Community Magazine January 2016

Ingredients: • 4 pints of cherry tomatoes • 6 cloves whole garlic • 1 red onion chopped • 1/4 olive oil • salt - to taste • 1 32-ounce container of Imagine vegetable broth • basil Directions: 1. Toss all ingredients and place on tray. 2. Roast at 400 degrees for 30-40 minutes, until onion and garlic are caramelized and tomatoes are slightly brown and pop open. 3. Put the tomato mixture and broth into a pot. 4. Add 10 chopped leaves of basil. 5. Using an immersion blender, blend till smooth (can also be done in a blender). Parmesan Crisp For crisp all you need is 1 triangle of good parmesan. Directions: 1. Grate, you will need a round open cutter. 2. Place cutter on sprayed parchment paper of silpat. 3. Sprinkle about one tablespoon of cheese into the cutter. 4. Remove cutter and repeat. 5. For long pieces of parmesan crisp sprinkle cheese onto tray into 10”x 2” strips. 6. Bake at 350 for 10 minutes till golden. It should have an open and lace look to it. 7. Top the soup or bowl with crisp right before serving. cooking CLAUDIA AT HOME COOKING Claudia WITH Roasted Tomato Soup with Parmesan Crisp 68 COMMUNITY MAGAZINE