Saturday morning and the sun is shining. One of my favourite things to do is head to St. Lawrence Market for some fresh veggies. It’s 7:35 and already the humidity says it feels like 33 Celsius. Oh boy, going to be a toasty one.
So! I’m opting to stay inside and enjoy the AC for a bit. Got myself some deliciously fresh Ontario-grown heirloom tomatoes. Just love the mix of colours – green, yellow, orange, red.
At home, chop the (washed) field tomatoes into large chunks. Add them to your pint of heirloom tomatoes and toss in olive oil.
Preheat your oven to 400 degrees. Next, add a few cloves of fresh garlic. No need to chop, just toss ’em in. I like to include a bit of chopped (big chunks) of red onion into my mixture.
Lay it all out on a baking sheet. Sprinkle some cracked black peppercorns over top, and into the pre-heated oven they go. Roast for about 15-20 min.
While it’s roasting away, pour a 1/4 cup of balsamic vinegar into a small pan and reduce on medium over the stove for 5-10min.
Take your tomatoes out, pour a few tablespoons of the balsamic reduction over top, and place the baking sheet back into the oven for 5 minutes.
It will come out looking (and smelling) just divine.
This amount of tomatoes can be split into two batches to puree. Blend it all up and ready to serve – still hot!
If you want to splurge and fancy it up a bit, garnish your bowl of soup with a little drop of cream, drizzle some of your balsamic reduction, and top with a basil leaf.
Voila! 30 minutes and healthy, tomato soup is served!