Early in the morning, toss into a roasting pan:
- chopped very ripe tomatoes and throw in any cherry sized ones whole
- one or two coarsely chopped onions
- splash of olive oil
- dash of oregano
- salt and pepper
Remove from oven and let cool.
Transfer to a glass jar or dish and store in the fridge.
When ready to serve puree the chilled ingredients in a blender with:
-a little sugar or maple syrup
-water or vegetable stock (I used water and it was still impressive) to thin it slightly
Serve with a dollop of Greek yogurt, a twist of ground pepper and a sprig of basil.
Note: I'm sure this would taste wonderful hot, but I've never made tomato soup because my children turn their noses up to it. Amanda just recently posted about a wonderful tomato/carrot soup that her kids miraculously love. I'll have to try her variation as soon as the temperature drops.
Thanks for your lovely September favorites! I'll have to add chilled roasted tomato soup to my faves. See you soon!