Lactalis Culinary

METHOD

1. Tomato purée: Preheat oven to 400 degrees F. Arrange tomato halves, cut sides up, on a baking sheet. Season with salt and pepper, and drizzle with 3 tablespoons of olive oil and 1 teaspoon of agave. Roast until tomatoes have dried slightly and some of the skins have burst, about 1.5 hours. Pass roasted tomatoes through a tomato press, according to manufacturer's instructions.
    
2. Roasted cherry tomatoes: Arrange on a baking sheet, season with salt and pepper, and drizzle with 1 tablespoon of olive oil. Roast in 400 degree F oven for 25 minutes. Put aside for garnish.
    
3. Heat remaining oil and butter in a large saucepan. Cook onion gently for about 10 minutes until very soft; do not brown. Add garlic and tomato paste, then cook for 1 minute more. Stir in tomato purée.
    
4. Pour mixture into a pot with chicken broth and season with salt and pepper. Add herb bouquet. Bring to a boil, then turn heat down and simmer for about 15 – 20 minutes.
    
5. Remove tied herbs and discard. Add Mascarpone, then take off the heat. Using a stick blender or blender, puree the soup. Divide soup among 6 warmed soup bowls and top each with a swirl of Mascarpone. Add roasted cherry tomato garnish, if desired.
    
6. Serve with Galbani Provolone Grilled Cheese Sandwich.