Cherry and Grape Tomato Harvest at The Wegmans Organic Farm

Learn more at http://www.wegmans.com/blog/2011/06/tomatoes-at-last/ We at the Wegmans Organic Farm are very excited to offer the first of the season organic …
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Question by Michael V: does anyone have the recipe for Gordon Ramsay’s roasted vine tomato soup ?
Does anyone have the recipe for Gordon Ramsay’s roasted vine tomato soup ? please also cite your source

Best answer:

Answer by Lady_Mandolin
Here you go…..

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/gordon_ramsay/article1155928.ece

A superlative fresh tomato soup is one of the hallmarks of a good cook. My secret is first to roast the tomatoes, together with onions and herbs. Flavourful tomatoes are, of course, essential. To enhance the flavour I add smoked sun-dried cherry tomatoes with a hickory flavour. If you can’t find these, substitute snipped semi-soft sun-dried tomatoes and a dash of barbecue sauce.

4 tbsp olive oil
1kg plum tomatoes, halved
1 onion, thinly sliced
2 fat garlic cloves, halved
Small handful of thyme sprigs
1 tsp caster sugar
Small handful of basil sprigs
1l chicken stock or Vegetable Nage
3 smoked sun-dried cherry tomatoes in oil, drained (or 2 semi-soft sun-dried tomatoes and 1 tbsp barbecue sauce)
Sea salt and freshly ground black pepper

To serve:

2 tbsp olive oil
200-300g baby cherry tomatoes on the vine
Small basil leaves

1 Preheat the oven to 220C, Gas 7. Pour the olive oil into a roasting tin and heat in the oven until almost smoking. Carefully tip in the tomatoes, onion rings and garlic, then toss to coat in the oil. Scatter over the thyme sprigs, sprinkle with sugar and season generously with salt and pepper. Roast in the oven for 20-25 minutes until nicely caramelised, stirring once or twice and adding the basil towards the end of cooking.

2 Tip the roasted tomatoes and flavourings into a saucepan, discarding any woody thyme stalks. Bring the stock to the boil in another pan, then pour over the tomatoes. Bring
to the boil, add the smoked tomatoes (or semi-soft sun dried tomatoes plus barbecue sauce) and cook for 5 minutes.

3 Strain the stock, reserving the tomato mixture. Tip the tomatoes into a blender or food processor and whiz, gradually adding the stock back in until smooth and creamy. Pass the soup through a sieve into a clean pan or bowl, rubbing with the back of a ladle. Taste and adjust the seasoning.

4 For the garnish, heat the olive oil in a frying pan. Snip the vine tomatoes into four clusters and fry them on the vine for about a minute.

5 Reheat the soup if necessary, but it’s best served warm rather than piping hot. Pour into warmed bowls and top with the pan-roasted vine tomatoes. Drizzle the pan juices around the tomatoes and scatter with basil leaves.

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