While testing this recipe I had two ideas pop in my head! The first was to turn half of the roasted tomatoes and onions into a roasted red pepper tomato sauce. And the second was to add Boursin! I had zero intentions of adding Boursin cheese but that’s exactly what I love about cooking, it’s a free form art for your belly! Lol! I opened the refrigerator and wha-la a new recipe was born!
What I want from this blog is to inspire you to be creative in the kitchen. My recipes rarely require exact measurement. Use my recipes to get you started then take it from there and put your own spin on it!
The other things I love about this recipe is that it reminds me of cooking in France. There were an abundance of vine ripe tomatoes and we used them for everything.
Letting the produce drive your meals is something I’ve learned from all this blogging. I spend a little more time looking at what’s in season or what looks good on the shelf – I realize tomatoes aren’t exactly in season in January but we’re roasting them not eating them raw, so it works.
While testing this recipe I had two ideas pop in my head! The first was to turn half of the roasted tomatoes and onions into a roasted red pepper tomato sauce. And the second was to add Boursin! I had zero intentions of adding Boursin cheese but that’s exactly what I love about cooking, it’s a free form art for your belly!
- 1 sweet onion (cut into wedges)
- 24 vine ripe tomatos (cut in half)
- 2 garlic cloves (chopped)
- 1 tbsp tomato paste
- 1/3 cup sundried tomatoes
- 1 handful of fresh basil
- 1 pkg Boursin Cheese (herb flavor – reserve 1/4 for garnish)
- olive oil
- salt and pepper (to taste)
- Preheat oven to 400°F
- Place halved tomato’s and wedges of onion on a rimmed baking sheet and drizzle over olive oil, salt and pepper and toss together to coat. Roast in the over until tomatoes and onion are really soft and browning slightly. Notes – 1. line the baking sheet with aluminium foil for quick cleanup later. 2. Use two baking sheets if necessary, Try not to overcrowd the sheet.
- In a large deep pot add about 2 tablespoons of olive oil. once hot add garlic and sauté until tender and fragrant about three minutes. Into the same pot, pour all the tomatoes, onions and any juices. Add tomato paste, sundried tomatoes, basil and simmer 10-15 minutes. Taste and add salt/pepper to your liking.
- Once everything has simmered together remove the basil and remove the pot from heat and use an emulsion blender to purée the soup. (If you do not have an emulsion blender you can use a blender or food processor. Use caution as hot liquid will expand and could splatter in a blender)
- Crumble in the Boursin Cheese and stir until melted.
- Serve with a drizzle of olive oil, Boursin cheese and chopped basil.
Thank you so much stopping by my food blog, I appreciate your time and would love to hear any feedback.
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