Roasted tomato basil velouté
25 Italian tomatoes (about 2,5 kg)
1 Tbsp (15 mL) Maison Orphée Basil Olive Oil
Preheat oven to 400F (200C). Cut tomatoes in half lengthwise. Toss tomatoes with the olive oil, salt and pepper. Spread in one layer on two baking sheet and roast for 45 minutes. Remove peel form tomatoes and reserve. In a large pot over medium heat, sauté onions and garlic in olive oil for 4 minutes. Add oven-roasted tomatoes, including liquid left from cooking and the chicken stock. Bring to a boil and simmer, uncovered, for 40 minutes. At the end, ad the basil leaves. Purée in a blender or food processor. Drizzle with the basil olive oil. Enjoy.