As late summer approaches, here is a tasty way to manage the abundant tomatoes coming off of your vines.
- 12 – 14 chopped garden fresh tomatoes (preferrably Romas)
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Heat remaining olive oil in a sauce pan over medium-low heat. Add the celery, onion and garlic, saute until softened, about 10 minutes.
Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
Simmer until vegetables are very tender, about 15 to 20 minutes.
Add basil and cream (optional).
Puree with a hand held immersion blender until smooth.