Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Caramelized Tomato one of my favorites recipe For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make Caramelized Tomato Soup:

1. You need 2 of roma tomatoes, very ripe
2. You need 2 of cans diced tomatoes (14oz. each)
3. It’s 1 of tbsp tomato paste
4. You need 2 of small to medium carrots
5. It’s 1 of celery stalk
6. Prepare 1/2 of red onion
7. Prepare 2 of cloves garlic
8. You need 200 gr of elbow or any other small pasta (7oz)
9. You need 170 gr of panela cheese (6oz)
10. You need 2 of tbsp extra virgin olive oil
11. It’s 3 of tbsp unsalted butter
12. It’s 4 of tbsp sour cream
13. You need of to taste tarragon
14. It’s of to taste salt (I use pink Himalaya salt)
15. It’s of to taste freshly ground black pepper

Step to make Caramelized Tomato Soup:

1. Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
2. Cut the cheese in small cubes, put in a bowl and reserve for later use.
3. Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
4. Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt pepper and saute until onions are soft, about 5 minute Stir often.
5. Add carrots, celery, and the fresh tomatoe Cover and let cook until the carrots are just tender, about 10 minute Stir occasionally.
6. Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minute
7. While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside.
8. Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end)
9. Transfer the soup to a blender and pureé. Careful soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan.
10. Add the buttered pasta to the soup and mix well.
11. Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!

So that’s going to wrap it up with this exceptional food Caramelized Tomato Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!