Spicy Roasted Tomato Stew

Spicy Roasted Tomato Stew

The days are getting longer and colder as our short autumn winds to the midway mark. Where in summer we focused mostly on fresh, summery salads, now it’s time for soups. We chose this one at random from How to Cook Everything Vegetarian for our Random Recipe meal plan day and it worked out pretty darn well, if I do say so myself.

If I could have afforded it, I would have used Muir Glen’s Fire Roasted Tomatoes; they’re my favorite canned tomatoes with no tinny taste and great flavor. But really, any type of canned tomatoes work here. Fresh too, just peel and roast, but tomato season is just about over here and nothing good was available at the store. I have a feeling there’ll be a lot more canned tomatoes from here on out until next summer. (And next summer, I am definitely planting a tomato plant or two!)

It’s really, really thick but if it’s too thick for you, just add additional vegetable stock or water to thin it down to the consistency you prefer. Thick slices of crusty bread for dunking are an excellent addition as well.

Spicy Roasted Tomato Stew [printable recipe]

Adapted from Mark Bittman’s How to Cook Everything Vegetarian
Makes approximately 6 cups

  • 1 28 oz can whole peeled tomatoes in juice
  • 1 14 oz can black beans, drained and rinsed
  • 1 carrot, julienned
  • 1/2 jalapeno, deseeded, julienned
  • 1/2 red onion, thinly sliced
  • 1 cup loosely packed sun-dried tomatoes (dry not the kind in oil)
  • 1 leftover boiled potato, diced (OR 1 can sliced new potatoes, drained)
  • 1/2 cup fresh or frozen corn, roasted1
  • 4 cups vegetable stock
  • 2 cups water
  • 4 cloves garlic, crushed
  • 2 tbsp honey (or agave syrup, if vegan)
  • 1 tsp thyme
  • 1 tbsp olive oil
  • salt and pepper
  • sour cream (optional)
  • avocado (optional)

Preheat oven to 375F.

Drain canned tomatoes, reserving liquid. Spread tomatoes in a large roasting pan and roast for 45 minutes until the tomatoes begin to darken. While they roast, soak the sun-dried tomatoes in 2 cups of water for 20 minutes. Drain sun-dried tomatoes and roughly chop, reserving soaking liquid. When the oven roasted tomatoes are done, add sun-dried tomatoes and their soaking liquid to the pan. Scrape up any stuck bits and roughly chop the tomatoes.

In a large pot over medium-high heat, drizzle olive oil. Add onions, jalapeno and carrots, along with salt and pepper. Saute until vegetables begin to give off liquid. Add honey and stir until it melts. Mix in the reserved liquid from the canned tomatoes. Cook until liquid darkens and reduces, about 5 – 8 minutes.

Add tomatoes and soaking liquid, then vegetable stock. Bring to a boil then reduce to a simmer. Simmer for about 30 minutes until the tomatoes begin to melt into the liquid. Stir in potatoes, beans and corn. Cook for an additional 10 minutes. Puree with an immersion blender for a semi-chunky soup or process about 1/3 to 1/2 of the soup in a blender or food processor until smooth, adding it back to the pot when finished2.

Serve. Top with sour cream and/or avocado slices.

Notes:

  1. Don’t have fresh corn? Get a bag of frozen corn kernels from the store and roast them alongside the tomatoes at 375F for about 15 minutes.
  2. For a more elegant version, puree it with an immersion blender or in batches in a blender or food processor until smooth. Stir in about a cup of cream or sour cream (any kind of dairy, really).

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