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Roasted Tomato Soup

Recipe by Love making a huge batch of this soup and then freezing individual portions in the Round Tray. Such an easy and delicious recipe. We love to serve this with grilled cheese on the Silpat!

Ingredients:


  • 4 pounds Roma Tomatoes
  • 1 bulb of peeled garlic
  • 1/3 cup Demarle Difference Basil Olive Oil blend
  • 4 teaspoons (approx.) Bolivian Rose Sea Salt
  • (optional: a whole sprig of fresh Rosemary)

Directions:


Preheat oven to 425 degrees F. Cut the Roma tomatoes in half lengthwise using the Demarle Difference Mini Santoku Knife. Place the tomatoes, meat side down, in the Deep Flexiflat or Grande Flexiflat (that are both sitting on a perforated baking sheet). Sprinkle individual garlic cloves around and between tomatoes, drizzle olive oil over the tomatoes (optional - at this point the rosemary may be added to the top). Sprinkle the Bolivian Rose Sea Salt over the entire tomato dish and roast for 10 minutes (the skins will be slightly browned). When the tomatoes have cooled, pour the contents of the mold in a blender or food processor and puree. Strain with a wire mesh strainer and season with salt and pepper to taste.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States