David Timney	Roasted whole tomatoes

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Fire-Roasted Tomato Bisque

Source: St. Louis Post-Dispatch, April 13, 2003

Yield: 8 cups

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Ingredients

• 2 lb tomatoes (Roma or other meaty varieties are easiest to roast)

• 2 Tbsp olive oil

• 2 cups coarsely diced red onion

• 1 small jalapeno pepper, chopped

• 2 Tbsp chopped garlic

• 1/2 lb chorizo sausage

• 1 Tbsp dried oregano

• 1 Tbsp chicken base dissolved in 3 cups water

• 1 1/4 cups heavy cream, optional

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Preparation

Roast whole tomatoes on a gas or charcoal grill until skin is nicely charred. Let cool, but do not peel.

In a large pot, combine oil, onion, jalapeno, garlic and chorizo; cook over medium heat, stirring occasionally, until onion is browned and softened, about 15 minutes.

Add oregano and chicken base mixture. Holding tomatoes over pot, remove and discard cores. Add tomatoes to soup. Bring to a boil, then reduce heat to a low simmer; cook for about 1 1/2 hours. Add cream, if desired, and cook 15 minutes more. Blend until smooth with an immersible blender or in batches in a blender or food processor.