Primo Tomato Bisque Soup

Primo Tomato Bisque Soup.

During the height of harvest the cherry tomatoes become very affordable and great for roasting and canning. I do both so later on the fresh tasting tomatoes of summers labour, become a mighty fine soup or pasta sauce. Slow roasted cherry tomatoes are simple to do and a great way to get those sweet ripe tomato’s when in season to release their optimum flavours.
Line a baking sheet with parchment paper or oil a stainless baking pan and preheat the oven to 375 degrees. Slice the tomatoes in half and lay them in rows. Drizzle some olive oil making sure each one has been anointed.
In a small bowl add on some fresh activated dried oregano, basil, rosemary, thyme, sea salt and fresh ground black pepper. “Activate by crushing to release the oils.”
Mix the seasonings together and sprinkle over each sliced tomato. Place on the middle rack for 45/60 minutes or until the tomatoes are starting to char around the edges.
When most of the juices have turned clear and have been cooked off remove, let them chill and rest. Save all the juices and while hot place in a sealed jar and refrigerate until needed or Vac Seal to freeze is what I do in small portions. I take a cup or two of the tomatoes and some butter, add to a small soup pot. I bring the temperature to medium high mixing. If you have any tomatoes that are over ripe on the counter add them in. I now add a nice Bone broth and with a blender stick puree the ingredients. taste and adjust seasoning’s with using seasoned bread crumbs.
Enjoy.