1 kg. ripe tomatoes; 1 large onion, sliced; 5 garlic cloves; 1 sprig fresh basil;
4 tablespoons extra virgin olive oil;
3 cups chicken stock; 1 cup cheese tortellini; 2 tablespoons grated Parmesan; 1 tablespoon chopped parsley; salt and black pepper to taste.
Recipe: Cut the tomatoes to half and toss them with the olive oil, sliced onion, crushed garlic and basil leaves in a roasting pan. Roast at medium-high until the tomato skin turns dark and starts flaking. Remove them from the oven and set aside until the tomatoes are cold enough to be able to remove the burnt skin. After you remove the skin, pour the tomatoes and chicken stock in a saucepan and blend with a hand blender. Season to taste and bring the soup to a boil. In a separate saucepan, boil the tortellini and add them to the roasted tomato soup. Boil the tortellini for 2-3 minutes more in the soup before serving. Ladle the tomato and tortellini soup in soup bowls and sprinkle with grated Parmesan cheese and chopped parsley.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.