Roasted Tomato Soup

This fresh tomato recipe is so versatile! Can be enjoyed as a soup, toppping on other veggies or as is!

Ingredients

4.5 pounds of tomatoes

Olive oil

Salt and pepper to taste

2-3 cloves of garlic

Directions

Core tomatoes and place upside down in a deep square baking dish. Chop your garlic cloves and place in amongst the tomatoes. Generously cover tomatoes and garlic with olive oil, salt and pepper to taste. Slow roast in the oven at 300 degrees for 2 hours. After the two hours, you can enjoy the tomatoes by themselves as a roasted tomato, or you can also pop it into a blender to make a roasted tomato soup. Simply blend until you reach your desired texture. You can also enjoy this as a topping on other steamed or baked veggie such as potatoes. So many ways to enjoy this simple, yet delicious, recipe!

Thanks Wendy for the recipe and inspiration!