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Thread: Better Late Than Never...The Alton Brown Tomato Soup Recipe

  1. #1
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    Red face Better Late Than Never...The Alton Brown Tomato Soup Recipe

    It took me a week, but here is the recipe that Alton Brown demonstrated last week when I saw him at the fair. The romas in my yard are in the green stages and I canít wait until they ripen so I can try this!

    Less Than 10-Minute Tomato Soup
    By Alton Brown

    Ingredients:
    3 T. olive oil
    2 cloves garlic, smashed
    1 large onion, chopped
    10 Roma tomatoes, stemmed and seeded
    Ĺ c. fresh basil leaves
    1 t. salt
    1 t. black pepper
    1 cup white wine
    1 t. balsamic vinegar

    Use a paring knife to remove the stems from the tomatoes, then cut in half and seed.

    In a pressure cooker, sweat onions and garlic in 1 T. of olive oil until translucent. Add all other remaining ingredients except the 2 remaining t. of olive oil and the vinegar. Clamp on the lid. Increase the heat to high and allow pressure in cooker to build. When the pressure vent on the top of the cooker is releasing steam at a constant stream, turn the heat down to low and continue cooking for 6 minutes.

    Turn off heat, release pressure and remove lid. Transfer mixture to blender. Add balsamic vinegar and puree, adding remaining olive oil in steady stream while moror is running. Strain through fine mesh strainer into glass bowl. Serve into individual bowls with ladle.

    Yields 3 cups.
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

    Maxine

  2. #2
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    Smile

    Thank-you for posting! Kim
    I love the seashore. The ocean makes my butt look smaller.

  3. #3
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    Thanks for posting it. My DH just informed me that he likes tomato soup.

    I may have to make this for him. Do you think it will freeze ok? and why seed the tomatoes?
    Leisa

  4. #4
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    Yum, it sounds good. First I wondered why you don't peel the tomatoes, but I guess it's because you strain it at the end anyway.

    Can any of you math/chemistry whizzes suggest the time etc. for a non-pressure cooker way to do this? I don't have one.

    "In France, cooking is a serious art form and a national sport."
    --Julia Child

  5. #5
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    Alton said to remove the seeds from the tomatoes because they are bitter.

    Melissa, if you don't have a pressure cooker, you may want to cook the soup on a very low heat for 2 hours, like you would a tomato sauce.
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

    Maxine

  6. #6
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    Thanks, Wendy!
    "In France, cooking is a serious art form and a national sport."
    --Julia Child

  7. #7
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    Thanks for the answer Wendy.
    Leisa

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