6-8 lbs. ripe tomatoes
½ cup olive oil
Sea salt
2 teaspoons sugar
1 head garlic
1 ½ cup crème fraiche

You will also need:
Large roasting pan
Food processor
Tasting spoons
Large soup tureen or individual soup dishes

Preheat the oven to 425oF.

Put the tomatoes into a roasting pan and rub them generously with olive oil. Season with salt, black pepper, and a little bit of sugar.

Cut the top off the garlic and rub off the loose layers of skin, keeping the head intact. Rub generously with olive oil. Place into the roasting pan along with the tomatoes. Roast for 45 minutes-1hour. At the end of this time, the tomatoes should have burst and the tops should be black.

Take them out of the oven and leave them to cool. Peel off all the skins and place half of the tomatoes and their juices in the food processor. Pull apart the roasted garlic cloves and squeeze lightly to release the garlic. Add half of the garlic to the tomatoes in the food processor. Process together until smooth and thick. Add half of the crème fraiche and continue to puree until smooth.  Check for salt and pepper and add, if needed. 

Pour into a soup tureen or individual serving dishes and repeat with the remaining ingredients. 

Serve either lukewarm or cold. This recipe is great served with toasted bread spread with roasted garlic.

Serves 6-8.

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