Roasted Tomato Bisque Jeff Mauro Recipe 435

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes.
• Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes.
• Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.

Steps:

• Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
• Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
• Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.

Steps:

• Preheat the oven to 400 degrees F.
• Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
• In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.
• Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
• Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
• Top with torn basil leaves and serve warm.

Steps:

• Preheat oven to 400°F. In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots and toss to coat. Season the vegetables with salt and pepper. Place vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes. Heat a soup pot over med-heat. Add butter and cook until foaming. Add crushed red pepper and garlic and sauté 1 minute. Add tomato paste and cook 1-2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1-2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer 15 minutes. Add heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.