Philips Avent 3-in-1 Electric Steam Sterilizer

Difficulty: Very easy
Preparation Time: 2 hrs. 25 min
Represent Time: 25 min
Serves: 4

Ingredients:

• 8 Roma tomatoes, cut in half lengthwise
• 1/2 onion, chopped
• Two tablespoons olive oil, divided
• Two cups of chicken or vegetable stock
• Kosher salt and freshly ground black pepper
• Two teaspoons dried herbs de Provence
• 1/2 cup plus 1 tablespoon water, divided
• Two cloves garlic, minced
• Sour cream or olive oil, for garnish, (optional)

Method:
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, pitch the tomatoes with one tablespoon olive oil, salt, and pepper. Put the tomatoes, cut side down, on the prepared baking sheet and shower one tablespoon water over the tomatoes. Bake in the oven for one hour.

Remove from the oven. Carefully peel off the skins and remove. Flip the tomatoes over so there cut side up, and put back in the oven until the tomatoes are withered yet not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and let to cool marginally.

For now, in a medium saucepan, cook the onion in the remaining one tablespoon olive oil over low heat till very soft, 10 to 12 minutes. Put the garlic and herbs de Provence and cook up until perfumed, additional 1 to 2 minutes. Include the stock and remaining 1/2 cup water and carry to a stew. Stew 15 minutes. Cool slightly.

In a blender, puree the tomatoes (with a few cooking liquids on the baking sheet) and the stock blend until extremely smooth. You might want to work in batches. Strain through a fine sifter if an exceptionally smooth texture is sought.

Empty the soup once again into the saucepan, season with salt and pepper, and heat moderately. To serve, ladle into mug or bowls and top with either a twirl of olive oil or somewhat sour cream if wanted.

Nutritional Information:
Calories 109; Sugars 4 g; Protein 4 g;
Carbohydrate 8g; Fat 8g; Saturates 4 g