Ross in Ventura
is One Chatty Farker
- Joined
- May 16, 2008
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- Ventura, California
I started with Kim Youngblood aka vidalia1 recipe for Fire Roasted Tomato and Garlic Soup so that is the bases for this recipe that I altered for this recipe. Thanks Kim
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=807967&catid=1
Started out with 2.12.9 lb. of Heirloom Beefsteak tomatoes.
Put some Cherry wood in for the smoke.
4 Tomatoes cut in half, 2 Sweet Onions, and 8 Cloves of Garlic.
Dome temp. @ 275*
Cut the onions in half.
Pulled the onions and garlic @ :30 min.
Pulled the tomatoes @ 1 hr.
The Elect. went off so could not use emersion blender so I pealed the tomatoes, cut up the onions and garlic, carrots, and celery and into the pot with a quart of chicken broth and spices. 1tb fresh basil, 1tb fresh oregano, and 5 sprigs of thyme simmered for an hour with the lid off.
Cooked for another hour with the lid on
Added the Whipping Cream and Butter. This is going to be wonderful tomorrow
Thanks for looking
Ross
http://grillingandsmoking.blogspot.com/
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=807967&catid=1
Started out with 2.12.9 lb. of Heirloom Beefsteak tomatoes.
Put some Cherry wood in for the smoke.
4 Tomatoes cut in half, 2 Sweet Onions, and 8 Cloves of Garlic.
Dome temp. @ 275*
Cut the onions in half.
Pulled the onions and garlic @ :30 min.
Pulled the tomatoes @ 1 hr.
The Elect. went off so could not use emersion blender so I pealed the tomatoes, cut up the onions and garlic, carrots, and celery and into the pot with a quart of chicken broth and spices. 1tb fresh basil, 1tb fresh oregano, and 5 sprigs of thyme simmered for an hour with the lid off.
Cooked for another hour with the lid on
Added the Whipping Cream and Butter. This is going to be wonderful tomorrow
Thanks for looking
Ross
http://grillingandsmoking.blogspot.com/
