Roasted Heirloom Tomato Soup with Smoked Paprika
Author: 
Serves: Serves 4
 
Ingredients
  • - 2 pounds mixed heirloom tomatoes, cored and halved horizontally
  • - 4 tablespoons extra virgin olive oil
  • - 1 onion, sliced into three pieces
  • - 4 cloves garlic, unpeeled
  • - ½ teaspoon smoked paprika
  • - ½ teaspoon salt
  • - 1 teaspoon sherry vinegar
Instructions
  1. Preheat oven to 400 degrees. Pour 2 tablespoons oil on a rimmed baking sheet and spread evenly across sheet. Place tomato halves, onions slices, and garlic in a single layer on baking sheet. Drizzle with 2 tablespoons olive oil. Bake for 20-30 minutes or until tomatoes skins begin to brown and onions are tender. Remove from oven. Allow to cool for 10 minutes. Once cool enough to handle, peel garlic cloves (or squeeze garlic out of skins) and place garlic in a blender. Add onions and tomatoes and any pan juices to the blender. Add smoked paprika, salt and sherry vinegar. Blend until completely smooth. Taste and season with additional salt and pepper if necessary. Serve hot.
Recipe by Holcomb Farm at https://holcombfarm.org/using-the-harvest-heirloom-tomatoes-and-cherry-tomatoes/