This recipe yields 4 appetizer size servings. There are three main processes to this recipe:
1 – Steam-cook the tomatoes (15-20 minutes)
Ingredients:
- 10-12 very ripe plum tomatoes, skinned*
- 1 jalapeno pepper, sliced
- 1 garlic clove, chopped
- ½ yellow onion, chopped
- 1 bay leaf
- ½ cup of celery, chopped
- 1 tbsp Italian seasoning mix or fresh mix of oregano, rosemary, and basil
- 1 tsp unsalted butter
- 1 tbsp olive oil
Preparation:
- You’ll need a medium-sized pot with a tight-fitting lid.
- Mix all the ingredients the pot, keeping the tomatoes whole.
- Cover and steam at medium heat until the tomatoes begin to fall apart (about 10-15 minutes).
2 – Roast the tomatoes (15-20 minutes)
- Scoop out just the tomatoes from the pot, draining them as much as possible, and set aside.
- Drain the remaining stuff from the pot into a bowl making sure to squeeze the juice out of all the ingredients, and set aside the broth.
- Place the tomatoes in a cookie sheet or oven tray.
- Drizzle the tomatoes lightly with some olive oil and oregano.
- Put in the oven at 450 and bake until the tomatoes begin to brown at the tops.
- Remove tomatoes from the tray and scrape off any brown crispiness on the tray using some of the tomato broth that was set aside.
3 – Make the soup (8-12 minutes)
Ingredients:
- Remaining tomato broth that was previously set aside
- 4 cups of chicken broth (preferably home-made)
- 1 medium carrot, finely chopped
- ½ red onion
- 1 garlic clove, minced or pressed
- ¼ fresh parsley or cilantro, coarsely chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Preparation:
- Sautee the garlic and onion in the olive oil until the onion is translucent.
- Add the carrots and sautee for another two minutes.
- Add the tomato and chicken broths.
- Add the roasted tomatoes.
- Add salt and pepper, if desired.
- Let it boil for about 5 minutes.
- Add the fresh parsley or cilantro and let boil for another 2 minutes.
- Remove from heat.
- Serve in a medium sized bowl and drizzle some fresh cheese (Cotija or Parmesan) and eat with a nice crusty bread!
* for skinning the tomatoes, I boil some water in a pot, and drop each tomato for 20-30 seconds. Take the tomato out, rinse with cold water and proceed to peel with fingers or with a pearing knife.
