This week in our bountiful baskets pickup, I got 10 pounds of Roma tomatoes. It was actually a 20 pound case but I was able to share it with another lady. They are beautiful and I can’t wait to use them. I started today with a creamy tomato soup. We will then use some of this to create something we call crack in a bowl.
What you will need:
- About 2 pounds Roma tomatoes (I used 13 tomatoes) sliced in half lengthwise.
- 2 cloves of garlic, finely chopped or minced
- 1/2 onion, diced
- 1/2 cup heavy cream
- 4 oz cream cheese (half a block)
- 1/4 cup chicken broth
- 1/4 cup sour cream
- 1/2 teaspoon sugar
- lots of salt, at least a half teaspoon (although we used a solid teaspoon), cracked pepper
Lightly coat the bottom of a cookie sheet and place tomato halves down, sprinkle with the garlic, onion, basil and Italian seasoning. I also seasoned with salt and pepper.
Cook at 475 degrees for about 20 minutes. You want to see the edges begin to char and the skins split. Remove from the oven and let cool down for a good 5-10 minutes.
Add the cooled down goodness to a blender or food processor. I would use my food processor but that didn’t make the move and I have yet to replace it. A blender will do, just make sure it’s not hot. I took the vent off the top and loosely held a town on top just in case. Blend until your preferred consistency. We like ours a bit chunky. We ended up doing this in three rounds, filling the blender up half way each time.
Transfer to a pot. Add the chicken stock, heavy cream, sour cream, cream cheese, sugar and salt and bring to a low simmer. Let everything melt. You may need to add more salt and pepper.
Dish up an serve. We made some wonderful grilled cheese and tomato sandwiches If you want to take it to the next level, check out our crack in a bowl.
If you don’t overdo it, it can certainly be low carb friendly. The only carbs in this are from the tomatoes (assuming you omit the sugar). For my big pot it totals 91 carbs but I’ll easily portion it out for ten servings.