Also, Like to call it adult tomato soup and grilled cheese. The soup has a bit of a kick to it, and if you make the grilled cheese Like I did tonight with cheddar cheese and pepper jack cheese, it is a bit spicy. But it was a very good combination.
Ingredients:
2 - 28oz cans whole tomatoes, drain & reserve the juice
1 1/2 TBS dark brown sugar
4TBS unsalted butter
4 lrg shallots, minced
1TBS tomato paste
pinch ground allspice
2TBS all-purpose flour
1 3/4 c chicken broth
1/2 c heavy cream
2TBS cooking sherry
Salt & Cayenne pepper
Directions:
1) Heat oven to 450 degrees. Line a baking sheet with foil. Slice tomatoes in half and line in a single layer on foil. sprinkle with brown sugar. Bake until all liquid has evaporated, about 30 minutes. Cool.
2) Heat butter in a large pan over medium heat, till foaming. Add shallots, tomato paste and all spice. Reduce heat, cover & cook 7-10 minutes, stirring occasionally. Add flour & cook, stirring constantly, until completely combined. Whisk in chicken broth. Stir in reserved Tomato juice & roasted tomatoes. Cover increase heat to medium and bring to a boil. Reduce heat to low, simmer for 10 min.
3) Strain tomatoes out of juice and place into a medium bowl, along with 1 cup of juice. Let cool. Place into a blender and puree until smooth. Combine with remaining liquid in pan. Add cream & warm over low heat until hot. Turn off heat. stir in sherry and season with salt and cayenne pepper to taste.
