Recipe - Roasted Tomato Galette With Salsa Verde

3 pound Plum tomatoes
halved lengthwise
8 tablespoon Olive oil
3 tablespoon Minced garlic
1 One half tablespoon Fresh rosemary
finely chopped
or 1 One fourth teaspoon dried
1 One half tablespoon Fresh thyme
finely chopped
or 1 One fourth teaspoon dried
One fourth teaspoon Dried red pepper
crushed (or more)
6 cup Chicken stock or
canned lowsalt broth
6 tablespoon Chopped fresh basil
6 sl (1/4inthick) baguette

Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet.
Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive
oil. Roast until tomatoes are brown and tender, about 1 hour. Cool
slightly.

Transfer tomatoes and any accumulated juices to processor. Using on/off
turns, process until slightly chunky.

Heat 3 tablespoons oil in large pot over mediumhigh heat. Add garlic and
sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme
and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat
and simmer uncovered until soup thickens slightly, about 25 minutes. Remove
from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup
over mediumhigh heat before continuing.) Stir in basil. Season to taste
with salt and pepper.

Meanwhile, preheat broiler. Brush both sides of baguette slices with
remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons
until golden, about 2 minutes per side. Serve with soup.

NOTES by Petra: Used about 3 cups chicken stock only; 6 cup seems way too
much. Substituted chipotle for the crushed red pepper adds nice
southwestern zing.

SOURCE: Bon Appétit, February 1998

tried & busted by Petra phildeb@gmx.net
Posted to MMRecipes Digest V4 #15 by phildeb@ibm.net on Apr 25, 1999