I set about to recreate it last weekend. I think I did a pretty decent job, and I'm really looking forward to this come wintertime when I need some warming up.
Before we get started, this is not something I canned. I couldn't find a trusted recipe for it, and I didn't want to chance it. I wanted to make it how I wanted to make it, and so this is something you're going to have to freeze.
Knock Off of Trader Joe's Roasted Red Pepper and Tomato Soup
Wide-mouth quart canning jars
A buttload of tomatoes (doesn't matter what kind)
2 small heads of garlic
2 red peppers, preferably organic
1) Preheat your oven to 400 degrees.
2) Rinse your tomatoes, hull them (see this recipe for a how to), and slice in half. Place the cut side half up in a lasagna pan. Add your sliced red peppers and garlic as well. Sprinkle with salt, and drizzle with olive oil. Roast for 1 hour.
3) You can do various things at this point. You can put them in a deep pot and use an immersion blender. Or, you can put them in a blender (you'll need to make multiple batches to do this), and then run it through a sieve. Kinda like this.
I use my foodmill that I've had for almost 7 years and love fiercely! You put the tomatoes in the top:
Juice/sauce comes out here:
And the seeds and peels come out here:
Pour in to your wide-mouth canning jars, and keep at least 1 inch of head space. The soup will expand in the freezer and you don't want it to overflow, and/or explode.
|Studies have proven that food tastes better if you make it while watching Project Runway on Hulu. It's a fact.|
Some night in winter, I'll be able to eat this and be transferred back to Los Angeles with just a bite. It's Los Angeles, without the cost of living and smog. And the homeless guy who when I offered him my sandwich on the Santa Monica beach, he asked me if the tuna was dolphin-safe, and was the mayo vegan.
It's a win win.