Yield: ~ 3 quarts
Time: ~ 90 minutes
INGREDIENTS
14 roma tomatoes, halved or quartered
1 onion, diced
3 cloves garlic, crushed
1/4 cup extra-virgin olive oil
2 bay leaves
1 cup veggie stock
1 cup Brown Ale or Smoked Porter
4 sprigs thyme, leaves only
2 pints heavy whipping cream
Kosher salt and freshly ground black pepper
1 tsp crushed dried chilies to taste, for some KICK
Garnish:
2 basil leaves, chiffonade
Creme Fraiche
Grilled bread crouton
Grilled cheese crouton
DIRECTIONS
There's no reason to cut these veggies perfectly, it's all going to get pureed.
-Reserve 2 tbsp of olive oil for garnish.
-Halve tomatoes and toss in olive oil with onions, bay leaves, garlic, thyme, chilies, salt and pepper. Roast on a baking sheet @ ~ 400 F until cooked and beginning to brown and caramelize, 30 - 40 minutes.
-Smoke Option: Roast tomatoes in a Kamado or other wood/charcoal cooker with your choice of wood, I usually use oak or apple, sometimes both. Same deal; roast/smoke @ 400 F until beginning to brown and caramelize, 30 - 40 minutes. Longer for more smoke / char as desired.
-Remove and discard bay leaves. Add roasted veggies to pot with cream, beer and stock. Bring to a simmer for 15 minutes. Puree. Season to taste if necessary. Cut with more stock to loosen if too thick. Serve with garnish of olive oil, basil, crouton of choice and or creme fraiche
A good puree should be silky smooth so strain through a sieve as needed. Blend only for a more rustic presentation.
Grilled cheese... Bacon...
