When Kina's mom would cook up a delicious salsa it would require open-fire roasted tomatoes as a key ingredient.  As Kina starting dabbling in American cuisine she thought of incorporating this style of Tomate Tatemado (fire roasted tomatoes) as a key differentiator for her version of Roasted Tomato Soup.  Enjoy with a nice grilled white-cheese sandwich for the full experience. Try it fresh at Kina's Kitchen or serve it hot or cold at home--it's delicious both ways! Kina’s Sopa de Tomate Tatemado (Roasted Tomato Soup) doesn't disappoint!

INGREDIENTS

  • 9 Tablespoons Oil
  • 9 Tablespoons Butter 
  • 9 large carrots, peeled and chopped
  • 9 large carrots, peeled and chopped 
  • 2 large onions, chopped 
  • 1 oz large garlic cloves, minced 
  • 1 teaspoons crushed red pepper flakes 
  • 3 Tablespoons Dried Italian Seasoning 
  • 9 (28 ounce) Fire roasted Tomatoes 
  • 3 (32 ounce) chicken stocks 
  • 6 tablespoons tomato paste 
  • 9 teaspoons sugar 
  • 1 teaspoon salt 
  • 3 teaspoons pepper 

START WITH: 

  • 9 Tablespoons Oil
  • 9 Tablespoons Butter 
  • Oil and butter in big sauce pan, melt butter and let oil get hot 

ADD THESE INGREDIENTS TO THE PAN; THEN START CARAMELIZING:

  • 9 large carrots, peeled and chopped 
  • 2 large onions, chopped 
  • 1 oz large garlic cloves, minced 
  • Have 9 teaspoons of salt with you and salt in layers.  

ADD THESE SEASONING ONCE THE CARROTS, GARLIC & ONION ARE CARAMELIZING:

  • 1 teaspoons crushed red pepper flakes 
  • 3 Tablespoons Dried Italian Seasoning 

THEN ADD ALL OF THESE AT THE SAME TIME:

  • 9 (28 ounce) Whole Peeled Tomatoes 
  • 3 (32 ounce) chicken stocks 
  • 6 tablespoons tomato paste 
  • 9 teaspoons sugar 
  • 1 teaspoon salt 
  • 3 teaspoons pepper 
  • 3 cups Heavy Whipping Cream (optional if you don’t mind dairy)

Let boil and then bring down to simmer for 30 minutes