What to do with all those gorgeous homegrown tomatoes? A traditional bisque adds shellfish and a roux. This version is vegetarian and gluten-free as it is thickened with vanilla-caramelized onions rather than a flour-based roux.
Photo by Manja Wachsmuth, Vanilla Table
Serves 4
Ingredients
For the Bisque:
12 medium (2 lb) fresh tomatoes (28 oz canned whole tomatoes)
2 tsp brown sugar
2 tsp fine sea salt
3 Tbsp unsalted butter
1 vanilla pod, split and scraped
1 onion, peeled and chopped
2 garlic cloves, chopped
1 bay leaf, bruised
1.5 cups chicken or vegetable stock
1 Tbsp fresh cracked pepper
3 Tbsp, or to taste, fresh lemon juice
Sea salt flakes to taste
½ cup cream or crème fraiche or Greek yogurt
For the Green Pea Pesto:
1 cup fresh or frozen green peas
1 garlic clove, chopped
5 Tbsp extra virgin olive oil
2 tsp basil leaves, chopped
2 tsp, or to taste, fresh lemon juice
2 Tbsp Parmesan cheese
Sea salt and cracked pepper to taste
¼ cup crème fraiche to serve, if wished
Directions
1. If using fresh tomatoes - preheat the oven to 375°F. Line a baking tray with lightly greased foil, then place halved tomatoes cut-side up on sheet. Sprinkle with sugar and salt and roast for 40 minutes, until bubbly and lightly browned on top.
2. Melt the butter in a large sauce pan with vanilla seeds and pod. Add onion and cook until translucent. Add garlic, bay leaf and stock. Add roasted tomatoes (or canned) and simmer, stirring occasionally, for 20 minutes (or 30 minutes for canned tomatoes).
3. Add pepper and season to taste with lemon juice and salt. Simmer an additional 5 minutes then remove vanilla pod and discard.
4. Puree liquid with a hand blender or food mill until smooth. Gently whisk in cream, yogurt or crème fraiche.
For Green pea pesto:
1. Simmer peas in salted water for 2 minutes. Drain well then pour into a food processor bowl with the S blade. Add garlic, oil, basil and lemon juice. Whizz to a fine puree then add Parmesan with salt and pepper to taste.
2. Set aside or chill until ready to serve.
To Serve:
Top the bisque with green pea pesto and crème fraiche (if wished) and serve immediately with warm buttered toast. May be refrigerated and reheated next day, or you can also serve this bisque cold.