Recipe - Roast Tomato With Curry Soup

4 pound Roma Tomatoes; (you can use
any tomato you choose, but
I prefer Romas) (up to 5)
1 pound Yellow or white onions
coarse chopped; (2 or 3
large onions will do well)
(up to 11/2)
1 Heads Garlic separated and
peeled; (up to 2)
One fourth cup Olive Oil; (or Chile oil for
those needing some
additional spice)
Kosher Salt to taste
4 cup Chicken Stock or Vegetable
stock
1 tablespoon Red Curry Paste; (add more
if you like it spicy)
1 Lime thin cut or sliced up crosswise
to create a wheel
Lime juice to taste

I received a request for this recipe a short while ago. Since I've only
made it in large restaurant quantities I had to cut the recipe down for
home use. I've also made a couple of changes for the home cook.

By the way this recipe will be featured in my upcoming cookbook titled
"Full Flavor Cooking with ChefChile". I don't have a publication date as of
yet, but plenty of recipes that I am currently retesting for the home cook.
If any of you are interested in having me include a recipe of yours in the
book, then please contact me. If I include your recipe I will mention your
name.

Place Tomatoes, Onions, and Garlic in a bowl and pour oil into bowl. Gently
toss vegetables to coat well with oil. Place vegetables on a sheet pan and
arrange them evenly. Place sheet pan into a 500° oven until dark brown or
just turning black then turn them so they are evenly browned. (don't worry
if the vegetables begin to turn black, this time it is good to overcook the
vegetables) Remove the sheet pan from the oven and place the vegetables in
a food processor or a pan and blend with a hand blender fitted with a
blade. The object is to puree the vegetables. As you puree the mixture add
the Kosher salt, the stock, and the red curry paste. The soup should be
fairly thick at this point so you may want to add more or less stock to
suit your own preferences. Place the mixture in a pan and heat thoroughly.
This will help to release the flavor of the curry. At this point the soup
is ready to serve or you can make it more elegant by straining it through a
chinois (fine mesh strainer) to remove the pulp. Serve hot with a lime
wheel in the center and drizzle with lime juice.

You may also want to try garnishing with cilantro, basil, parsley, finely
minced chiles, or come up with your own favorite garnish.

Posted to CHILEHEADS DIGEST by ChefChile ChefChile@aol.com on Apr 3,
1998