We were blessed with 3 bags of marked down tomatoes this week!
I washed, halved & lined them up on baking sheets
Drizzled them with olive oil, salt, pepper and plenty of garlic.
I roasted them in the oven at 375 for an hour.
The house smelled amazing!
After roasting, I poured the entire contents of the baking tray into my big soup pot,
added broth, fresh basil and balsamic vinegar
then used an immersion blender to blend to a hearty consistency.
We enjoyed some that night and froze a few bags for later use.
This is a recipe I made frequently when I lived in Uganda &
it always reminds me of those days.
Its such a fresh tasting soup!
I'd make it more but we don't often have a surplus of tomatoes in Alaska.
For those of you who do, here's the recipe
in PDF format, straight from my cooking journal.