Fresh tomotoes are like precious jewels found at the end of summer when all else is wilting away.
Growing up on home-grown tomatoes have ruined me, or should I say, opened my eyes to the real taste of tomatoes. When I can not get tomatoes from my mom’s garden, I buy organic from the farmers market. I find that the “other” tomatoes don’t even taste like tomatoes; usually they taste somewhere between a sponge and an unripe watermelon (never thought of it that way did ya?).
Well, with a bundle of home-grown tomatoes from the last batch of the season, and a brisk evening breezing blowing through the house, I decided it was time to whip up one of my favorite soups, Roasted Tomato Soup and a side of Rosemary Cheddar Crackers.
Start with fresh ingredients….
…a bit of time…
…and bam! You can’t mess it up! Delicious, heart warming soup.
Now for the yummy homemade crackers.
(soup and cracker recipe below)
I started with Erica’s Almond Saltine Cracker recipe from a SCD (Specific Carbohydrate Diet) blog, Comfy Belly, a good starter recipe to add other ingredients.
Here is my version….
Perfect for dipping in your soup.
- 2 cups of blanched ground almond flour
- 1/4 teaspoon of sea salt (almond flour tastes naturally salty to me, so I don’t add much salt)
- 1 large egg
- 1 tablespoon of olive oil (or butter)
- 1/4 cup fresh, chopped rosemary
- 1/2 cup grated organic cheddar cheese
- Preheat oven to 350 degrees F.
- Combine the flour and salt in a bowl and blend well.
- Add the rosemary and cheese.
- Then add the egg and oil, and blend and shape the mixture into two balls of dough.
- Place each dough ball on a non-stick baking mat, then place a piece of parchment paper (or other non-stick mat) over the ball and roll the dough into a thin layer.
- Score the crackers with a pizza cutter and sprinkle extra sea salt lightly across the cracker sheet.
- Bake for about 15 minutes, or until they start to lightly brown.
- Cool for about 15 minutes and break apart into crackers. Store in a sealed container.
Roasted Tomato Soup
2 lb organic Roma tomatoes
5 cloves garlic, unpeeled
5 tablespoons olive oil
1 teaspoon dried basil or italian seasoning
1 onion, finely chopped
1/4 teaspoon chili powder
2 tablespoons balsamic vinegar
2 teaspoons honey
4 cups organic vegetable stock, low sodium
1/4 cup chapped flat-leaf parsley, to serve
1. Preheat the oven to 400 degrees. Halve the tomatoes and lay cut-side up in a baking tray with the garlic. Drizzle the olive oil and dried basil on top on the tomatoes. Roast for 30 minutes. Take the garlic out after 20 minutes if it is drying out.
2. Heat the extra oil in a heavy-based pan. Add the onion and chili powder, cook, covered for 10 minutes over medium heat, stirring frequently.
3. Chop the tomatoes and squeeze the garlic pulp from their skins. (You can throw the tomatoes and garlic to your food processor or vitamin to make a smoother soup.) Add to the pan along with the vinegar and honey. Cook, stirring together for 1 minute. Add the stock. Bring to a simmer, stirring occasionally for 5 minutes. Season to taste and add parsley.
Prep time: 20 min
Total cooking time: 1 hr 19 min