Future Roots Locally Grown Guide - Catalog - Page 77
SEASONAL RECIPES
TOMATO BISQUE
INGREDIENTS: (SERVES 6-8)
1/4 cup butter
2 Tbl. minced garlic
1 large yellow onion diced
2 cups roasted cherry tomatoes
3 cups diced tomatoes
1 can fire roasted tomatoes
1/4 cup tomato paste
4-6 cups chicken or vegetable stock
1 cup heavy cream
1 Tbl. red pepper flakes
2 bay leaves
2 tsp. smoked paprika
1 tsp. chopped fresh tyme
1 tsp. chopped fresh rosemary
Salt and pepper to taste
DIRECTIONS:
Preheat the oven to 450°F. Place whole
cherry tomatoes on a half sheet pan
with a drizzle of oil, salt and pepper, red
pepper flakes, and a pinch of chopped
rosemary. Roast in the oven for 30-40
min or until tomatoes have blistered and
softened. While cherry tomatoes roast
in the oven dice the onions and sauté in
butter or olive oil in a thick bottomed pot over medium heat stirring regularly until onions are
translucent. Add in minced garlic and continue cooking for 2-3 minutes. Deglaze pot with 1/4
cup white wine and allow alcohol to cook off for 3 minutes. Add diced tomatoes, canned tomatoes, paprika, remaining rosemary, remaining pepper flakes, thyme, salt and pepper. Cook for
3 minutes or until tomatoes are slightly softened. Add stock and cherry tomatoes, bring to a
boil and reduce heat allowing liquid to simmer for 20-30 min. Remove from heat and blend until
smooth using an immersion blender. Return to stove top, add in cream and tomato paste stirring
well until tomato paste is well incorporated. Season with salt and pepper. Serve immediately with
fresh basil, and grated parmesan cheese. Store the cooled leftovers in an airtight container in the
refrigerator for up to 6 days or freeze until next use.
Sources: King’s Crown Organics, Whaterwheel Gardens Cherry Tomatoes, Wood River Farmers Market,
Purple Sage Farms, Kasota Hydroponics, Cloverleaf Creamery, Mountain Valley Farmstead
To try Lyndsey’s favorite summer and winter seasonal
recipes, visit locallygrownguide.org/whats-fresh/
locallygrownguide.org 75
