4 Pounds Plum Tomatoes, Ripe
2 Tablespoons Olive Oil
1 Large Onion, Chopped
3 Tablespoons Garlic, Minced
2 Tablespoons Tomato Paste
1 Teaspoon Sugar
1/2 Cup Orange Juice
4 Cups Vegetable or Chicken Broth
1/8 Teaspoon Ground Clove
Salt and Pepper to Taste
2 Tablespoons Parsley, Flatleaf, Chopped
Zest of 1 Orange
Instructions
Preheat the oven to 250 degrees F. Line 2 baking pans with foil and oil lightly. Cut the tomatoes in 3 thicks slices crosswise and arrange on the pans. Bake for 2 hours.
Place the oil in large pot over low heat. Add the onion and cook, stirring occasionally, for 10 minutes, add 1 tablespoon garlic in the last 3 minutes. Add the baked tomatoes, tomato paste, sugar orange juice, broth, cloves, salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, partially covered, until soup has thickened slightly, 15 to 20 minutes. Cool, then puree in a food processor. Strain, then chill. Combine the remaining garlic, the parsley and orange zest; sprinkle atop the soup and serve.
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Yields: 6 Servings
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