recipe by Food52.com
I have to say that this recipe hooked me when I read it on Pinterest and I was just waiting for the next Meatless Monday event to try it out. It’s a WINNER!
It’s kind of pokey to seed the tomatoes, but it’s worth the time. After seeding, cut in quarters, and roast with the olive oil and salt and pepper. Recipe calls for a 350 oven, but I pushed to 375 with no problem.
While the tomatoes roast you can make the basil oil, that takes about 30 seconds in a blender or food processor. You can also get the shallots and garlic going in the butter, which I think makes the recipe so good.
Bring the tomatoes to a good boil for about 20 minutes. While that’s cooking it’s time to ( voice rising in joy, and talking fast cause I’m excited…) break up the buratta and whip in a food processor or blender.
Finally put your soup in bowl or cup and garnish with the basil oil (voice rising and talking fast again…) the whipped buratta ! It pegged success on the Hubsometer of good food.
Items of note: I was totally profligate and used all 3 small power blending appliances to make this!
(blender, food processer and blend stix!)