Zuppa di pomodoro e balsamico al forno

Oven Roasted Tomato Soup

When I made this soup for the first time every body thought I was absolutely mad, I was silly for trying such a thing. Who would cook a soup with oven roasted tomatoes drizzled with balsamic vinegar and a little brown sugar, but the end result was something special. Still to this date it is one of the best creations of my cooking career.

Ingredients

Plenty vine ripened tomatoes cut in half to fill a roasting tray

2 garlic cloves

Lots of Basil leaves

½ a cup of aged balsamic vinegar

½ a cup of extra virgin olive oil

1 bunch of leeks cut in half lengthwise and diced small

60gr of butter

3 large potatoes

3 large carrots

2 tins of Italian diced tomatoes

4 zucchini grated

2 cups of parmesan (optional)

Garlic and herb crostini

Fresh ricotta

Method

Place the halved tomatoes on a roasting tray and drizzle with the brown sugar, balsamic vinegar, and extra virgin olive oil, garlic cloves. Roast the tomatoes in a hot preheated oven for about 15 minutes, checking every now and then for readiness. The tomatoes are ready when they are aromatic and soft. While the tomatoes are roasting place a little extra virgin olive oil and butter in a large saucepan. Add the leeks and basil leaves. Sauté until the leeks are soft and golden in colour, add the potatoes and the carrots and cook for 5 minutesor so, add the Italian diced tomatoes and the roasted tomatoes with all the juices and garlic cloves and add enough water to cover. Bring to a gentle boil, turn the heat down and simmer for a further 15 minutes. Season with freshly ground pepper and salt, puree until dense and creamy

For The zucchini

Grate the zucchini on the larger grater and fry in lots of hot vegetable oil, drain on a plate lined with kitchen paper and put aside.

For The garlic and herb crostini

Cut a baguette in thick slices on an angle and rub with garlic, drizzle with extra virgin olive oil and oregano. Toast in the oven for a few minutes.

Method

Serve the soup with some of the zucchini, three crostini and a spoon full of ricotta.

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