Roasted Tomato Bisque
It’s the beginning of fall and I had an obscene amount of fresh picked tomatoes that I had to deal with. I did not want any of the tasty tomato gems go to waste so I thought it would be a great idea to oven roast a large cookie sheet full of fresh picked heirloom tomatoes. I wanted to make a roasted tomato bisque and any leftover roasted tomatoes would be tossed into a plastic bag to be placed in the freezer for use in sauces or soups at a later date.
While harvesting some of the final tomatoes of the season, I thought that I would photograph some of the annual flowers and plants that I have growing in my garden before the first frost. Once the fall frost hits our region, my garden is pretty much out of commission until next spring. I may plant a few cold weather vegetables such as lettuce, spinach and kale to tie me over but my favorites are always the summer crops of tomatoes, squash, peppers and beans.
Morning Glories… One of my all time favorite climbing plants. They are sweet whimsical annual flowers that close up their petals at night or during the heat of the day. They are fairly easy to grow however, they don’t like to be transplanted. I plant mine from seed directly in the ground in mid spring.
A Mammoth Sunflower. These annuals reach upwards of 6 to 8 feet tall! The birds in my yard, especially the blue jays and finches love eating the seeds. The blooms are huge and they look striking cut and placed in a large vase.
Dusty Miller… A strange name for a beautiful plant. The leaves are silver in color and look gorgeous tucked in amongst the green foliage. The color of the leaves remind me of the winter season that will be here in just a few short months…
A pint container of fresh picked cherry tomatoes for my neighbor across the street. I still have bunches more to pick… The reddish ones are the sweet 100 variety and the orange ones are called sun golds. Both are prolific plants that supply my family with pounds of delicious fruits. The sun golds have the sweetest flavor of the two varieties and are my favorite little tomato.
My Roasted Tomato Bisque is a perfect use for those extra heirloom tomatoes you may have in your garden. It’s simple to make and tastes amazing with a simple grilled cheese sandwich or cheese panini with tomatoes and basil. Enjoy! Tessa
- 3 cups roasted tomatoes with juice (see recipe below)
- 1 1/2 cups chicken stock
- 1 medium onion chopped
- 1 tsp olive oil
- 1 tsp garlic paste
- 1/2 tsp saffron threads
- 1/4 tsp white pepper
- 1/4 cup heavy cream
- salt to taste
Begin by grabbing a medium sized pot with a lid. Over medium heat saute the onion and olive oil until the onions are cooked and translucent. Add the roasted tomatoes, chicken stock, garlic paste, saffron threads and white pepper. Cook for about 15-20 minutes. Use an immersion blender to blend until smooth. Add heavy cream, stir, taste and correct your seasonings and serve. Makes about 5 one cup servings.
Oven Roasted Tomatoes
This is a simple recipe that will yield some flavorful tomatoes for soups, stews and sauces. Preheat your oven to 375 degrees. Cut tomatoes in half or into large chunks. Gently squeeze out some of the seeds. Toss lightly with olive oil, salt, pepper. I added some sprigs of basil and rosemary for some flavor. Arrange tomatoes in a single layer on a foil lined cookie sheet (for easy cleanup). Bake for 45-60 minutes depending on the size or variety of tomatoes. Cook until the tomatoes start to shrivel and get a bit of color or until your liking. Remove from oven, let cool, remove basil and rosemary, place in plastic bags and toss in the refrigerator. Use within a few days. Can be frozen for later use. Note: if you don’t like the skins on the tomatoes, just pull the skins off after cooking. They pop off pretty easily. Enjoy! Tessa