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Paid for by the Joan Herlong for Probate
Judge Committee
 Roasted tomato and bell pepper soup web posted June 5, 2006 Ingredients: 8 tomatoes, halved and seeded (if desired) 2 lrg. red bellpeppers,quarterered and seeded 1 onion, cut into wedges 4 cloves garlic, peeled 1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme 2 cups chicken broth. Preheat oven to 450. Line a shallow baking pan with nonstick foil. Arrange tomatoes, bell peppers, onion and garlic cloves on foil evenly. Sprinkle with salt and pepper, to taste. Roast vegetables until brown and tender, about 40 mins., turning peppers and onions occasionally. Remove from oven and cool. Transfer vegetables and any accumulated juices to blender; add thyme. puree vegetables. In a large saucepan combine puréed vegetables and broth. Heat thoroughly. Serve with crackers or grilled cheese sandwich. For
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
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