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Prep 5min
Total35min
Servings4
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Ingredients
5
Roma tomatoes, cut into wedges
2
cloves garlic, in their skins
2
tablespoon extra-virgin olive oil
1
tablespoon smoked paprika
1
pinch coarse salt and freshly ground pepper (for roasting tomatoes)
2
cans (14.5 oz) Muir Glen™ Organic Tomatoes Fire Roasted
1
pinch coarse salt and freshly ground pepper to taste (for soup)
1
cup freshly grated Parmesan cheese
2
leaves fresh basil, torn
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Steps
1
Preheat oven to 500°F. Toss the tomato wedges and garlic with the oil, smoked paprika and a pinch of salt and pepper on a rimmed baking sheet. Roast for 20 minutes.
2
Squeeze the garlic out of their skins and toss them into a food processor with the 2 cans of fire-roasted tomatoes and the roasted Romas. Blitz until pureed.
3
Pour pureed tomatoes into a saucepan and simmer until heated through, 10 minutes. Season with a pinch of salt and pepper.
4
In the meantime, heat a good non-stick pan over medium-low. Place the heart-shaped cookie cutter on the pan and sprinkle in 1/4 cup of the grated cheese, filling up the heart space. Once the cheese starts to melt and brown, remove the cookie cutter. Cook the cheese for about a minute. Flip and cook 1 more minute, until crisp. Remove from pan and set aside. Repeat 3 more times.
5
Serve tomato soup garnished with the Parmesan heart crisps and fresh basil.
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No nutrition information available for this recipe
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