Roasted Tomato Basil Soup For Crowd from Hillside Winery & Bistro

by Suzanne Heron.

Toss 500 gm (2) onions, quartered,  and 250 gm (1/2 cup) garlic in 200 ml (1/2 cup) olive oil and roast in a 350 F oven about 40 minutes, until nice and caramelized. Add to a pot with: 3 kg (8 cup) tomatoes, cored and quartered; 25 gm (5 tsp) Sambal oelek; 80 gm (1/3 cup) sugar; 80 ml (1/3 cup) White Wine Vinegar; 2 L (8 1/2 cup) water; and 30 gm (5 tsp) salt. Bring to a boil and simmer 30 minutes. Add 50 gm (1/2 cup) fresh basil leaves and purée in with an immersion blender, and serve.

Chef Brent Pillon, Hillside Winery & Bistro, 1350 Naramata Road, Penticton, 250-487-1350 (Bistro), Chef Brent was first inspired to be a chef helping in his grandfather’s kitchen as a boy.