prep time
10 min
cook time
60 min
serves
4
difficulty
Easy
Ingredients
- 2 lbs roma or plum tomatoes, halved
- 1 whole head garlic, top sliced off
- 1 medium yellow onion, quartered
- 3 tbsp olive oil
- 2 cups chicken or vegetable stock
- ¼ cup heavy cream
- salt, pepper, fresh thyme
Method
- 01 Preheat oven to 400°F (200°C). Arrange tomatoes cut-side up on a sheet pan with the onion quarters and garlic head. Drizzle with olive oil, season with salt and pepper, scatter thyme.
Preheat oven to 400°F (200°C). Arrange tomatoes cut-side up on a sheet pan with the onion quarters and garlic head. Drizzle with olive oil, season with salt and pepper, scatter thyme.
- 02 Roast 45–55 minutes until tomatoes are collapsed, caramelized at the edges, and the garlic is completely soft.
Roast 45–55 minutes until tomatoes are collapsed, caramelized at the edges, and the garlic is completely soft.
- 03 Squeeze roasted garlic cloves out of their skins directly into a blender. Add tomatoes, onion, and all the pan juices.
Squeeze roasted garlic cloves out of their skins directly into a blender. Add tomatoes, onion, and all the pan juices.
- 04 Add stock. Blend until smooth. Taste and adjust salt.
Add stock. Blend until smooth. Taste and adjust salt.
- 05 Pour into a pot over medium heat. Stir in cream. Heat through without boiling. Serve with bread.
Pour into a pot over medium heat. Stir in cream. Heat through without boiling. Serve with bread.
Notes
- ✦ The longer the tomatoes roast, the sweeter and more concentrated the flavor. Don’t pull them early.
The longer the tomatoes roast, the sweeter and more concentrated the flavor. Don’t pull them early.
- ✦ If you don’t have cream, a tablespoon of butter stirred in at the end does something similar.
If you don’t have cream, a tablespoon of butter stirred in at the end does something similar.