Serves 6
8 pounds yellow heirloom tomatoes, halved
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 to 2 cups prepared vegetable stock, as needed
Pesto
1/4 cup coarsely chopped fresh basil
1 tablespoon extra virgin olive oil
Pinch of sea salt
2 teaspoons cold water
Squeeze of fresh lemon juice
Preheat oven to 425 F.
Gently squeeze the halved tomatoes in your hand to remove excess seeds. Place the tomatoes in a bowl and toss with the olive oil and salt. Arrange the tomatoes, cut side down, in a single layer on rimmed sheet pans. Roast for 20 to 30 minutes, until the skins are just browning and the juices are bubbling. Remove from the oven, cool and lift off the skins.
In batches, add the tomatoes with their juice to a blender and puree until smooth. Pour the blended tomatoes through a strainer into a clean pot. Use the back of a wooden spoon to push the liquid through the strainer and discard any remaining skins.
The roasted tomatoes give off so much juice that the puree should not be too thick. If it is, add the stock 1/2 cup at a time to achieve the desired consistency.
To make the pesto, process the basil in a food processor while drizzling in the olive oil. Add a pinch of salt to the water. Taste and add a squeeze of lemon juice.
Reheat the soup slowly over medium-low heat. Serve in a boldly colored soup bowl with a dollop of the pesto. This soup can be eaten at room temperature, chilled or warmed.
Note: Some tomatoes are juicier than others. You may need to drain the tomato juice into a bowl during the roasting process.
Rebecca Katz, “One Bite at a Time”
