Yesterday I found myself at Prairie Fruits Farm, sayin’ hey to the goats and checkin’ out what produce Blue Moon Farm had to offer. For those of you who live in Champaign/Urbana, Prairie Fruits Farm has a “Sale on the Farm” every Tuesday from 3-7pm. They also have some amazing Sorbetto made with locally grown fruits. Mmmm….but I digress. Anyway, I picked up some delicious looking heirloom tomatoes. What to do? Why, how about some soup?! I found this to be quite tasty both hot and cold.
2 large (or 3 medium) heirloom tomatoes, cored and quartered
1 pint heirloom cherry tomatoes, left whole
1 medium yellow onion, sliced
5 large cloves of garlic, peeled and left whole
1/2 cup or so of extra virgin olive oil
Plenty of sea salt
Freshly ground black pepper to taste
3 quarts water (or vegetable stock…preferably homemade)
5 large sage leaves, finely chopped
Preheat the oven to 450 degrees F.
Place the tomatoes, onion and garlic on a rimmed baking sheet. Cover with the olive oil and season with salt and pepper. Toss to coat everything evenly. Stick ‘em in the oven for about 30 minutes or so, until the onions are caramelized, but not burnt.
*Note: At this point, you can save a few of the roasted whole cherry tomatoes for garnish if you would like. Set them aside.
Transfer the tomatoes, onions and garlic to a stock pot and add in the water (or vegetable stock,) and sage. Bring to a boil, then reduce the heat to simmer for about 45 minutes.
I used an immersion blender, but you can also use a regular blender to blend the soup into a smooth consistency. If using a regular blender, you’ll probably need to do this in batches.
Season with more salt and pepper.
Garnish with fried sage leaves and a few roasted whole cherry tomatoes.