Heat oil in a large sauté pan over medium-high heat. Add the onion, sea salt, pepper and smoked paprika and cook until soft, then add the garlic. Add the wine, tomatoes, stock, salt, and pepper, and bring to a boil. Reduce heat to medium, cook until tomatoes break down and soup is slightly thick, 45-60 minutes. Stir in the chopped tarragon and sherry vinegar. Use an immersion blender to puree the soup. Serve topped with croutons.

No. 2 : Kitchen Scoop

*Roasted Parsnip and Carrot Croutons

• 2 Large Parsnips
• 2 Large Carrots
• Sea Salt and Freshly Ground Pepper
• 2 TB Extra Virgin Olive Oil
• 1 TB Finely Chopped Tarragon

Preheat the oven to 400F. Cut your parsnips and carrots into ½” cubes. Toss with the olive oil, sprinkle with salt and pepper and place on a sheet tray. Slide into the oven and roast for 20 minutes or until croutons are crispy brown. Remove and toss with the tarragon.

No. 3 : Get Creative

Sweet and fresh smelling, tarragon is a herb that we don’t use much  in the United States. I use it here to compliment the sweetness of the tomatoes. Give it a try in your tartar sauce, or add it to your favorite vinaigrette along with a teaspoon of honey to create a delicious and complex dressing,

No. 4 : Cheers!

The Fifth Empire Destino Vinho Verde Rosé
Minho, Portugal
About $18

Did you know that Rosé is an excellent wine pairing for tomatoes? Yes! Next time you are serving up a tomato-forward dish – try a Rosé. Even in the winter Rosé’s rich and fruity aroma and flavors will lift and compliment tomatoes. This fruity, rich pink wine from Northern Portugal is made with a blend of indigenous grapes like Espadeiro, Souzao, and Borracal.

Friday Four – Smoky Tomato Soup with Veggie Croutons – 120624