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Classic cold weather comfort food.


tuscan tomato soup

5 pounds tomatoes

1/2 cup olive oil, plus more for drizzling

1 onion, diced

4 garlic cloves, crushed

pinch of crushed red pepper


1 cup basil leaves, sliced

Ricotta cheese for serving

Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ice water to cool.

Peel and halve the tomatoes crosswise. Coarsely chop tomatoes. Wipe out the pot, and heat the 1/2 cup of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and season with salt. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.

Stir in the basil leaves. Spoon soup into bowls, drizzle lightly with olive oil, top with a dollop of ricotta and serve right away.


Recipe adapted from Food & Wine, September 2007