- 10 tomatoes, quartered
- 1 jalapeno
- 6 cloves garlic
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 link chorizo, casing removed
- 2 stalks celery, chopped
- 1/2 onion, chopped
- 1 carrot, chopped
- 1/2 cup white wine
- 1 tablespoon tomato paste
- 3 cups low-sodium chicken stock
- 1 (14-ounce) can diced tomatoes
- 1 bay leaf
- 5 sprigs fresh thyme
- 1 tablespoon cumin
- 1 cup heavy cream
- 1 pint cherry tomatoes
Preheat oven to 350 degrees F.
Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes.
Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Whitney Chen