At the end of the season I had buckets and buckets of green cherry tomatoes. I collected them in the kitchen in huge bowls, and went through them every day or two, graduating the ones that began to ripen to a separate bowl. Ultimately they all ripened before they spoiled or dried out. However, these counter ripened tomatoes were not as firm and juicy after three weeks on the counter. So I ended up roasting them and using them for pizza sauce and this soup. Everyone loved the outcome!
I will never make green tomato relish again! Not nearly as delicious as fresh tomatoes in early November.
Ingredients
4 cups cherry tomatoes
1 small yellow onion
4 cloves garlic
3 tbsp butter
15 oz can diced tomatoes
3 cups chicken stock
salt
pepper
oregano
basil pesto
olive oil
parmesan
Preparation
Roast the cherry tomatoes in the oven at 400F. Cut each in half and drizzle with 1-2 tbsp olive oil. Sprinkle with salt and roast until lightly browned.
Sautee the diced onion on the butter until caramelized. Add the crushed garlic and cook for another minute. Add the roasted tomatoes, canned tomatoes with juice, and the broth.
Simmer for 10 minutes. Season with salt, pepper, and 1-2 tsp oregano.
Blend down with an immersion blender. Adjust thickness with water. Add a tiny bit of sugar if too sour.
Serve with crusty bread and a basil pesto drizzle, as well as shredded parmesan if desired.
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