Maine Recipes: Heirloom Tomato Bisque with Roasted Garlic

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Heirloom Tomato Bisque with Roasted Garlic
The essential ingredients for this delightful bisque are perfectly ripe tomatoes in varied colors, shapes and textures. Number of Servings: 12

6 lbs garden ripe tomatoes, 12 cloves garlic - peeled, 1 C diced small onion, 3/4 C (1 1/2 sticks) butter, 1 pinch salt - to taste, 2 Tbsp sugar, 1 pinch black pepper- to taste, 1 handful fresh basil, 1 handful fresh parsley, 2 C heavy cream, 2 C half and half, 1/4 C corn starch, 4 C water

In a medium size heavy stock pot (NOT aluminum) simmer the diced onion with 1 stick of butter until soft. In a food processor, using the metal blade, puree the tomatoes briefly until mixed in a tiny dice. Add these to the onions along with salt and pepper to taste and 2 Tbsp sugar. (If you do not have a food processor, simply dice the tomatoes and use a potato masher to soften.) Cover and simmer the tomato and onion on low heat for 30 min. Meanwhile, place garlic cloves in oven proof pan and roast in oven with 1/2 stick of butter until golden. Then puree this and add to tomato mixture. Add water and simmer on medium about 45 min. Add basil and parsley. In separate bowl combine the creams with cornstarch and whip until smooth. Add to the HOT tomato mixture and season to taste. This bisque is wonderful served with buttery croutons or a crab or lobster roll.

  Source: Sarah's Cafe & Twin Schooner Pub