The recipe really celebrates the deliciousness of homegrown Sungold tomatoes. If you have never grown them you should try! You can grow then from seed or starter plant. They are by far the easiest tomato I have ever grown and they produce a ton. Start by putting transplants deep into compost rich soil. Make sure they are evenly watered and that is about it. They will produce and produce and produce! We love these little cherry tomatoes so much that we stopped even trying to grow other kinds of cherry tomatoes so that we can have several Sungold plants instead.
I recommend making this soup to accompany grilled cheese sandwiches. I made rosemary sourdough with sharp cheddar cheese and it was spectacular!
Preparation time: Cooking time: Total Time:
Sungold cherry tomatoes
(I like to use lemon basil)
Preheat oven to 425ºF/220ºC
Wash tomatoes, slice in half and mix with a splash of olive oil and a pinch of salt
Put the tomatoes on a roasting dish and into the oven for about 30 minutes, or until they start to brown.
Remove tomatoes from the oven and put them into a blender with the basil, oregano and thyme (no sticks, just leaves).
Add the bone broth to the blender and blend on high for 20 seconds.
Taste and decide if you want more herbs, salt or pepper, and if it is hot enough. At this point I like to put the soup on the stovetop for about 10 minutes. It mellows out the herbs if they are too strong and it thickens the soup but it is not really necessary if you are happy with the way it tastes from the blender.