This time of year I love a Warm Tomato Soup and a side of Mozzarella in Carrozza (recipe on this website search "Mozzarella in Carrozza). Mozzarella in Carrozza is like Italian grilled cheese. So good. To me this whole meal is the ultimate comfort food. My soup recipe does not use any heavy cream. It is perfect for the vegans in your life (just leave out the Pecorino Cheese end).
One important note….this recipe calls for a good balsamic vinegar. Be sure you use a high quality. It will almost be thick like a syrup. You can also use a balsamic glaze if you have no other options. If you live local to Northport, Long Island, my favorite balsamic actually comes from Martoni. It is delicious.
Also, for this recipe I use Mutti Polpo. It is amazing. My local supermarket sells it. But if you can’t find it, substitute whole canned tomatoes and puree with a hand blender.
Ingredients below and full recipe on my website www.miciamammas.com
1 Small Onion, Sliced thin then chopped
2 Garlic Cloves, Halved
2 tbsp. Butter
½ Cup Olive Oil
10 oz. Cherry Tomatoes
⅛ tsp. Red Pepper Flakes
3 210 Grams (200ML) Polpo from Mutti
2 tbsp. Tomato Paste
2 tbsp. Good Quality Balsamic
1 ¼ tsp. Salt
½ tsp. Pepper
1 ½ Cup Vegetable Broth
3 Rosemary Sprigs
Pecorino Cheese End (optional)
In a pot saute heat olive oil and butter. Then add the onions and garlic and saute on a low flame for about 15 minutes until the garlic is tender and the onions are translucent.
Add in red pepper flakes and cherry tomatoes. As the tomatoes cook, start to break them up by pushing down on them with the side of a wooden spoon.
Cook for about 10 minutes on low then add in the Polpo and paste. Mix well and bring to a simmer.
Add in the balsamic vinegar and let it start to cook down. When it starts to simmer, season with salt and pepper. Cook for 10 minutes and add in the vegetable broth, rosemary sprigs and Pecorino end. Cook for another 20 minutes, remove the cheese and rosemary sprigs and puree. Serve.