AMAZING RECIPE for Creamy Tomato Living Soup~~So easy! Just use a blender if you have no Vitamix. All RAW & Vegan, but you could make it a great transitional…
Question by Querious: Roasted or sauteed rosemary: anyone know the recipe?
I went to an orgo restaurant — Inn of the Seventh Ray — and they served a side of either roasted or sauteed rosemary. We pulled it off the sprig into roasted tomato soup. Wow! Anyone know how to cook it?
Ty for the suggestions, especially Jok’s. The crispness was especially tasty.
Best answer:
Answer by Ken S
I would take a hot pan, add 3-4 tablespoons of olive oil, and lay rosemary sprigs in hot oil for 2-3 minutes per side. Drain on napkins and cool before serving
What do you think? Answer below!
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Awesome, so easy..I think I will try your receipe out!!! Thanks so much!!!
Replace olive oil with avocado. And water with carrot juice. Water is very boring.
Think I might add some avocado to make it creamier
olive oil is pure refined fat…that’s not raw.
What’s so special about Himalayan salt?
new fan! My vitamix is in the mail, can’t wait to try this!
let me know what u think!
going to try this…looks so easy
tried this the other day and loved it thanks for posting it
You might be safer doing it in the oven; while pan-frying is more convenient, rosemary’s shape would make it hard to cook evenly without using excessive amounts of oil. Here’s what I suggest:
Set your oven to 375. Lightly brush your rosemary with olive oil and roast on a rack until it begins to color (most likely 10 minutes). Add coarse sea salt or fleur de sel to taste.
Alternatively, try making a rosemary confit: brush your rosemary with oil, salt, wrap in aluminum foil and roast in your oven set to 325 for approx. 20-25 minutes. This won’t give as crisp a product, but the flavor should be more complex.