This is the end of the season for heirloom tomatoes, I will miss them dearly! I grew up with Jersey tomatoes and found that heirloom tomatoes are equal in flavor with the Jersey tomato. Heirloom tomatoes are found at local Farmers Markets and some times at local stores! When preparing the soup I try to save some of the seeds and plant them next spring!
The heirloom variety has a rich deep tomato flavor that becomes more robust with the roasting process. This soup is very easy to create and takes little time.
Parmesan Bread Sticks
1 sheet Puff Pastry
1/2 cup Parmesan cheese
Slightly defrost the puff pastry and place it on a cutting board. Mix the egg with a fork and then brush the top of the pastry. Sprinkle with Parmesan cheese.
With a sharp knife cut 1/4 inch strips. Take the strips by the ends and give them twist. Place the pastry on a baking sheet with parchment paper and press the ends
to keep the pastry from unraveling. Bake 350 for 10-15 minutes or until golden brown. Cool on a rack or serve warm.
You can use what ever ingredients you like such as adding fresh chopped Rosemary, red pepper flakes or Asiago cheese with black pepper.
Roasted Heirloom Tomato Soup
4 lbs of different varieties of heirloom tomatoes
2 bunches scallions or green onion
1 cup basil leaves
3/4 cup extra virgin olive oil
4 cloves of garlic, sliced thin
2 bay leaves
Kosher salt and freshly ground black pepper
Place the ingredients in a cast iron skillet or roasting pan. Drizzle the oil over the ingredients and season lightly with salt and pepper. Place the skillet in a 350
degree oven for 15-25 minutes. Try not to get to much color on the tomatoes because the soup may turn brown. slightly cool the ingredients and then place in a blender to puree. Strain the soup to remove and seeds or skin then adjust the flavor with salt and pepper if needed.