Rustic Tomato Soup
2 lb tomatoes, whatever you have
2 cloves garlic
sea salt & freshly ground black pepper
extra virgin olive oil
2 c. chicken stock
Slice tomatoes in half and place cut side up on a lightly greased baking sheet. Generously season with sea salt and freshly ground black pepper. Drizzle lightly with olive oil.
Wrap garlic cloves in foil and place on baking sheet with tomatoes.
Roast at 400F for about 20 minutes or until tomatoes begin to carmelize.
Puree tomatoes, garlic and chicken stock. Heat and serve. Garnish with lightly whipped cream flavoured with mint pesto.