Plump fist-size tomatoes may be the stars of BLTs and caprese salads, but their wee cousins can be a cook’s best friend as well.
Whether they’re Sun Golds or Tumbling Toms or heirlooms named yellow pear or black plum, cherry tomatoes can play multiple roles beyond the salad bowl.
To take them up a notch, slow-roast them.
Chris Nugent, executive chef at Chicago’s Goosefoot, roasts heirlooms before turning them into a richly flavored soup.
Roasted Cherry Tomato Soup
2 to 3 tablespoons olive oil, divided use
1 Spanish onion, peeled, halved
2 pounds ripe cherry tomatoes, about 3 pints
3 cloves garlic
1/2 teaspoon coarse salt
Freshly ground pepper
2 tablespoons fresh basil leaves
4 cups chicken or vegetable stock
3 ounces goat cheese or feta cheese
Aged balsamic vinegar
Heat oven to 375 degrees.
Heat 1 tablespoon of the olive oil in a large, heavy-bottom skillet over medium heat. Place onion halves cut-side down in skillet; cook until caramelized, 4 minutes on each side. Set aside a handful of the tomatoes for garnish.
Place remaining tomatoes, the caramelized onions and garlic on 2 rimmed baking sheets; drizzle with remaining olive oil, or more as needed. Season with salt and pepper to taste. Roast in the oven, 30 minutes.
Place roasted tomatoes, onions, garlic, basil and chicken or vegetable stock in a large, heavy bottom saucepan; simmer, stirring occasionally, 30 minutes. Puree soup in a blender, in batches if necessary. If desired, pass soup through a fine strainer or sieve (we liked the texture of the soup without straining). Season with salt and pepper to taste. Cut reserved cherry tomatoes in half. Serve in warm soup bowls garnished with cheese, halved cherry tomatoes and a balsamic vinegar drizzle.
Makes 2 to 4 servings.
Adapted from a recipe by Chris Nugent, executive chef at Goosefoot restaurant in Chicago.
Food, Pages 32 on 06/26/2013