"Bringing Hope through Torah" ATIME Shas-a-Thon 5776

Past Articles:
ROASTED TOMATO SOUP WITH PARMESAN CRISP





INGREDIENTS:

4 pints of cherry tomatoes 

6 cloves whole garlic 

1 red onion chopped

¼ olive oil

salt - to taste

1 32-ounce container of imagine vegetable broth

basil


DIRECTIONS:

•         Toss all ingredients and place on tray.

•         Roast at 400 degrees for 30-40 minutes, until onion and garlic are caramelized and tomatoes are slightly brown and pop open. 

•         Put the tomato mixture and broth into a pot.

•         Add 10 chopped leaves of basil.

•         Using an immersion blender, blend till smooth (can also be done in a blender).

Serves 6

PARMESAN CRISP

For crisp all you need is 1 triangle of good parmesan.

DIRECTIONS:

•         Grate, you will need a round open cutter.

•         Place cutter on sprayed parchment paper of silpat.

•         Sprinkle about one tablespoon of cheese into the cutter.

•         Remove cutter and repeat.

•         For long pieces of parmesan crisp sprinkle cheese onto tray into 10”x 2” strips.

•         Bake at 350 for 10 minutes till golden. It should have an open and lace look to it.

•         Top the soup or bowl with crisp right before serving.