lower the heat to a simmer.
- With an immersion blender, blend the soup until smooth (for this step you can decide how thick you like your soup. Add more water for a thinner consistency or blend less for a chunkier soup).
- Cook it for 15-30 minutes (the longer the better for the flavors to meld) and serve hot.