Roasted Plum Tomato Soup
This is good to serve on a cold day, with crusty bread………..
2 T olive oil
1/2 c. finley diced onion
1/2 c. finely diced turnip
1/2 c. finely diced carrot
2 t. mince garlic
4 c. veg. or chicken stock or canned broth
1.4 c. tomato paste
3 c roasted plum tomatoes with cooking juices
1/4 c. chop fresh basil leaves
1/4 c. chop fresh parsley
Heat oil in lg. saucepan over med. heat, saute onion, turnip,carrot & garlic till soft. Stir in stock/broth, tomato paste and tomatoes with jusices, cover bring to boil, reduce heat, simmer 30 min. Stir in basil and parsley, serve in soup bowls.
To Roast Tomatoes:
Pre-heat oven to 325*F. Cut 24 lg. ripe plum tomatoes in half, crosswise. Place on lg. roasting pan, drizzle with 2 T. olive oil, sprinkle 1 T. chop basil & 1 T. oregano. Roast for 45 min., let cool remove skins and cores, & coarsely chop flesh.

















