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Benjamin W. Herila


Roasted Tomato Basil

Makes about 9 servings.


56 oz. canned whole tomatoes
6-8 garlic cloves
2 oz. fresh basil
6 C. vegetable or chicken stock
1/2 C. extra virgin olive oil


Mince the garlic.

Reserve the juices from the tomatoes in the cans and roast the tomatoes under the broiler until you get bits of browned/blackened tomato. Deglaze all of this into a large soup pot in which you've sauteed the garlic. Add the basil, stock, and salt/pepper to taste, and simmer for 20 minutes. 

Set aside about 3 C. of the soup in a pot. Using an immersion blender, slowly emulsify the olive oil into the reserved soup, which will thicken and slightly lighten in color. Blend this mixture back into the pot of soup until it reaches the desired consistency. Season again as needed.

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