Hot or Cold Roasted Tomato Soup


3 pounds
Roma tomatoes (cut in half lengthwise)
1⁄4 cup
olive oil
6 cloves
garlic (or more to taste, unpeeled)
1⁄4 cup
chopped fresh basil
salt and pepper (to taste)
2 1⁄4 teaspoons
balsamic vinegar


Preheat the oven to 375 degrees. Place the tomato halves cut side up on a baking sheet along with the garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour. Watch to see that the garlic does not burn; remove it once it is browned. Snip off the ends of the roasted garlic cloves and squeeze the roasted garlic into the bowl of a food processor or blender. Add the entire contents of the baking sheet and the remaining ingredients. Process until smooth. Serve hot or cold as desired.

IMPORTANT! Always use great caution when pureeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full and cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if still hot and certainly making a mess of your kitchen.