Windows on the Water
by Executive Chef, Neil Smith
Windows on the Water, Morro Bay
2lb Fresh heirloom tomatoes, peeled, seeded, & rough chopped (reserve liquid)
1/2 cup extra virgin olive oil
1 stalk celery, diced
1 carrot, diced
1 large yellow onion, diced
8 cloves garlic
2 cups chicken stock (or water)
1 bay leaf
1/4 cup fresh basil leaves
1/2 cup heavy cream, optional
Pinch of crushed red pepper flakes
Salt & fresh ground black pepper
Preheat oven to 450 degrees F.
Spread chopped tomatoes onto a baking sheet along with garlic and fresh basil, season generously with salt and pepper, drizzle with 1/4 cup of the olive oil, mix well, and roast until nicely caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, and onion, cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth, crushed red pepper, and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. (Add cream, if using.) Puree with a hand held immersion blender until smooth.
