This soup is meant to be made during the summer when you have too many tomatoes in your garden or if you get a little overzealous at the farmers market. It is also meant to be quick and simple--I threw this together on a Sunday afternoon for lunch with my family and served it with grilled cheese sandwiches. It was a hit.
6 pounds of fresh ripe tomatoes
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 teaspoon honey
1 teaspoon balsamic vinegar
3 tablespoons kosher salt
Quarter the tomatoes and remove the core. Broil on a sheet pan in the oven for 10-15 minutes or until the tomatoes soften and the tops begin to caramelize. Meanwhile, sauté the chopped onion and garlic cloves in a large pot until they soften as well. Add the tomatoes and the rest of the ingredients to the pot when they are ready and stir them with a wooden spoon. Use the spoon to break up the chunks of tomatoes until the soup smoothes out a bit. Simmer for at least 15 minutes before serving.
This soup can be served hot or cold, and also makes a great gazpacho recipe when chilled. Top with cheese and chives to add some more texture if you're feeling ambitious. Most importantly, enjoy!