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Tomato soup with a twist

Bill Justus said the biggest difference between Hershey, Pa., and Pine Mountain is simple: the heat.

Another difference is that people talk to each other, he said.

He likes Callaway Gardens, where he is the executive chef, because it’s a large property and there are lots of opportunities.

As executive chef, he’s in charge of the eight restaurants on the property and oversees the menus at each restaurant with the chef in charge.

Today, he’s making oven-roasted tomato soup.

OVEN-ROASTED TOMATO SOUP

5 pounds assorted ripe tomatoes 10 garlic cloves 10 shallots 4 cups of chicken stock or broth 1 cup tomato puree 2 tablespoons olive oil 2 fresh thyme sprigs Salt and cracked black pepper to taste 2 teaspoons balsamic vinegar

Preheat oven to 400 degrees.

Spread the tomatoes, garlic and shallots on a foil-lined sheet pan. Roast for 20 minutes.

Take out of the oven and add the olive oil and thyme and roast another 20 minutes. Put the chicken broth and tomato puree in a sauce pot and simmer.

Remove the vegetables from the oven and put into the sauce pot (remove the thyme). Simmer for 10 minutes.

In a blender, puree the mixture. Strain the mixture into another container. Adjust the seasoning and add the balsamic vinegar. This recipe makes eight servings.

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