mamaSue 09-26-99 4:08 PM
Red Onion and Roasted Cherry Tomato Soup
3 lb. cherry tomatoes
3 large garlic cloves, quartered
3 red onions, 2 finely sliced, 1 chopped
1 large handful of fresh basil leaves
Approximately 4 tablespoons olive oil
1 oz. butter
2 teaspoons balsamic vinegar
2 heaping teaspoons dark brown sugar
salt and freshly ground black pepper
11 fl. oz. boiling water
Preheat oven to 375ºF
Place cherry tomatoes into a shallow roasting pan, along with garlic cloves and chopped onion.
Scatter half a dozen basil leaves in tin and season with salt and pepper.
Coat well with 3/4 of olive oil and roast for approximately 50-60 minutes, until tomatoes are soft and beginning to brown.
Melt butter and gently fry remaining onions (sliced thin) until they are tender and caramelized.
After about 10 minutes, add balsamic vinegar and sugar to onions and cook for another 2 minutes.
Puree cooked tomatoes with a little water and pass through a fine sieve.
Add puree and any remaining water to onions and taste for seasoning.
Tear remaining basil leaves and stir into soup.
Reheat gently and serve garnished with basil leaves or flavored croutons of your choice.