This will be the easiest thing you’ve ever done with your tomatoes!
Simply wash the tomatoes off, pull off the stems and then place them face down (stem side) on a lipped cookie sheet. I use about 1 onion per tray and a couple gloves of smashed garlic…no need to peel.
Put the trays in a 200-250° F oven for 8-12 hours and walk away!!!
That’s the best part….getting to forget about them….but trust me, you really won’t because your house will be filled with that roasting aroma and it will drive you nuts!!!
When they’re done roasting you can pour them through a mess strainer placed OVER a bowl. That’s a very important step!!!!If you don’t…then kiss your tomato soup good bye!
Push the tomatoes back and forth through the stainer until you’re left with the onions, garlic, seeds, etc.
Note: since roasting takes all day and then it’s bed time, I pop mine in a VERY large 12 qt container and put them in the fridge until I can get to them the following day. You don’t really even need to pull the skins off. You can strain them off, but if you want you can pull them.
Collect the juice and scrape the bottom of the strainer. I have one of those expensive tomato strainers but by the time I assemble it, clean it and the walls I’m done with this method.
I saw Jamie Oliver do it this way and could of kicked myself for spending the money on the expensive tool. Most of the time, we don’t need them.
I had 12 qts of roasted tomatoes and this what’s left after straining half of them. Not much to throw in the compost!
If you’ve used really watery tomatoes you might need to cook it down. But from the meaty heirlooms and paste tomatoes I used, it turned out perfectly.
Of course you can season as you like. I just used salt & pepper. But throwing in some basil or oregano leaves while roasting will give you some fabulous soup!
I got 6 pints from 2 large trays of tomatoes. You can can your soup or freeze it. If canning I’d recommend adding citric acid to make sure you raise that acid level up. But these heirlooms that I had have enough acid in them alone…they nearly burn my lips off with that great tomato acid taste! Never-the-less, I’d still use the citric acid to can. I froze mine since I had the room.
I’ve linked up today with Traditional Tuesdays and Real Food Forager for this post! (I’ve removed the link to Real Food Forager because they were hacked and I don’t want you to get a virus)
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Hi Linda! No you don’t need to add water! Just strain the tomatoes and there’s plenty of juice as is. I’m enjoying it as tomato juice it’s just so refreshing and sweet!
So you just add water to the roasted tomatoes to make the soup? About how much of the tomatoes and water did you use? Thanks for all of your help!
I do something similar but also add home made croutons and freshly grated cheese to the soup…wonderful enough for company!
Thanks Jill, I joined in on your fun! You site is new to me but not anymore!!!
Wow! This looks great! I would love for you to share it at my new real food carnival:
http://realfoodforager.com/2011/08/fat-tuesday/
@RealFoodForager.com
Hi M&M, good to hear from you! Your garden is amazing this year…mine is amazingly full of weeds. I have tomato blight and got my tomatoes from a good friend. We never know what life is going to dish up, do we?
Hi Denise, sorry for your suffering. My Life After Lyme post has most if not all of what I did to heal. I was never on ABX though….so you won’t get the same response. In my opinion and others, ABX will make it just a bit harder and longer to heal since this is a pleomorphic bacteria, meaning it has more than one life form and goes into cyst form to hide from the ABX. Best to you. It’s a marathon. So take it easy and don’t forget to detox. http://butterfliesandbumblebees.org/?p=940
Hello, I was looking for ways to heal lyme and came across your website.Do you have a quick link to ways that have helped you? I’ve been on antibiotics for 5 yrs. somethings are better but others are not. If you can recommend what has helped you I would be grateful. I still have 6 children at home and would like to get better for them. Thank you, Denise
Your soup sounds divine and so does that salsa from your previous post. Looks like you are in tomato heaven this year. We have never tried tomato soup from oven roasted tomatoes before, I look forward to trying this sometime.