Recipe - Roasted Ratatouille Lasagna

3 pound Red plum tomatoes
3 Unpeeled large garlic cloves
1 tablespoon Unsalted butter
3 tablespoon Finely chopped shallots
One half teaspoon Dried oregano
1 One half cup Lowsalt chicken broth
Salt and pepper
One fourth cup Heavy cream
Fresh lemon juice
Serrano Cream
Three fresh Serrano or
Jalapeno chilies; seeded
and chopped
Garlic paste; (1 large
clove,
; minced and mashed
; to a paste, and 1/2
; teaspoon salt)
One half cup Creme fraiche or sour cream.

Spread 3 pounds red plum tomatoes skin side down in one layer in 2
jellyroll pans. Add 3 unpeeled large garlic cloves to both pans. Bake the
tomatoes and garlic for 45 minutes in a 350 degree oven or until the
tomatoes are soft and their skin is dark brown.

In a heavy saucepan melt 1 tbsp unsalted butter. Add 3 tbsp finely chopped
shallots, One half tsp dried oregano, crumbled, and salt and pepper, and cook
over moderately low heat. Stir until the shallots are soft. Then add the
tomatoes, garlic (skins discarded) and 1One half cups lowsalt chicken broth.
Cover and simmer for 15 minutes.

Pour reduced soup into blender and puree until very smooth. Puree it in
batches. Run the pureed soup through a fine sieve over into a pan. Whisk in
One fourth cup heavy cream, fresh lemon juice, salt, and pepper to taste.

This soup maybe made one day in advance. Keep covered and chilled, reheat
to serve. Yellow tomato soup is made exactly the same way as the red tomato
soup. The two soups can be combined and swirled together: pour about one
half cup of each soup into each bowl from opposite sides. Sara likes to
garnish with Serrano Cream and fresh herbs.

Serrano Cream:

Blend together. Do not overblend or the cream will curdle. Force through a
fine sieve over a bowl. May be made a day in advance, but keep refrigerated
and bring to room temperature before serving.

Converted by MC_Buster.

NOTES : Sara Moulton of Gourmet Magazine shared this recipe with GMA
viewers.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.