Roasted tomato soup with ricotta, an easy but amazing recipe, I'm sure you wil like and re-do it often. Today's recipe is a little’ like September weather, suspended between the Sun's rays while still warm and the beginning of that wet and cold wind that projects us in the autumn and its marvelous colors. So, This dish is made with the last tomato, reddish summer symbol, and is a warm soup, to meet the first cold. Tomatoes, seasoned with salt, sugar and herbs, they are cooked in the oven, then peeled and (by hand) get shredded.
Sautéed in garlic, oil, shallots, little celery and cooked briefly with a little’ vegetable stock, become a soup taste pleasantly balanced between sweet and acid. I garnish the soup with breadcrumbs, fresh chives, oregano and fresh ricotta, so creamy. A vegetarian dish (vegan without ricotta) really light, perfect for people who care about their weight ’ without sacrificing taste. Who knows that it doesn't become one of your favorite soups. Is, to use the last tomato, have a look at all my RECIPES WITH TOMATOES, both warm or hot. Have a good day.
one kilogram of tomatoes
a pinch of cayenne pepper (Optional)
vegetable broth, to taste
a coast small celery
a clove of garlic
Basil, Marjoram or thyme
dried oregano, to taste
extra virgin olive oil, to taste
salt and pepper, to taste
sugar, to taste
4 slices of homemade bread
150 grams of ricotta cheese
To prepare the soup of roasted tomatoes and ricotta cheese, preheat oven at 180 degrees. Line a baking sheet with parchment paper; drizzle with a little extra virgin olive oil. Wash the tomatoes, remove the stems and cut them in half. Arrange the tomatoes on baking paper, season with salt, a little sugar, a drizzle of olive oil and herbs. Bake for 40-45 minutes, until the tomatoes will not be lightly wilted. Allow to cool.
Once the tomatoes will be cool, Peel them with his hands and divide them into fillets.
Finely chop the garlic, celery, the shallot and (If you like) the chili. Brown them in a pan with a drizzle of extra virgin olive oil, then add the tomato and vegetable stock to cover. Bring to a boil and adjust the salt. Cook for 15 minutes and, If necessary, add a little more broth to get the desired density. Add a pinch of oregano.
Finely chop the chives, dice the bread and toast it in a hot pan (even with a drizzle of extra virgin olive oil if you want it more tasty). Combine ricotta with a spoon until you get a creamy consistency.
Pour the roasted tomato soup in individual bowls, drizzle with a little extra virgin olive oil, season with a little fresh ground black pepper and oregano, finish the dish with a dollop of ricotta cheese, with fresh chopped chives and bread croutons. Bon appétit!
MATCHING: Metiusco, Salento Rosé Igp, Vintage 2016, produced by the winery P. A wine that manages to pair well with this recipe with tomatoes. Smells like cherry and black cherry with a pleasant fruity and slightly bitter aftertaste.