CHEF JEFF — ONE BYTE AT A TIME: Roasted Tomato and Basil Soup

This simple recipe is a natural for gardeners during the summer.

Roasted Tomato and Basil Soup

1¼ pounds cherry tomatoes, halved

2 garlic cloves, crushed

1 red onion, in large chunks

Sea salt, black pepper

Extra virgin olive oil

1 tablespoon balsamic vinegar

10 fresh basil leaves, torn

2 cups chicken or vegetable stock

Preheat oven to 325 degrees. Put tomatoes, garlic and onion in an overproof dish. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. Using clean hands, massage the ingredients for 5 minutes. Roast in the oven for 20 minutes.

Let tomatoes cool slightly, then place them in a large bowl with the fresh basil leaves. Let the basil infuse the tomatoes for about a minute.

Pour the chicken stock into a saucepan, stir in the tomatoes and place over low heat for 20 minutes. Serve with toasted baguette slices, topped with melted Parmesan cheese.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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