Tomato and Carmelized Onion Bisque by Barbara
The backyard tomato plants eventually ripened, all at once it seemed.
I gave some to my friend Amy, whose late mother-in-law, Kathy, inspired me to plant the volunteers from last year's plants in her memory and her husband, Steve, who also passed away.
Kathy and Steve were good friends from my days over 25 years ago when we were starting up the Seneca Earthworks farmer's market in Watkins Glen. They were retired teachers who sold organic potions, fresh herbs, maple syrup and her focaccia which she would make every week to bring to the market. These were early days for both of us learning how to run a craft business. They were Sugar Hill Farm and I was Two Sisters Studio jewelry in collaboration with my sister, Christine.
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| "Kathy" is on the left. "Steve" is on the right. |
I named one bush Kathy and the other one Steve. Kathy was the prolific producer even though Steve was in a sunnier location.
I was pleased with the tomato crop. It took a long time to ripen. Lots of waiting and watering.
So, now it was time to make a soup. I bought a nice bunch of basil. Love basil with tomato soup. 
I have made a lot of tomato soups over the years, but this time, I decided to carmelize an onion as the base while I roasted the tomatoes with cloves of garlic. Then I added the roasted garlic which is now soft and lost its bitterness, along with the roasted tomatoes, to the pot and covered them with chicken stock and lots of basil. Simmered for half hour then whizzed with a hand blender. Added about 1/4 to 1/3 cup of half'n'half to smooth it out.
---Barbara
Tomato and Carmelized Onion Bisque
Serves 2
4 cups cherry tomatoes, washed
4-6 large cloves of garlic, papers removed
1 large onion, cut into crescents
olive oil
salt
4 cups chicken stock
1/2 cup of basil leaves, cut into chiffonade ribbons
1/4 to 1/3 cup of half'n'half
Grated Parmesan for garnish
Preheat the oven to 350 degrees.
On a baking sheet with a rim, drizzle it with olive oil and sprinkle it with lots of salt. Spread out the tomatoes in one even layer. Add more olive oil and salt. Toss together. Add the garlic cloves.
Roast for 25-30 until the tomatoes burst and the edges start to brown.
Meanwhile, in a heavy enamel pot, add the chopped onion with a little olive oil, stir until coated, cover and cook on low heat, stirring every so often, while the tomatoes roast.
You will have a pot of deep chestnut-colored, caramelized onions.
Add the tomatoes, squeeze the garlic out of its papers, and the juices from the pan to the pot.
Add 4 cups of chicken stock. Scrape up any browned bits from the bottom of the pot. They will add flavor from the carmelized onions.
Add the ribbons of basil.
Cover and cook on low heat for about 30 minutes, until the flavors mingle.
Whiz with a hand blender until completely smooth.
Add 1/4 to 1/2 cup half'n'half to thin it out and make it creamy.
Ladle into large dinner bowls.
Serve with shredded Parmesan and a slice of cornbread.
B