And this list is just a start. I could go on and on with the different dishes and cuisines that all incorporate this pantry staple whether whole, diced or crushed.
Roasting Canned Tomatoes
Usually when you think about roasting tomatoes, it’s with halved cherry tomatoes or sliced larger tomatoes that are fresh. Maybe you do it to try to preserve summer or enhance their already fantastic flavor.
But you can roast canned tomatoes too! That’s why this easy tomato soup is so good Most of the cooking happens in the oven on a sheet pan instead of everything going in a pot.
I take the tomatoes out of the can, saving the juices, and cut them in half. Then I roast them with garlic cloves and onion wedges all tossed in olive oil and dried seasonings.
Roasting tomatoes always brings out their intensity more than if you just simmer them. Since this soup has so few ingredients, it is worth switching on the oven and changing the way you might typically make soup.
This is what you need for the soup:
Canned tomatoes: The recipe calls for a 28-ounce can of whole peeled tomatoes. You can use a paring knife to slice them in half lengthwise. The juice should stay in the can. You will add it when you puree everything.
Onions: Take a white onion and slice it into 8 wedges.
Olive oil: Make sure to use high-quality extra virgin olive oil for the recipe.
Seasonings: To evenly distribute the seasonings, stir a mix of dried oregano, thyme, salt and pepper into olive oil.
Vegetable broth: Low-sodium vegetable broth is best, so you can control the amount of salt.
Bread: Take advantage of the oven! In addition to roasting the tomatoes, onions and garlic, toast torn bread on another sheet pan. Then you can garnish the bowls of soup with these croutons. I also toss them in the seasoned olive oil before baking them.
Parsley & Parmesan: Finish each bowl of soup with chopped parsley and shaved Parmesan.
How To Make Roasted Tomato Soup
Preheat the oven to 400 degrees F.
Stir together the olive oil, oregano, thyme, salt and pepper.
Toss thetomatoes, onions and garlic with a couple tablespoons of the seasoned olive oil on a sheet pan. Arrange the tomato halves cut-side up. They should not overlap the onions or the other tomatoes.
Roast for 25-30 minutes until the tomatoes are slightly wrinkled and the onions are browned at the edges.
Toss the bread with the remaining olive oil on a sheet pan. Toast for 10-12 minutes until golden brown.
Spoon the roasted tomatoes and onions into a saucepan and squeeze in the garlic.
Pour the tomato juice and vegetable broth into the tomatoes and onions and blend the soup. You can use an immersion blender in the saucepan or transfer everything to a blender.
Warm the soup over medium heat to your desired temperature.
Divide into bowls and garnish with croutons, Parmesan and parsley.
Leftover soup can be stored in an airtight container up to 5 days in the refrigerator.
If you want to save the soup longer (up to 2 months), put it in the freezer. I love these super-sized silicone ice cube trays to store soup in individual portions because they are so easy to thaw for one bowl at a time.
Roasting canned tomatoes, onions and garlic on a sheet pan really brings out the flavors in this easy roasted tomato soup. It’s topped with golden toasted croutons and Parmesan.
3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–28 ounce can whole peeled tomatoes, halved lengthwise, juice reserved
1 onion, cut into 8 wedges
4 garlic cloves in their skins
1–1/2 cups torn bread
1 cup low-sodium vegetable broth
Shaved Parmesan and chopped parsley for serving
Preheat the oven to 400 degrees F.
In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper.
Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil. Make sure the tomatoes are cut side up and they are not overlapping the onions or the other tomatoes. Roast for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.
On another sheet pan, toss the bread with the remaining olive oil. Toast in the oven until lightly golden, about 10-12 minutes.
Transfer the tomatoes and onions into a large saucepan. Squeeze in the garlic cloves from their skins. Pour in the tomato juice and vegetable broth. Use an immersion blender to puree the soup. (You can also puree the soup in a blender and then pour it into a saucepan).
Warm the soup to your desired temperature on medium heat on the stove.
Divide the soup into bowls. Garnish with toasted bread, Parmesan and parsley.
Store the soup in airtight container in the fridge up to 5 days.