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Roasted Tomato Cream » Simple and Healthy Recipe! ✅

I decided to create a tomato cream, taking inspiration from two food recipes52. I wanted to use Oui, the chef’s technique (from their Roasted Pepper Corn Cilantro Soup) of roasted vegetables to create the base of a soup. And I was trying to riff on Tomato Bisque from The Weary Epicurean. In its bisque, The Weary Epicurean asks you to brown halved tomatoes in a skillet before dousing them with butter and cream.

For my version I roasted the tomatoes with a few cloves of garlic, then mashed the roasted tomato pulp with cream and single cream. (Make sure you mash the tomatoes well, to get a fine pulp, not chopped). And then, since I couldn’t help myself, I made some rosemary and thyme oil to sprinkle on top. -Amanda Hesser

ingredients
  • 8 pounds beefsteak tomatoes, cored and quartered

  • 6 cloves of garlic

  • 1/4 cup olive oil, plus more for the tomatoes

  • Salt

  • 1 sprig of rosemary

  • 3 sprigs of thyme

  • 1/2 cup whipped cream, plus more if desired

  • sugar, if needed

  • coarse ground black pepper

  • 4 thick slices of country bread, toasted and brushed with olive oil, to serve

Indications
  1. Heat oven to 375 degrees and line two rimmed pans with foil. Arrange tomatoes cut side up on baking sheets. Add the garlic cloves (with the skin). Drizzle with olive oil and season with salt. Grill until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

  2. Add ¼ cup of olive oil, rosemary and thyme to a small saucepan and place over low heat. Let it heat until you start to smell the herbs, about 10 minutes. Remove from heat and let cool.

  3. Peel the tomatoes and add the pulp and juices to a saucepan. Squeeze the garlic out of its skin and add it to the pan. Put the skillet over medium heat and start mashing the tomatoes with a potato masher until they are pulpy, but not chunky (if you prefer to use a food processor, go ahead, just make sure it’s pulpy). When the mixture is hot but not boiling, add the cream. Season to taste with salt. Add a pinch of sugar if necessary. Pour into bowls and season with pepper. Drizzle some herb oil over the soup. Pass the toast to the table.

Before starting Food52 with Merrill, he was a food writer and editor for the New York Times. He has written several books, including “Cooking for Mr. Latte” and “The Essential New York Times Cookbook.” I played myself in “Julie & Julia.” I hope you didn’t blink or miss the scene! I live in Brooklyn with my husband Tad and twins Walker and Addison.

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