I’m not yet in the habit of eating raw tomatoes, except if one finds it’s way onto my hamburger. Generally, if I’m going to eat tomatoes, cooked is the way to go. Better yet, is roasting them….it’s kinda my new fave. And roasting tomatoes is rather easy. While this recipe uses roasted cherry tomatoes, you can roast any kind of tomato (though if it’s a regular size tomato, just chop it in half or quarters & lay in pan skin side down). Here’s how you do it:
Turn up the heat in your oven (somewhere around 400F is good). Put the tomatoes on a baking sheet, in a single layer. Pour a glug of olive oil over top, along with some fresh or dried oregano & basil & thyme, a few good grinds of pepper and a sprinkle of kosher salt. Zap in the oven for about 25 minutes to 40 minutes depending on the size of the tomatoes. When they are wrinkled and a bit charred, they are ready.
Roasted tomatoes are great in pasta salads, or as a rustic spaghetti sauce and they are perfect in this lentil soup. Using black beluga lentils not only gives this soup a dramatic colour, but the lentils are nice and firm (similar to lentils du puy) when cooked so they don’t fall apart or get soggy.
black beluga lentil soup with roasted cherry tomatoes
1 c black lentils, rinsed & picked over
1 small onion, diced
1 celery stalk, diced
1 large carrot, diced
1 large potato, diced
1 bay leaf
1/2 t red chili flakes
1 t marjoram
salt + pepper
1 c roasted cherry tomatoes
Put the first five ingredients into a large soup pot. Cover with vegetable stock and bring to a boil. Add in bay leaf, chilis and marjoram, turning down the soup to a slow simmer. Cover. After 20 minutes, the lentils and the vegetable should be soft. Add in the roasted cherry tomatoes and taste. Adjust seasoning with salt & pepper.