Holiday Recipes

ROASTED TOMATO SOUP WITH BLACK BEANS
Serves 6-8
3 pounds tomatoes, halved
4 cloves garlic, finely chopped
3 Tbsp balsamic vinegar
1 tsp sugar
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
3 cups cooked black beans
3 cups vegetable stock
Fine sea salt, cayenne, and freshly ground black pepper, to taste

In a large roasting dish, place the tomatoes skin-side down and sprinkle with garlic, vinegar, and sugar. Bake in a preheated 375°F oven for 25-35 minutes. Puree through a food mill with medium disc.

In a large soup pot, heat oil and sauté onion until translucent. Add beans and continue cooking 2-3 minutes. Stir in tomatoes and stock. Bring to a boil, reduce heat, and simmer 10-15 minutes, until slightly thickened. Season to taste with salt, cayenne, and pepper. Ladle into serving bowls and garnish with crostini and tapenade.

Make it ahead: Refrigerate for up to 3 days. Additional stock may need to be added as beans will continue to absorb liquid.