Ingredients

• 2 ½ pounds Plum Tomatoes, halved lengthwise
• 1 ¼ teaspoon Salt
• 1 teaspoon Extra Virgin Olive Oil
• 1 small Yellow Onion, chopped
• 1 small clove Garlic, chopped
• 1 teaspoon Sweet Paprika
• 1 cup Water
• 4 teaspoons Light Sour Cream
• Freshly Ground Pepper, to taste
• 4 teaspoons chopped fresh Flat-leaf Parsley

bon COOK Products Used

Directions

1. Preheat oven to 425 degrees F and place oven rack in center position
2. Place Flexiflat on Perforated Baking Sheet
3. Arrange Tomatoes, cut sides up, on Flexiflat
4. Sprinkle evenly with 1 teaspoon of several grinds of Pepper
5. Roast the Tomatoes in the oven until they are soft but still hold their shape (about 30 minutes)
6. In a medium saucepan on medium-high heat, warm the Olive Oil
7. Add the Onion and Garlic and sauté until translucent, about 3 minutes
8. Reduce heat to Low, cover and cook until the Onion releases its juices; about 8 minutes
9. Stir in Paprika and increase the heat to medium-high
10.  Add the roasted Tomatoes, along with any juices collected on the Flexiflat, then pour in the Water
11.  Reduce heat to medium, cover and simmer until the vegetables are very soft; about 25 minutes
12.  Remove from heat
13.  Working in batches, carefully pass the soup through a food mill, fitted with the medium disk (or food processor) and placed over a bowl
14.  Alternatively, pass the soup through a fine mesh sieve placed over a bowl, pressing against the solids with the back of a wooden spoon
15.  Rinse the pan and transfer the soup back into it
16.  Stir in the remaining ¼ teaspoon Salt (or more, to taste)
17.  Season with Pepper and reheat over medium heat
18.  Divide the soup among warmed soup bowls and place a teaspoon of Sour Cream in the center of each bowl, swirling it slightly
19.  Garnish each with 1 teaspoon Parsley and serve

Time:

Recipe Yield