Chef & Restaurant Spotlights: September 2011 Archives

Submitted by: Chef Brandon Sharp of Solbar - Solage Calistoga

Chef's Note:
We've gone vegan with several of our seasonal soups--tomato, corn, carrot--and ended up with a tomato soup that tastes more like tomato than tomatoes do. (Make up the difference with a grilled cheese).

Ingredients:

• 1 Yellow Onion, medium dice
• 1/4C Blended Olive Oil
• 1 Bunch Fresh Basil, tied with 4 sprigs Thyme and
• 4 of Marjoram
• 2 Clove Garlic, micro-planed
• 5 Overripe Heirloom Tomatoes, cored and cut in large chunks
• 1/2 T Salt
• 1 t Balsamic Vinegar
• 1/4 C Extra Virgin Olive Oil

Method:
In a large sauce pot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10 -15 minutes or until tomatoes are broken down. Drizzle in balsamic vinegar, remove herbs and blend soup, pouring in extra virgin olive oil.

Makes 6 portions.

See MORE RECIPES by Chef Brandon Sharp.