Our co-founder Amanda's delicate touch pervades this dinner, as it pervades this site. She just can't stop herself from making little refinements here and there, like an herb-infused oil drizzle that adds just the right glint of charm to her take on cream of tomato soup. Lightly dressed and zucchini-dotted, her couscous is a crowd-pleasing, hassle-free side. Together, they make a rather splendid summertime couple; deeply flavored and light all at once, the meal is a study in Amanda's uniquely restrained and oh-so-elegant touch. And, as always, a magnificient meal on the table in about an hour!
The Menu
Cream of Roasted Tomato Soup by amanda
Serves 4
8 medium beefsteak tomatoes, cored and quartered
4 cloves garlic
1/4 cup olive oil, plus more for the tomatoes
Salt
1 sprig rosemary
3 sprigs thyme
6 tablespoons heavy cream
Sugar, if needed
Coarsely ground black pepper
4 thick slices country bread, toasted and brushed with olive oil, for serving
1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.
3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it's pulpy, but not chunky (if you prefer to use a food processor, go ahead - just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.
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Couscous Salad with Zucchini and Ricotta Salata by amanda
8 medium beefsteak tomatoes, cored and quartered
1/2 cup crumbled ricotta salata
1 sprig rosemary
3 sprigs thyme
6 tablespoons heavy cream
4 thick slices country bread, toasted and brushed with olive oil, for serving
4 cups loosely-packed, cooked couscous
1 1/2 cup minced zucchini
1 tablespoon minced shallot
2 tablespoons chopped basil
We assume you have a lemon, black pepper, olive oil, salt, pepper, and garlic lurking somewhere in your kitchen. If we're wrong, you'll need to add them to the list!
1. This is the only time-consuming part of dinner: roasting the tomatoes. But it's super easy, and so worth it. Getting the tomatoes in the oven is definitely priority #1 -- they'll take about an hour.
2. While they roast away, cook the couscous per the instructions on the package (it should only take 15-20 minutes).
3. Prepare the herb-infused oil and set aside.
4. Chop all the fresh herbs, and the zucchini for the salad. Zest, then juice the lemon.
5. Dress and toss the couscous. Set aside to rest and get really delicious.
6. Pull the tomatoes out of the oven, enjoy a few lovely deep whiffs, and mash up that soup!
7. Serve. Enjoy.
