1. Preheat the oven to 375 F. Line a rimmed baking sheet with tin foil, then lay a sheet of parchment paper on top. (It’s not necessary, however it makes cleanup much easier!)
2. Add the tomatoes to the pan, and generously drizzle the tomatoes with olive oil, salt, and pepper. Bake in preheated oven for 45-60 minutes, stirring every 10 minutes or so. They are done when the skins are shriveled and just starting to brown.
3. Put the roasted tomatoes in a food processor or high speed blender and add the roasted garlic. Blend thoroughly, so all the tomato skins are broken down. If you like your soup slightly chunky, then instead of pureeing the tomatoes, simply pulse them so some tomato chunks are left.
4. Add the blended tomatoes to a pot and bring to a boil, before simmering until your desired consistency is reached. The longer you boil it, the thicker the soup will get. Taste the soup, and add more salt and pepper, as needed.
5. Dress with desired toppings, and serve hot. Alternatively, you can eat this as a cold roasted tomato soup on a hot day.
whole garlic head(s)
Cut the tops off of the garlic heads. Wrap each clove in tin foil and seal the top so they are fully inclosed. Bake in the oven until the garlic is brown, fragrant, and soft. You can bake the garlic at any temperature, just remember the higher the temperature, the shorter the cook time. I usually bake them at 375 F while I am roasting vegetables, and it takes about 35 minutes. If you are cooking at a higher temperature, check the garlic after 15-20 minutes to prevent burning. You can also add a teaspoon of water to the bottom of the tin foil before closing it to ensure the garlic won’t burn at high temperatures.
Portobello Bun Grilled Cheese
yield: 2 sandwiches
For the mushrooms:
4 large potrobello mushrooms, cleaned and de-gilled
pinch of salt, pepper, dried oregano
olive oil, for drizzling
4 tsp balsamic vinegar, divided
For the sandwitch assembly:
2 2oz slices of mozzarella cheese
1/4 smal red onion, thinly sliced
2 tsp roasted garlic
1 Tbsp fresh chopped herbs (I used a mix of basil and chives)
salt and pepper, to taste
Line a pan with tin foil and place the mushrooms on it, flat side up. Sprinkle with salt and pepper. Drizzle with olive oil and one teaspoon of balsamic vinegar per mushroom. Roast for 15-20 minutes at 375 F, or until the mushrooms are tender. Allow to cool for five minutes in the pan, then transfer to a plate lined with paper towels to absorb the water.
To assemble, spread a teaspoon of roasted garlic on the flat side of two of the mushrooms. Sprinkle with fresh herbs, salt and pepper. Put the cheese on next, then lay the onions and avocado on top. Top each with the other mushrooms.
Using a panini press, hot pan, or convection oven, heat the sandwich until the cheese melts. Serve hot.