One of the most popular dishes at Avalon Grille on Catalina Island is the roasted tomato soup! This recipe is versatile: it can be an appetizer to a hearty meal, or can be enjoyed as a meal in itself for those with a lighter appetite. Executive chef Roberto Hernandez shares this recipe so that you can keep warm this winter, and enjoy a bit of Catalina at home.
5 lbs tomatoes (5x6 or Roma)
1 clove of garlic
6 springs of thyme
3 bay leaves
½ gallon blended oil
Salt (to taste)
Black pepper (to taste)
Recipe makes one gallon of soup.
Wash and remove the cord from the tomatoes, Place the tomatoes in the rondeau or cooking pot, split in half whole garlic length wise.
Cut the shallots into quarters and add to the rondeau.
Add the following to the rondeau: thyme, bay leaves and blended oil. Cover with plastic wrap and then aluminum foil.
Heat the convention oven to 250 degrees. Place the rondeau into the oven for 2 ½ hours.
Remove the rondeau from the oven and let it sit for 20 minutes. Have your blender ready, then, remove the foil and plastic from the rondeau. Remove the bay leaves and discharge.
Add the following to the blender: cooked tomatoes, shallots and garlic. Add salt and pepper to taste.
Start blending all the ingredients incorporate some of the oil from the batch slowly until you get a smooth texture. Pass throughout the strainer. If you feel that is too thick, blend the batch with more of the oil from the cooking batch. Enjoy!
Did you make this recipe? Share photos of your soup using #CatalinaAtHome and #VisitCatalinaIsland, or email them to firstname.lastname@example.org.