INGREDIENTS
3 pounds roma tomatoes, quartered
10 cloves garlic, whole and peeled
3 tablespoons olive oil
1/2 teaspoon each of salt, black pepper, dried oregano
2 tablespoons butter
1/2 red onion, chopped
Splash of balsamic vinegar
1/2 cup white wine
4 cups chicken or vegetable stock
Fresh basil and grated parmesan, garnish
DIRECTIONS
Spread the tomatoes and garlic onto a sheet pan. Toss with the oil, salt, pepper and oregano. Roast for 45 minutes at 300 degrees until tomatoes are dried and caramelized. In a stockpot, melt butter and sauté onion until soft. Add a splash of balsamic vinegar and the wine to deglaze the pan. Add the tomatoes, garlic and stock. Bring to a simmer then using an immersion blender puree the soup. Simmer for 15 minutes. Taste and season with salt and pepper as needed. Strain through a fine mesh sieve to remove any tomato seeds or skin. When serving garnish with basil and grated parmesan.
INGREDIENTS
Polenta Sticks
1 cup polenta
1 cup water
1 cup milk
1/2 cup parmesan cheese
1/2 cup fontina cheese
1 egg
2 cups Panko bread crumbs
Oil for frying
DIRECTIONS
Make polenta according to package directions with milk and water. Remove from heat and stir in cheeses and egg. Pour into a 9 x 13 pan and spread evenly with a wet spatula. Chill for 1 hour. Cut the polenta into sticks that resemble thick fries. Add 1/2 inch of oil to the bottom of a skillet. Heat oil to 350 degrees. Spread bread crumbs onto a plate and roll the polenta sticks in the crumbs. Fry until crisp and serve alongside the soup.
