Roasted Tomato Soup
- 4 pounds Roma Tomatoes
- 1 bulb of peeled garlic
- 1/3 cup French Pantry Sweet Basil Olive Oil blend
- 4 teaspoons (approx.) Sel Gris Salt or Garlic Salt Flakes
- 2-3 Tablespoons Rosemary Basil Thyme Herb Blend
- Garlic Salt Flakes as desired to taste
Preheat oven to 425 degrees F.
Cut the Roma tomatoes in half lengthwise. Place the tomatoes, meat side down, in the Deep Flexiflat or Grande Flexiflat (that are both sitting on a perforated baking sheet). Sprinkle individual garlic cloves around and between tomatoes, drizzle olive oil over the tomatoes. Sprinkle the salt over the entire tomato dish and roast for 10-15 minutes (the skins will be slightly browned).
When the tomatoes have cooled, pour the contents of the mold in a blender or food processor and puree. Cook over medium heat to warm and add the rosemary, basil, thyme herb blend at this point. You can also add a carrot to sweeten the sauce if desired, but only leave in your sauce for about 10 minutes and then remove. Taste and add salt and pepper as needed.