![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/018.jpg)
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper.
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/012.jpg)
Roast for 25 to 30 minutes, or until the tomatoes are soft.
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/014.jpg)
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/016.jpg)
Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/019.jpg)
Serves 4
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