Wintertime Tomato Soup Recipe
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping Roasting them intensifies their flavor and adds a layer of complexity...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 1 28- or 35-ounce can whole peeled tomatoes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 medium carrot, finely diced
- 1 small onion, halved and thinly sliced
- Salt and freshly ground black pepper
- 1 quart (4 cups) stock or water
- 1/4 cup chopped parsley
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