Lately, there hasn't been a lot of cooking in our kitchen. Our schedules are out of whack, its been busy, research day is looming large and making me anxious. Looking for some food for the soul, I pulled out the no-knead dough from the fridge and baked it, along with a roasted tomato soup.
Here's the soup recipe.
– Roast tomatoes with some olive oil and balsamic vinegar on a baking tray. I used a can of whole tomatoes, drained, some whole cherry tomatoes and a halved vine tomato, and baked them at 350 degrees for 50 minutes.
– In a soup pot, saute a red onion, a chopped celery rib and a carrot or two. Add garlic if you like. Let them soften.
– Add the tomatoes, tomato juice (from the can), salt, pepper, and a handful of fresh basil. Add as much water as you like.
– Once the soup is done, run a hand blender through it once or twice to mix it up.
Roasting really brings out the flavor in the tomatoes. This is the perfect soup..its easy, needs no special ingredients and has incredible flavor.
About the bread..the first thing that hit me was the smell of wine as soon as I removed the wrap..the yeast is obviously still working. The dough has been rising steadily in the fridge over the last week. The bread has a great crust, big, hole-y crumb and tastes good, but its not a sourdough.
p.s. Vox will not let me post the extra-large size pic. Why?