Roasted Cream of Tomato Soup

Maybe you have a few tomatoes left in your garden? Or maybe you can get a few more at the farmers market? Either way. Make this with fresh tomatoes and enjoy it with a hot grilled cheese this rainy weekend!

Roast Cream of Tomato Soup

12 w...hole fresh tomatoes quartered
2 tbsp olive oil
1 cup fresh basil leaves
2 cups of homemade or free range chicken stock or vegetable stock
1/2 cup organic half and half
4 fresh garlic cloves minced
1 tbsp local honey
Himalayan salt and pepper
(If feeling spicy add a few hot pepper flakes)

1. Season quartered tomatoes with salt and pepper. Drizzle with olive oil and roast at 425 till slightly crispy. About 20-25 minutes.
2. In a large stock pot sauté garlic in olive oil till tender.
3. Add tomatoes and juices to garlic.
4. Add stock to pot. Cover and simmer for about 10-15 minutes.
5. Add honey and chopped basil. With a immersion mixer or blender, purée soup.
6. Add cream slowly and season with salt and pepper. Simmer for about 10 minutes.

Four Cheese Tomato Pie

Tomato a pie is pretty much the yin to my yang. I can make a whole meal out of a pie. Seems that every pie I make is slightly different. And every pie I make, I swear is more delicious as the summer goes on and tomatoes become more ripe.
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Four Cheese Tomato Pie

4-5 ripe tomatoes sliced and patted dry and slightly salted (I like to peel them but sometimes get lazy)
1/4 cup ricotta cheese
2 tbsp organic cream cheese
1/2 cup freshly grated mozzarella cheese
1/4 cup freshly grated parmesan cheese
1/2 sweet onion thinly sliced
2 fresh garlic cloves minced
2 tbsp fresh oregano
2 tbsp fresh basil
1 tbsp olive oil
Himalayan salt
Pie crust of choice (this was a homemade whole wheat one. Will share recipe. Yummy and easy)

1. Cook pie crust slightly before layering in ingredients. I like to cook for about 10 minutes.
2. Mix ricotta, mozzarella, and cream cheese. Spread on crust. (This helps not get crust soggy from tomatoes)
3. Sauté onion and garlic in olive oil till tender.
4. Layer salted tomatoes on top on cheese mix. Sprinkling oregano and basil between tomatoes.
5. Top tomatoes with onion and garlic.
6. Bake at 350 for about 30-40 minutes. Top with parmesan cheese last 10 minutes of baking