Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400*F. | 2. Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes. | 3. Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes. | 4. Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor. | 5. Strain the soup through a sieve into a tureen or soup bowl. | 6. Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2 -3			0.0	0.0	0.0	0.0
garlic clove	8			-	-	-	-
shallot	2	shallots		-	-	-	-
rosemary	2	sprigs		-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
olive oil	1/2	cup		954.72	0.0	0.0	108.0
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
basil	2	teaspoons	chopped	0.4063	0.0468	0.0556	0.0113
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt				-	-	-	-
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.