A couple of weeks ago I was craving the bright, summer flavors of Caprese Salad. Unfortunately, this time of year, a good tomato and fresh basil are hard to find, if not impossible, so I improvised.
1 quart stewed tomatoes
1 small onion
2 c. chicken broth
1/2 c. orzo (optional)
1/4 c. pesto
1 T. balsamic vinegar (trust me, you don't want to skip this)
Fresh Mozzarella Cheese
salt and pepper to taste
Preheat oven to 450 degrees. Separate tomatoes from the juices, reserving juice. Spread tomatoes out on a baking sheet, sprinkling with salt and pepper, then drizzle with olive oil. Roast tomatoes until caramalized (about 15 minutes). Meanwhile, over medium heat, soften onion in olive oil. When onion is translucent, add in reserved tomato juices and broth. When tomatoes are out of oven, add them to the pot, along with 1/2 of orzo if desired (I added the orzo thinking that the soup might need a little more "bite," but afterward decided that it is unnecessary). When orzo is fully cooked, add in pesto and balsamic vinegar. Just before serving add in small cubes of fresh mozzarella.
This definitely hit the spot and brought me a much needed taste of summer. I think next time I'll try a variation--a creamy tomato-cheddar-pesto soup. Yum.
(Check back this week for my finished honey cowl and progress made on my project scrapbook)