I found some amazing heirloom tomatoes at Whole Foods a couple of days ago and turned them into a soup for a party I catered yesterday. Everyone LOVED it and someone asked me for the recipe so here it is...
I took about 4 pounds of tomatoes, cored and quartered them, tossed them with about 1/4 cup each of Extra Virgin Olive Oil and Balsamic vinegar, a handful of whole, peeled garlic cloves, salt and freshly cracked pepper, put them on a non-reactive sheet pan and roasted them in a 500 degree oven for about 30 minutes. I was looking for some good, roasty, dark color on them which wasn't happening as much as I wanted so I turned on the broiler for a few minutes till I got the effect I was looking for. Then I took half a large onion, chopped it fine and sauted it in 1/4 cup of Extra Virgin Olive Oil till it was soft, added the tomatoes, a couple of cups of water and simmered it for a few minutes. Then I pureed everything with a couple of big handfuls of fresh basil till it was smooth. For the garnish I sliced a baguette into 10 rounds, each about a 1/2 inch thick, drizzled Extra Virgin Olive Oil on both sides, sprinkled them with salt and pepper and baked them in the 500 degree oven for a few minutes until lightly browned. Then I topped each one with some goat cheese and baked it for another minute till warm and used them as a garnish floating on top of each bowl of soup.
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